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MooGooGai Pan




Source of Recipe


lacee


List of Ingredients




2 boneless and skinless chicken breasts, cut into 1 inch cubes
2 Tbs. cornstarch
1 egg white
1 Tbs. dry sherry
1/4 tsp. salt
1/4 tsp. black pepper
1/3 cup chicken stock
2 Tbs. peanut oil, or canola oil
1-1/2 tsp. fresh ginger root, peeled and minced
1 clove garlic, minced
1/2 lb. small mushroom, washed and stems removed
5 water chestnuts, thinly sliced


Recipe



Combine the chicken, half the cornstarch, the egg white, sherry, salt, and pepper in a bowl. Marinate for 15 minutes. Combine the stock and the remaining cornstarch. Set aside. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and marinade and stir-fry 3 minutes more, or just until the chicken begins to brown. Add the mushrooms and stir-fry 1 minute more. Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens. Toss in the water chestnuts and heat through. Serve with rice. Top with toasted sliced almonds if desired.