Title: Stir-Fried Chicken, Peppers, and Mushrooms (Ck)
Categories: Entree Chinese Jewish
Yield: 1 Servings

This recipe is related the moo goo gai pan that you can get in Chinese restaurants.

1 1/2 lb boneless chicken breasts 3 T sherry 1 T cornstarch 6 T peanut, corn, or other oil 1 lg sweet red pepper, cut into thin strips 1 lg green pepper, cut into thin strips 2 c sliced mushrooms 1 t salt (optional) 1/2 t sugar (optional)

Partially freeze the chicken breasts until firm but not solidly. Using a sharp cleaver or knife, make thin, horizontal slices appriximately 1 x 1 x 1/8 inches. Toss the chicken slices in the sherry and cornstarch.

In a large wok or a 12-inch skillet, heat 2 T of the oil until it is hot but not yet smoking, 375øF. Add half the chicken slices, and stir-fry until all the chicken turns white on the outside. Remove the chicken to a bowl, heat 2 T more oil, and stir-fry the other half of the chicken. Return the first batch of cooked chicken to the cooking pan. Add the remaining 2 T oil to the pan, raise the heat so the ingredients sizle, then add the red and green pepper strips and stir-fry 60 seconds. Now throw in the mushrooms and continue cooking for 30 seconds longer, stirring contantly. Turn off the heat. Sprinkle the salt and sugar over the chicken and vegetables; mix them in and serve.

Variation: For a preparation more like moo goo gai pan, omit the peppers. After the chicken and mushrooms are cooked, stir in 1/2 cup of seasoned chicken broth. Bring to a boil, then thicken with a cornstarch paste made of 1 T cornstarch dissolved in 1/4 c cold chicken broth.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie Wed 10-09-1996 at 06:22:38

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