MOO GOO GAI PAN (CHICKEN WITH MUSHROOMS)

By á-6145

Ingredients

• 3 BONELESS SKINLESS CHICKEN BREASTS, CUT INTO SMALL CHUNKS
• 1/4 C OIL
• 3 SLICES FRESH GINGER
• 2 GARLIC CLOVES, MINCED
• 1.5 C CHICKEN BROTH
• 2 TB CORNSTARCH
• 1/2 LB SLICED MUSHROOMS
• 1/4 LB SNOW PEAS PODS
• 1 (8 OZ) CAN WATER CHESTNUTS, DRAINED
• 1 (8 OZ) CAN BAMBOO SHOOTS, DRAINED
• 1/4 C CARROTS, THINLY SLICED
• 4 GREEN ONIONS, SLICED
• 1/2 C SLICED CELERY OR BROCCOLI FLORETS
• 1 (15 OZ) CAN BABY CORN, OPTIONAL
• STEAMED WHITE RICE
• SOY SAUCE, FOR SERVING

Preparation

Step 1

HEAT OIL IN THE WOK. ADD GARLIC AND GINGER AND STIR FRY 30 SEC. ADD CHICKEN AND STIR FRY 4 MIN. IN A BOWL, COMBINE CHICKEN BROTH AND CORNSTARCH. POUR MIXTURE OVER THE CHICKEN IN THE WOK. ADD MUSHROOMS, SNOW PEAS, WATER CHESTNUTS, BAMBOO SHOOTS, CARROTS, GREEN ONIONS, CELERY (OR BROCCOLI) AND BABY CORN IF USING.

COVER AND SIMMER FOR 15 MIN, UNTIL CHICKEN IS COOKED THROUGH AND VEGETABLES ARE JUST SLIGHTLY CRISP.

SERVE OVER WHITE RICE. DRIZZLE WITH SOY SAUCE.