MOO GOO GAI PAN

Chinese food isn't something I make often but Gabe had a craving for Moo Goo Gai Pan.

Found the recipe on Pickled Plum .

Ingredients:

1 tbsp canola oil
½ pound boneless, skinless chicken breast, sliced into thin bite size piece
2 garlic cloves, finely chopped
1½ cup button mushrooms, sliced in half
1½ cup snow peas
½ cup canned bamboo shoots
¼ cup canned water chestnuts
1 tbsp cornstarch mixed with 2 tbsp water
ground white pepper

For the marinade:
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp cornstarch

For the sauce:
½ cup chicken stock
1 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sugar

1 tsp sesame oil

Directions:

Add ingredients for the marinade in a medium size bowl.Add chicken, mix well and let sit for 10 minutes.


In a  pan over medium high heat,  heat oil. Remove chicken from marinade and add to the pan. Cook the chicken  till it is cooked through. Transfer chicken on a plate and set aside.

In the same pan that you cooked the chicken, add garlic, mushrooms and snow peas.  Cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce in a small bowl and stir. Combine sauce to the vegetable mixture. Add cornstarch and water  in a small dish and mix until well combined. Slowly add to the pan   until sauce thickens.


Turn the heat off, season to taste with ground white pepper and serve immediately.

Featured 11/2/2016 on Home and Garden Thursday