Moo Goo Gai Pan Iii

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 tablespoons chicken stock
• 2 tablespoons dry sherry
• 2 tablespoons cornstarch
• 1/2 teaspoon sugar
• 2 tablespoons oil
• 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips
• 6 green onions, thickly sliced, mostly whites, some green
• 2 tablespoons garlic, minced
• 2 tablespoons oil
• 1 cup broccoli, sliced
• 1 cup zucchini, sliced
• 1 cup bok choy, sliced
• 1 cup snow peas
• 1/2 cup mushroom, sliced
• 1/2 cup water chestnut
• 1/2 teaspoon red chili pepper flakes (but good) (optional)

Recipe

• 1 combine the sauce ingredients.
• 2 hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
• 3 add green onions and garlic; cook 1/2 minutes.
• 4 remove and set aside.
• 5 scrap wok clean and reheat; add 2 tablespoons oil.
• 6 swirl; add vegetables and stir fry 2 minutes.
• 7 add 2 tablespoons water, cover and steam 2 minutes.
• 8 push the vegetables to the sides of the wok.
• 9 stir sauce and pour into the center of the wok.
• 10 stir sauce until it's thick and bubbly.
• 11 return the chicken and mix with the vegetables and sauce.
• 12 stir a bit until hot. serve with rice.