Moo Goo Gai Pan I

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken breast, and cut into 1 inch pieces
• 2 tablespoons cornstarch
• 1 egg
• 1 tablespoon dry sherry
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 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
• 5 water chestnuts, thinly sliced
• sliced almonds, sauteed in (optional)
• butter (optional)

Recipe

• 1 in a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg , sherry, salt and pepper.
• 2 marinate for 15 minutes.
• 3 combine the stock and the remaining 1 tablespoon of cornstarch.
• 4 set aside.
• 5 heat the oil in a wok over medium-high heat until very hot but not smoking.
• 6 add the ginger and garlic and stir-fry for 1 minute.
• 7 add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
• 8 add the mushrooms and stir-fry for 1 minute more.
• 9 stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
• 10 add in the water chestnuts and heat through.
• 11 serve on a bed of hot rice and sprinkle generously with sautéed almonds, if desired.