Ingredients Jump to Instructions ↓

  1. 1 tablespoon soy sauce

  2. 1 egg white

  3. 1 teaspoon sesame oil

  4. 1/2 teaspoon brown sugar

  5. 1 teaspoon cornstarch

  6. 1/8 teaspoon white pepper

  7. 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

  8. 2 tablespoons cornstarch

  9. 1/2 cup chicken broth

  10. 1/4 cup oyster sauce

  11. 2 tablespoons cold water

  12. 4 tablespoons vegetable oil, divided

  13. 1-1/2 teaspoons minced fresh gingerroot

  14. 2 garlic cloves, minced

  15. 2 green onions, sliced

  16. 4 medium carrots, cubed

  17. 1 pound fresh mushrooms, quartered

  18. 1/4 pound fresh snow pea pods, trimmed and cut in half

Instructions Jump to Ingredients ↑

  1. Chicken Mushroom Stir-Fry Recipe photo by Taste of Home In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside.

  2. In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately. Yield: 6 servings.


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