I am looking for a recipe for chinese style chicken with mushrooms like you would get in a carry out. Thanks?

CHINESE VELVET CHICKEN AND MUSHROOMS





3 chicken breasts, split, boned and skinned


2 egg whites


3 tbsp. cornstarch


1 tsp. sugar


1/2 tsp. salt


1/2 tsp. monosodium glutamate (optional)


1/4 tsp. pepper


2 tbsp. dry sherry


Flour


1/2 c. oil


1/2 lb. fresh mushrooms or 1 (6-8 oz.) can sliced mushrooms


1 1/4 c. water


2 packets chicken flavored broth mix


1 (6 oz.) pkg. frozen snow peas or 1 (9 oz.) pkg. frozen French-style green beans


1/2 c. sliced water chestnuts





Partially freeze boned and skinned chicken breasts to make slicing easier. Slice, lengthwise with the grain, about 1/8 inch thick. In a small bowl, combine egg whites, 2 tablespoons cornstarch, sugar, salt, monosodium glutamate, pepper and sherry until smooth. Dredge chicken in flour; shake off excess. Dip chicken into batter.


In a large skillet, heat oil. Place a few strips of chicken in oil, being careful not to let pieces touch; saute for 3-4 minutes, stirring constantly. Remove chicken; drain on paper towels; set aside. Repeat with remaining chicken.





Pour off all but 3 tablespoons oil in skillet. Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. Add to skillet; saute 5 minutes and remove. Add 1/4 cup of the water; stir to loosen particles from bottom of skillet. Combine remaining 1 cup water with remaining 1 tablespoon cornstarch and chicken flavored broth. Add to skillet; bring to a boil. Add snow peas, water chestnuts, chicken and mushrooms. Heat briefly. Serve garnished with thinly sliced turnip and radish, if desired, and with a bowl of rice. Yield: 8 servings.I am looking for a recipe for chinese style chicken with mushrooms like you would get in a carry out. Thanks?
heres one


Serves 2





2 Chicken Breasts


1 Onion


2 OXO Chinese Stock Cubes


1 Tablespoon of Soy Sauce


10 Mushrooms





Serve with Rice or Chips





1. Heat a large frying pan with the soy sauce, once heated at the chicken and coat in the soy sauce.


Place the kettle on to boil.





2. After the chicken is sealed approximately 2 minutes add the onions and continue to heat for a further 5 minutes.





3. Add 250 ml of boiling water directly to the pan and simmer.


Crumble over 2 of the Oxo Chinese cubes and stir well.





4. Leave to simmer for 10 minutes before adding the mushrooms for a final 10 minutesI am looking for a recipe for chinese style chicken with mushrooms like you would get in a carry out. Thanks?
1 package fresh celery , sliced


1 tablespoon olive oil or vegetable oil


1 cup bean sprouts (optional)


1 (4 ounce) can mushroom pieces, drained


1 (7 ounce) can sliced water chestnuts, drained


2 cups cut up cooked chicken


3 tablespoons cornstarch


1/4 cup water


1 (10 ounce) can condensed chicken broth


1/4 cup soy sauce





chow mein noodles





In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.


Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.


In a large bowl, blend cornstarch with water.


When smooth, add chicken broth and soy sauce to bowl.


Mix well and pour over meat and vegetables.


Bring to a boil, stirring until sauce thickens.


Reduce heat to low.


Cover and simmer 10 to 15 minutes.


Serve over hot over chow mein noodles
http://chinesefood.about.com/od/poultryr鈥?/a>





http://www.geocities.com/Tokyo/Market/77鈥?/a>





http://www.recipeland.com/recipe/33277/