Kosher Chicken Mushroom Onion Stir-Fry

Chef Larry's Note:

You can also use sliced turkey or beef, or skip the meat and add more mushrooms and onions if you are a vegetarian. Personally, I use Empire boneless skinless chicken breast, Vidalia onion and a combination of mushrooms including Shiitake, Oyster, Crimini, Portabella and the standard button. You can use either a wok or a 12"-14" fry pan with tall sides.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1 ½ lbs chicken , thinly sliced
• 1 sweet onion , thinly sliced
• 16 ounces fresh mushrooms , thinly sliced
• 6 tablespoons extra virgin olive oil , divided
• 2 cups beef broth
• 3 tablespoons dark soy sauce
• 2 tablespoons potato starch
• 1 tablespoon ginger , grated
• 1 garlic clove , finely diced
• 2 teaspoons sugar
• ½ teaspoon white pepper

Directions:

1. Combine the broth, soy sauce , potato starch, ginger, sugar and pepper and set aside.
2. Stir-fry the onions for 3 minutes in 2 tablespoons oil, then set aside in a strainer.
3. Stir-fry the mushrooms for 3 minutes in 2 tablespoons oil, then add to the strainer.
4. Stir-fry the meat in 2 tablespoons oil until cooked thoroughly.
5. Add the sauce mix and stir until thickened.
6. Add back the drained onions and mushrooms.
7. Serve over cooked rice.