Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut meat into thin slices about 1/8 inch thick. mix with corn starch, water, sherry, salt, and onion. wash mushrooms and cut vertically into slices about 1/4 inch thick. heat one tbsp oil in skillet and cook chicken until pink color is gone. add mushrooms and cook slightly. serve with fried rice and noodles.

Target recipe: wash and trim mushrooms and cut in half. in large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. cover and marinate in refrigerator overnight. remove chicken and mushrooms and measure 2 cups of marinade. pour remaining marinade into another container. return chicken and mushrooms to casserole. mix 2 cups marinade with cans of gravy and pour over chicken. bake at 325 degree for 1 1/2 hours. serve hot over rice, potatoes or biscuits. note 1: remaining marinade can be frozen for later use as marinade fo barbeque.