Stir-Fry Chicken and Mushrooms

Ann Luckey

• 4 halved chicken breasts
• 1/3 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons cooking sherry
• 2 teaspoons cornstarch
• 1 teaspoon minced ginger root
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 cup long grain rice
• 1 lb. mushrooms
• 4 green onions
• Salad oil
• 1 cup frozen peas, thawed

Remove skin and bones from chicken breasts. With a sharp knife held in a slanting position, almost parallel to the cutting surface, slice 1/8″ slices across the width of each breast. In a medium bowl, mix chicken, soy sauce, oyster sauce, sherry, cornstarch, ginger root, sugar, and garlic powder; set aside. Prepare rice as directed on package and keep warm. Thinly slice the mushrooms and cut green onions crosswise into 3″ pieces. Heat 1/4 cup of oil in a 12″ skillet or wok. Saute mushrooms and green onions, stirring frequently until mushrooms are tender, about 2 minutes. Remove mushrooms and onions to a bowl. Heat 3 tablespoons of oil in the skillet or wok. Cook chicken mixture over high heat, stirring briskly, until chicken is tender, about 2-3 minutes. Return mushrooms and onions to skillet, add peas, and heat through. Serve with rice. Serves 4 generously. This is an elegant company dish, pretty and easy since the ingredients can be prepared ahead of time.