Moo Goo Gai Pan Ii

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.