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Makes 6 servings.



  1. Combine 1 tablespoon cornstarch, soy sauce, ginger, garlic, pepper and 1 tablespoon oil.
  2. Pour over chicken and let stand 10 minutes.
  3. Drain mushrooms; reserve liquid, and add enough water to make ½ cup.
  4. Stir in remaining 1 teaspoon cornstarch, sugar and salt.
  5. Cook chicken in remaining 1 tablespoon oil about 1 minute, stirring constantly. Do not let chicken brown.
  6. Add celery, onion, snow peas and mushrooms. Cook about 2 minutes.
  7. Stir in reserved liquid; heat about 1 minute until sauce is slightly thickened.
  8. Serve over fluffy rice.