Description

Stir-fried chicken, peppers and mushrooms tossed in an Asian ginger sauce. Delicious served over white rice or by itself. Add any vegetables you like with this dish. Snow peas and water chestnuts are a delicious addition.

Ingredients

• 1  Each 8 oz. Chicken Breast, very thinly sliced
1
• ½ one_half Tea Spoon(s) Kosher Salt
2
• ¼ one_quater Tea Spoon(s) White Pepper
3
• 1  Each Egg White
4
• 2  Tea Spoon(s) Cornstarch
5
• 3  Table Spoon(s) Vegetable Oil
6
• 4  Each Fresh Ginger Slices
7
• 2  Each Garlic Cloves, sliced
8
• 1  Cup(s) Button Mushrooms, sliced
9
• 1  Cup(s) Shiitake Mushrooms, sliced
10
• 1/4  Cup(s) Water
11
• 1  Cup(s) Green Peppers, sliced
12
• 1  Cup(s) Red Peppers, sliced
13
•  As Needed Sauce
14

Directions

1. Toss together chicken, salt, white pepper, egg white and corn starch to coat
2. Heat a wok on high
3. Add 2 tablespoons of vegetable oil to wok
4. Once oil is hot, add chicken and stir fry until outside of chicken is white but inside is still pink
5. Remove chicken from wok and set aside
6. Scrape up brown bits from wok and discard
7. Add 1 tablespoon of vegetable oil to wok and heat on high
8. Add ginger, garlic and mushrooms
9. Lower heat, cover wok and let steam for about 10 minutes
10. Add chicken back to wok then add peppers
11. Stir to combine, stir fry for 2 minutes
12. Pour sauce over chicken and stir to combine
13. Make sure chicken is cooked through
14. Serve and enjoy!