| Cuisine: Oriental | Type: Main Course | Serves: |
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Source:
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Lynne |
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Attributes:
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Comments:
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I love this recipe. |
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Serving Suggestions:
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Ingredients:
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2 whole, large chicken breasts 6 tbs. soy sauce 2 tbs. sherry (cream) 3 to 4 tbs. cornstarch 1 clove garlic, pressed 1/8 tsp. sugar 2 medium green peppers, sliced 1/2 lb mushrooms, sliced Salad oil 1/2 cup water |
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Instructions:
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1. Slice chicken breasts into narrow slices. Mix soy sauce, sherry, cornstarch, garlic and sugar in bowl. Stir in sliced chicken. Let marinate for about 1/2 hour (or longer if you prefer) in fridge. 2. Cut pepper in narrow strips; thinly slice mushrooms. In a large skillet over medium-high heat, cook peppers and mushrooms in 2 tablespoons hot oil, stirring quickly and often until tender crisp. Remove vegetables to a bowl with slotted spoon. 3. In the same skillet over high heat in 3 more tablespoons hot oil, cook chicken mixture, stirring quickly and often, until chicken is tender, about 5 minutes. Return peppers and mushrooms to skillet with chicken. Add the 1/2 cup water, heat to boiling and cook for a short time; stirring to loosen any brown bits that may be on the bottom of the skillet. 4. Serve over rice. |
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Related recipes:
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None |
2001-03-10