Serves: 4
Total Calories: 669

6 chicken thighs (about 1 pound)
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
6 dried black mushrooms
1 pint shucked oyster drained
1/4 cup cornstarch
1 teaspoon sesame oil
2 tablespoons cornstarch
1/2 teaspoon white pepper
6 green onions, (with tops)
3 tablespoons vegetable oil
2 tablespoons vegetable oil
2 teaspoons finely chopped ginger root
2 teaspoons finely chopped garlic
2 tablespoons sweet white wine
2 tablespoons mushroom soy sauce

Remove bones and skin from chicken thighs cut chicken into 1 x 1/2-inch pieces. Toss chicken, 1 tablespoon cornstarch, the salt and 1/8 teaspoon white pepper in medium bowl. Cover and refrigerate 20 minutes.

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/2-inch pieces. Rinse oysters in cold water drain. Toss oysters and 1/4 cup cornstarch rinse in cold water to remove cornstarch. Pat dry with paper towels. Gently toss oysters with sesame oil. Toss oysters, 2 tablespoons cornstarch and 1/2 teaspoon white pepper until oysters are evenly coated. Cut green onions diagonally into 1-inch pieces.

Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add chicken and mushrooms stir-fry 2 minutes, separating chicken pieces. Remove chicken mixture from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add green onions, gingerroot and garlic stir-fry 10 seconds. Add oysters gently stir-fry 1 minute. Add chicken mixture stir-fry 1 minute. Stir in wine and soy sauce.

4 servings

**Be sure to separate the chicken pieces when adding to the hot oil. If you don't, they will stick together because of the cornstarch. Be sure the wok is very hot, or the oysters will cook too slowly. Stir-fry oysters very gently so they don't break.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 669
Calories from Fat: 313

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Bird of Paradise Chicken
Chicken Almond Ding
Chicken with Oysters
Chicken with Pickled Ginger Sauce
Coconut Chicken
Cornish Hens with Soy Sauce
Cubed Chicken in Brown Bean Sauce
Green Onion Flowers
Lemon Chicken
Pressed Duck
Sesame Chicken with Fun See
Shredded Chicken with Bean Sprouts and Pea Pods
Sichuan Chicken with Cashews
Soy Sauce Chicken
Spicy Chicken with Broccoli
Spicy Chicken with Cabbage
Spicy Chicken with Celery
Stir-Fried Chicken Livers and Vegetables
Stir-Fried Chicken with Cucumbers
Walnut Chicken