Moo Goo Gai Pan Ii

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A chinese restaurant favorite of mine, moo goo gai pan, which takes its name from a province in northern china. Moo goo means mongolia. Gai and pan refer to rice and chicken.

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Steps

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In a medium bowl , toss chicken with ginger , garlic and 1 tablespoon corn starch.

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Set aside.

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In a small bowl , combine remaining 1 tablespoon cornstarch , chicken broth , soy sauce and sesame oil , set aside.

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In a saute pan , saute almonds in butter , set aside.

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In a wok or large skillet heat oil over med-high heat.

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Add chicken and cook stirring quickly and frequently 3 minutes or until chicken is no longer pink.

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Add sherry , mushrooms , snow peas , red pepper , green onions , water chestnuts , salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.

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Stir soy mixture until blended then pour into wok , stirring constantly.

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Bring to a boil and boil 1 minute.

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Add almonds.

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Serve with rice.

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Ingredients

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boneless skinless chicken breast, cornstarch, dry sherry, salt, black pepper, chicken stock, vegetable oil, gingerroot, garlic clove, mushroom, soy sauce, dark sesame oil, snow peas, red bell pepper, green onions, water chestnuts, sliced almonds