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Moo Goo Gai Pan I

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“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!)”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

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

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