Moo Goo Gai Pan I

Nutrition

Ingredients

Directions

1. 1

   In a bowl , combine the chicken , 1 tablespoon of the cornstarch , the egg white , sherry , salt and pepper

2. 2

   Marinate for 15 minutes

3. 3

   Combine the stock and the remaining 1 tablespoon of cornstarch

4. 4

   Set aside until needed.

5. 5

   Heat the oil in a wok over medium-high heat until very hot but not smoking

6. 6

   Add the ginger and garlic and stir-fry for 1 minute

7. 7

   Add the chicken and marinade and continue stir-frying for 3 minutes , or just until the chicken begins to turn brown

8. 8

   Add the mushrooms and stir-fry for 1 minute more

9. 9

   Stir the stock and cornstarch mixture into the wok

10. 10

    Cook for about 30 seconds , or until the sauce thickens

11. 11

    Add in the water chestnuts and heat through

12. 12

    Serve on a bed of hot white rice and sprinkle generously with sauted almonds , if desired