Moo Goo Gai Pan (Chicken with Mushrooms)

Great for that “take out” taste at home. Recipe adapted from Creative Wok Cooking.

Moo Goo Gai Pan
4 boneless, skinless chicken breast halves, cut into ½” cubes
½ c. dry white wine
½ tsp. salt
1 bunch of scallions, cut into ½” slices
1 c. celery, chopped into ½” pieces
1 tbsp. sesame seed oil
1 container of snow pea pods, strings removed
½ lb. sliced mushrooms
1 can water chestnuts, sliced
½ c. chicken broth
1 tbsp. cornstarch, mixed with 2 tbsp. cold water
½ tsp. salt
Whole blanched almonds, opt.

Combine chicken with wine and ½ tsp. salt. Set aside. Stir fry scallions and celery in oil for 1 min. Set aside. Stir fry pea pods 2 min. and set aside. Stir fry mushrooms and water chestnuts 1 to 2 min. Set aside. Stir fry the chicken and wine 2 to 3 min. or until done. Combine chicken and vegetables in a wok. Stir together the broth, cornstarch mixture and ½ tsp. salt. Slowly add to chicken and vegetables in the wok and heat until thick and clear. Serve with rice.

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