Chicken and Mushroom Stir Fry (Moo Goo Gai Pan)
Description
Make this classic Chinese dish in your home that tastes just as good as the restaurant's. It's made with healthy vegetables and chicken in a savory sauce. Serve it over rice, if desired.
Ingredients
1 lb. boneless skinless chicken breasts, thinly sliced
1 large egg white
2 T. plus 1 t.cornstarch, divided
1 T. vegetable oil, divided
2 t. minced garlic
1 t. minced ginger
2 c. sliced mushrooms
1 c. snow peas
1/2 cu. thinly sliced carrots
1 T. water
8 oz. can sliced water chestnuts, drained
8 oz. can sliced bamboo shoots, drained
3/4 cu.chicken stock
1 1/2 t. sugar
1 T. soy sauce
1 1/2 t. sesame oil
salt and pepper, to taste
cooked rice, if desired
Directions
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In a medium bowl, whisk together egg white and 1 T. cornstarch. Add chicken slices; toss to coat. Refrigerate 30 minutes; drain and discard any excess liquid.
In a large saucepan, heat 1 t. oil over medium high heat. Add carrots and 1 T. water; cook 2-3 minutes, stirring constantly. Add mushrooms; cook 3-4 minutes or until mushrooms are browned and tender. Add snow peas; cook 1-2 minutes or until tender. Stir in water chestnuts and bamboo shoots; season vegetables with salt and pepper, to taste.
Remove vegetables from pan; place on a plate/platter; cover with foil, to keep warm.
Wipe out pan with a paper towel. Heat remaining 2 t. oil over medium high heat. Add chicken; season with salt and pepper, to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add garlic and ginger; cook for 30 seconds.
In a small bowl, whisk together chicken stock, sugar, soy sauce and sesame oil; whisk in 1 T. + 1 t. cornstarch. Add vegetables back into the pan; heat approximately 1 minute. Pour in the sauce; turn heat to high. Bring sauce to a boil; boil for about 1 minute or until sauce has just started to thicken, stirring occasionally.
Serve immediately over rice, if desired.
4 servings.