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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Main Dish Poultry Asian Chicken Dietary Low Sodium Low Saturated Fat Low Calorie Stir Fry Low Carb Low In Something Meat Number Of Servings Technique

Moo Goo Gai Pan I

Haven't dusted off the old wok for a while, but i used to make it a lot.it's from a cookbook entitled chicken breasts by diane rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this gai guy chow" hahaha!)"!

Steps

In a bowl , combine the chicken , 1 tablespoon of the cornstarch , the egg white , sherry , salt and pepper.
Marinate for 15 minutes.
Combine the stock and the remaining 1 tablespoon of cornstarch.
Set aside.
Heat the oil in a wok over medium-high heat until very hot but not smoking.
Add the ginger and garlic and stir-fry for 1 minute.
Add the chicken and marinade and continue stir-frying for 3 minutes , or just until the chicken begins to turn brown.
Add the mushrooms and stir-fry for 1 minute more.
Stir the stock and cornstarch mixture into the wok.
Cook for about 30 seconds , or until the sauce thickens.
Add in the water chestnuts and heat through.
Serve on a bed of hot white rice and sprinkle generously with sauted almonds , if desired.

Ingredients

boneless skinless chicken breast, cornstarch, egg white, dry sherry, salt, black pepper, chicken stock, vegetable oil, gingerroot, garlic clove, mushroom, water chestnuts, sliced almonds, butter