Moo Goo Gai Pan

When we got back from our Iowa trip we were at a serious Asian food deficit. We looked through the Potsticker Chronicles and found this tasty chicken dish.

Chicken With Mixed Vegetables

Moo Goo Gai Pan

2c broccoli florets

1c quartered white mushrooms

1c snow peas or snap peas, strings and tips removed

2 thin carrots, peeled and sliced on the diagonal or crinkle cut

2 celery stalks, sliced on the diagonal

1 lb chicken breasts

1 egg white

3T cornstarch

2-3 T cold water

2c plus 3T vegetable oil

Sauce (I double this)

1c chicken broth

2T dry sherry

¼ tsp. salt

1 tsp. white pepper

4 garlic cloves, crushed

1T sesame oil

2T cornstarch mixed with 1/4c cold water

Cube the chicken and combine with the egg white and cornstarch mixture. Mix well, the batter should be milky in color and velvety in consistency. Heat 2c vegetable oil in a wok to 280 degrees or until bubbles rise from a chicken piece placed in the oil like that of bubbles in a champagne glass. Add the chicken and cook about 7 minutes, stirring slowly until white in color. Remove and drain in a colander or on paper towels. Combine the sauce ingredients in a pan and heat to a boil. Reduce heat to very low and reserve. Heat the remaining oil in the wok and stir fry the vegetables for 5 minutes or until bright in color. Add the chicken and stir fry for about 30 seconds. Add the heated sauce. Stir the cornstarch mixture back into the solution and add it to the sauce. Bring to a boil. Toss and serve over steamed rice.