Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the cornstarch, egg white and 1/2 teaspoon of the salt. put the slices of chicken into this mixture. heat half the oil in a non-stick wok (do not allow it to get too hot). stir fry the chicken until lightly coloured. remove meat with a perforated spoon. heat the remaining oil in the wok until smoking. toss in the spring onions. then add the mushrooms, water chestnuts and peas. add the remaining salt and stir for approximately 5 minutes. add the chicken slices, soy sauce and sugar. cook together for 1 minute. serve.

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.