Description
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
- Boneless Skinless Chicken Breast
- Cornstarch
- Dry Sherry
- Salt
- Black Pepper
- Chicken Stock
- Vegetable Oil
- Gingerroot
- Garlic Clove
- Mushroom
- Soy Sauce
- Dark Sesame Oil
- Snow Peas
- Red Bell Pepper
- Green Onions
- Water Chestnuts
- Sliced Almonds
Instructions
- In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch
- Set aside
- In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside
- In a saute pan, saute almonds in butter, set aside
- In a wok or large skillet heat oil over med-high heat
- Add chicken and cook stirring quickly and frequently 3 minutes or until chicken is no longer pink
- 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
- Stir soy mixture until blended then pour into wok, stirring constantly
- Bring to a boil and boil 1 minute
- Add almonds
- Serve with rice