Ingredients

How to make it

  • Partly freeze chicken (to make it easier to cut). Slice, lengthwise with the grain, about 1/8 inch thick.
  • In a small bowl combine egg whites, 2 Tablespoons cornstarch, sugar, salt, pepper and wine until smooth to make the batter. Dredge chicken in flour. Shake off excess. Dip chicken into batter.
  • In a large skillet, heat oil. Place a few strips of the chicken in oil, being careful not to let pieces touch. Saute for about 4 minutes, stirring constantly. Remove chicken, drain on paper towels and set aside. Repeat with remaining chicken.
  • Pour out all but 3 Tablespoons oil in skillet. Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. Add to oil in skillet. Saute for 5 minutes, then remove.
  • Add 1/4 cup of the Water, stir to loosen particles from the bottom of the skillet. Combine the remaining 1 cup water with remaining 1 Tablespoon cornstarch and chicken bouillon cubes. Add to skillet and bring to boiling point.
  • Add snow peas, water chestnuts, reserved chicken and mushrooms. Heat and serve.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • lunasea 16 years ago
    Sounds very good - thanks for sharing your recipe!
    Was this review helpful? Yes Flag
  • neena51 16 years ago
    This looks wonderful!!! Welcome to the site!!! Lots of great recipes here
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
    Sounds delicious!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes