Moo Goo Gai Pan

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
• 1 tablespoon cornstarch
• 1 teaspoon salt, to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 2 teaspoons chopped fresh gingerroot
• 8 ounces boneless skinless chicken breasts, thinly sliced
• 1 cup thinly sliced fresh mushrooms
• 1 cup trimmed snow peas
• 1/2 cup sliced drained canned water chestnut
• 2 teaspoons sesame oil

Recipe

• 1 in a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
• 2 place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
• 3 heat a wok or large deep skillet over high heat.
• 4 add vegetable oil and swirl to coat pan.
• 5 add garlic and ginger and toss well, until fragrant, about 15 seconds.
• 6 add chicken and spread into a single layer, cook until most of the edges turn , about 1 minute.
• 7 toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
• 8 transfer to reserved bowl, leaving behind as much oil as possible.
• 9 add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
• 10 return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
• 11 add snow peas and water chestnuts.
• 12 cook, tossing occasionally, for 1 minute more.
• 13 stir soy sauce mixture and add to pan, pour in around sides.
• 14 when it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
• 15 add sesame oil and toss once more.
• 16 transfer to a serving plate; serve hot.
• 17 may serve over hot cooked rice.