Cantonese Moo Goo Gai Pan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
  • Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
  • Heat a wok or large deep skillet over high heat.
  • Add vegetable oil and swirl to coat pan.
  • Add garlic and ginger and toss well, until fragrant, about 15 seconds.
  • Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
  • Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
  • Transfer to reserved bowl, leaving behind as much oil as possible.
  • Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
  • Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
  • Add snow peas and water chestnuts.
  • Cook, tossing occasionally, for 1 minute more.
  • Stir soy sauce mixture and add to pan, pour in around sides.
  • When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
  • Add sesame oil and toss once more.
  • Transfer to a serving plate; serve hot.
  • May serve over hot cooked rice.
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