Moo Goo Gai Pan

By KarenLee

Ingredients

• 1 whole chicken breast (or 2 halves), skinned/boned
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon dry sherry
• 1/4 teaspoon white pepper
• 2 tablespoons olive oil
• 1/4 lb. fresh mushrooms, trimmed and sliced
• 1 can (8-1/2 oz.) bamboo shoots, drained
• 1 package (6 0z.) frozen pea pods, partially thawed
• 1 tablespoon diced pimiento
• 1/4 cup diced green pepper
• 1 garlic clove, minced
• 1 cup chicken broth
• Chow mein noodles or hot cooked rice

Details

Servings 4

Preparation

Step 1

Slice chicken into thinnest possible slices. (Pork can be substituted for the chicken - very good!)

In small bowl, combine 1 tsp. of cornstarch, 1 tsp. of the soy sauce, sherry and white pepper. Add chicken and blend to coat well. Refrigerate for about 1 hour to marinate. (You may need to increase this quantity depending on how much coverage you prefer for the meat.)

In skillet, add chicken to oil heated over medium heat. Cook, stirring to separate slices, until meat loses its' pink color. Remove meat and keep warm.

To the oil in the skillet, add the mushrooms, bamboo shoots, pea pods, pimento, green pepper and garllic. Stir-fry about 3 minutes. Add chicken broth and bring to a boil. (Here, again, you may want to increase the amount of broth depending on how much sauce you prefer.)

Blend remaining cornstarch and soy sauce and stir into the skillet mixture. When thickened, add cooked chicken back into the skillet and heat thoroughly. Serve over chow mein noodles or hot cooked rice.

Serve chicken/pork stuffed egg rolls on the side with fortune cookies for desert.