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Categories:
mushrooms oil celery chicken clove garlic water salt ground red pepper green pepper onion cornstarch soy sauce ground ginger
Viewed: 15 - Published at: 2 months agoIngredients
- 1 lb. mushrooms or 2 (6 to 8 oz.) cans sliced mushrooms
- 5 Tbsp. oil
- 1 qt. diagonally sliced celery
- 1 1/2 lb. boned chicken breast or thighs, cut in 1-inch pieces
- 1 clove garlic, minced
- 2 c. water
- 1 tsp. salt
- 1/8 tsp. ground red pepper
- 1 green pepper, sliced
- 1 1/2 c. sliced onion
- 4 Tbsp. cornstarch
- 3 Tbsp. soy sauce
- 1 1/4 tsp. ground ginger
Method
- Rinse, dry and slice fresh mushrooms (5 cups) or drain canned mushrooms, reserving liquid.
- In large skillet, heat 3 tablespoons oil.
- Add mushrooms; saute 5 minutes.
- Remove and set aside.
- Heat remaining 2 tablespoons oil.
- Add chicken; brown.
- Remove and set aside.
- To skillet, add celery, onion, green pepper and garlic; saute until tender, about 5 minutes.
- Mix cornstarch with water or reserved mushroom liquid (makes 2 cups).
- Stir in skillet along with soy sauce, salt, ginger and red pepper.
- Return chicken, uncovered, until tender, 10 minutes.
- Add mushrooms, heat and serve with steamed rice.
