Moo Goo Gai Pan

by Andrea Stacey
(London, U.K.)

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tablespoon cornstarch
5 tablespoons corn oil
8 ounces fresh mushrooms, sliced
4 pounds bok choy or Chinese white cabbage, chopped
2 tablespoons sugar
4 tablespoons soy sauce
6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.

Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

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Updated: April 13, 2013 — 2:19 pm

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