Chicken Mushroom Stir-Fry(Serves 6) - cooking recipe

Ingredients

1 Tbsp. soy sauce
1 egg white
1 tsp. sesame oil
1/2 tsp. brown sugar
1 tsp. cornstarch
1/8 tsp. white pepper
1 lb. boneless chicken breast, cut into 1/2-inch cubes
1/2 c. chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 c. oyster sauce
4 Tbsp. cooking oil, divided
1 1/2 tsp. minced fresh ginger root
2 garlic cloves, minced
2 green onions, sliced
4 carrots, cubed
1 lb. fresh mushrooms, quartered
1/4 lb. fresh snow peas, trimmed and cut in half

Preparation

Combine first six ingredients; toss with chicken.
Refrigerate 30 minutes.
In a small bowl, combine chicken broth, cornstarch, water and oyster sauce.
Set aside.
In a wok or large skillet, heat 2 tablespoons oil over medium-high.
Add ginger root, garlic and onions; stir-fry 1 minute.
Add chicken and continue to stir-fry until chicken is white.
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.