MOO GOO GAI PAN

Ingrèdiènts

• 1 pound of bonèlèss skinlèss chickèn brèasts, thinly slicèd
• 1 largè ègg whitè
• 2 tablèspoons + 1 tèaspoon of cornstarch dividèd usè
• 1 tablèspoon vègètablè oil dividèd usè
• 2 tèaspoons mincèd garlic
• 1 tèaspoon mincèd gingèr
• 2 cups of slicèd mushrooms
• 1 cup of snow pèas
• 1/2 cup of thinly slicèd carrots
• 1 8-ouncè can of slicèd watèr chèstnuts drainèd
• 1 8-ouncè can of slicèd bamboo shoots drainèd
• 3/4 cup chickèn stock
• 1 1/2 tèaspoons sugar
• 1 tablèspoon soy saucè
• 1 1/2 tèaspoons sèsamè oil
• salt and pèppèr to tastè

Instructions

1. In a mèdium bowl whisk togèthèr thè ègg whitè and 1 tablèspoon of cornstarch. Add thè chickèn slicès and toss to coat. Rèfrigèratè for 30 minutès, thèn strain and discard any èxcèss liquid.
2. In a largè saucèpan, hèat 1 tèaspoon of oil ovèr mèdium high hèat. Add thè carrots and 1 tablèspoon of watèr and cook 2-3 minutès, stirring constantly.
3. Add thè mushrooms and cook for 3-4 minutès or until mushrooms arè brownèd and tèndèr.
4. Add thè snow pèas and cook 1-2 minutès morè or until tèndèr. Stir in thè watèr chèstnuts and bamboo shoots. Sèason thè vègètablès to tastè with salt and pèppèr.
5. Rèmovè thè vègètablès from thè pan and placè on a platè. Covèr thè platè with foil to kèèp warm.
6. Wipè out thè pan with a papèr towèl. Hèat thè rèmaining 2 tèaspoons of oil ovèr mèdium high hèat.
7. Add thè thè chickèn to thè pan and sèason with salt and pèppèr to tastè. Cook, stirring occasionally, until chickèn is cookèd through, 3-4 minutès. Add thè garlic and gingèr and cook for 30 sèconds morè.
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