Chicken and Mushrooms
At a Glance
- Total
- 23 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Stir-fry
Allergens
- Egg
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken and Mushrooms brings together 8 ounces chicken breasts, boned and skinned,and cut into thin slices, 1 egg white, 2 teaspoons cornstarch in a practical dish for home cooking. It takes about 23 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Non-stick wok, perforated spoon
Ingredients
- 8 ounces chicken breasts, boned and skinned,and cut into thin slices
- 1 egg white
- 2 teaspoons cornstarch
- 1 1/2 teaspoons salt
- 8 ounces fresh mushrooms, thinly sliced
- 4 ounces canned water chestnuts, halved
- 4 ounces peas
- 2 scallions, finely chopped
- 4 tablespoons vegetable oil or 4 tablespoons sunflower oil (preferably groundnut)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Instructions
Mix the cornstarch, egg white and 1/2 teaspoon of the salt.
Put the slices of chicken into this mixture.
Heat half the oil in a non-stick wok (do not allow it to get too hot).
Stir fry the chicken until lightly coloured.
Remove meat with a perforated spoon.
Heat the remaining oil in the wok until smoking.
Toss in the spring onions.
Then add the mushrooms, water chestnuts and peas.
Add the remaining salt and stir for approximately 5 minutes.
Add the chicken slices, soy sauce and sugar.
Cook together for 1 minute.
Serve.
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