MOO GOO GAI PAN

By CarolM-2

Ingredients

• I 1/2lbs. skinned boned chicken breasts
• Salt and pepper
• l/3 c. dry sherry
• 2 Tbsp. peanut oil
• 1 garlic clove, chopped
• 1 bunch scallions, trimmed and sliced
• 1/2 Lb. mushrooms, trimmed and sliced thick
• 1 can (16oz) bean sprouts, well drained
• 1 can water chestnuts, drained and sliced
• 1/2 tsp. ground ginger, or 2 tsp. grated fresh ginger
• 3 Tbsp. cornstarch
• 1 can (13 3/4 oz) chicken broth
• Hot fluffy rice.

Preparation

Step 1

Cut chicken into 1" cubes and place in bowl. Sprinkle generously with salt
and pepper. Then sherry, toss to coat. Let stand at room temp one hr' In lg'heavy saucepan, heat oil over moderately high heat. Turn contents of bowl
into oil and stir over high heat until chicken becomes white and opaque,
about 5 minutes. Stk in garlic, scallions, mushrooms, bean sprouts and water chestnuts. Stir over high heat2-3 min. Meantime, in a small bowl,
mix ginger and cornstarch, then gradually stir in chicken broth. Stir into
chicken mixture. Cook and stir over high heat until sauce bubbles and
thickens. Taste, and add more salt and pepper if needed. Serve with rice.