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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A Chinese Restaurant favorite of mine, Moo Goo Gai Pan, which takes its name from a province in northern China. Moo Goo means Mongolia. Gai and Pan refer to rice and chicken. Ingredients:
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
2 tablespoons cornstarch |
1 tablespoon dry sherry |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3/4 cup chicken stock |
2 tablespoons vegetable oil |
3 slices gingerroot, thin, minced |
1 garlic clove, minced |
1/2 lb mushroom, cleaned, stems removed, and sliced |
3 tablespoons soy sauce |
3 teaspoons dark sesame oil |
1 cup snow peas, halved |
1 small red bell pepper, cut in thin strips |
4 green onions, cut into 3/4 inch pieces |
5 water chestnuts, thinly sliced |
sliced almonds, sauteed in butter (optional) |
Directions:
1. In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
2. In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
3. In a saute pan, saute almonds in butter, set aside.
4. In a wok or large skillet heat oil over med-high heat.
5. Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
6. Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
7. Stir soy mixture until blended then pour into wok, stirring constantly.
8. Bring to a boil and boil 1 minute.
9. Add almonds. Serve with rice.
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