When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for November, 2009




Stir-Fry Chicken and Mushrooms

We all love chicken and mushrooms. This dish however is particulary tender and tasty! We enjoyed it over a recent family gathering and couldn’t get enough of it.

1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound medium size fresh white mushrooms (about 14 to 15 pieces)
2 cloves garlic
1-½ tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame oil

3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash the mushrooms and trim the stems (not necessary to remove the stems). Slice the mushrooms into ¼ inch thin pieces. Crush, peel and finely chop the garlic.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken almost cooked through. Transfer chicken to a bowl. Add ½ tablespoon oil into wok. Brown the garlic for a few seconds. Add sliced mushrooms, salt and pepper to wok. Cook and stir the mushrooms for about 1 to 2 minutes until the mushrooms are soft. Add the cooked chicken back into the wok. Mix well with mushrooms. Add sesame oil, stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

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