| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Eggs | Vegetables, Poultry | 5 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breast |
| 1/2 | ts | Cornstarch |
| 1 | ts | Salt |
| 1 | ds | White pepper |
| 1 | c | Bean sprouts |
| 5 | tb | Vegetable oil |
| 2 | Eggs, slightly beaten | |
| 2 1/2 | oz | Sliced mushrooms |
| 3 | c | White rice |
| 2 | tb | Soy sauce |
| 2 | Green onions with tops |
INSTRUCTIONS
Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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