Stir Fried Chicken And Vegetables
|Chicken breasts||2 Large, skinned, boned and each cut in half|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Ginger root||2 (2 Inch Long Each About 3/4 Inch In Diameter)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Mushrooms/15 ounce canned straw mushrooms, drained||1⁄2 Pound, sliced|
|Green onions||4 , cut into pieces|
|Carrots||2 Medium, thinly sliced|
|Zucchini||8 Ounce, thinly sliced|
|Water||1⁄2 Cup (8 tbs)|
|Canned baby corn||15 1⁄2 Ounce, drained (1 Can)|
1. With knife held in slanting position, almost parallel to the cutting surface, slice each breast half across width into 1/8 inch-thick slices. In medium-sized bowl, combine chicken, soy sauce, sherry, cornstarch, and sugar; set aside.
2. Peel gingerroot; cut lengthwise into very thin slices; cut slices into hair-thin strips. In 12-inch skillet over medium-high heat, in hot salad oil, cook ginger 1 to 2 minutes until lightly browned. With slotted spoon, remove ginger to paper towels to drain.
3. In oil remaining in skillet, over medium-high heat, cook mushrooms (if using fresh ones), green onions, carrots, zucchini, and salt, stirring quickly and frequently, until vegetables are tender-crisp. With slotted spoon, remove vegetables to another medium-sized bowl.
4. In oil remaining in skillet, over high heat, cook chicken mixture until tender, stirring constantly and adding more oil if needed. Return vegetables to skillet; add water. If using straw mushrooms, add to mixture in skillet with baby corn; heat through. Spoon chicken mixture into warm bowl. Garnish with fried ginger.