Moo Goo Gai Pan

Healthy, Tasty and Moist

This has my husband's seal of approval.  It is not too salty like most Chinese dishes but it is still very tasty.  To ensure that the chicken stays moist, an added step of velveting the chicken or coating it in egg whites and cornstarch is used.  The result is a restaurant style chicken dish where the meat remains juicy during the stir frying procedure.

Moo Goo Gai Pan 

Ingredients: 

Velveted chicken: 

• 1 pound boneless, skinless chicken breast
• 1 large egg white
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 2 tbsp oil

Chop the chicken into 1 inch cubes.     In a bowl, mix the egg white, cornstarch, salt and garlic powder.  Add the chicken to the mixture and using your fingers coat the chicken with the mixture.  Cover the bowl and set the coated chicken in the refrigerator.

Meanwhile while the chicken is marinating prepare the vegetable mixture and sauce:

Vegetable mixture:

• 1 tbsp vegetable oil
• 1 cup sliced fresh mushrooms
• 2 cups chopped broccoli florets
• 1 (8 oz) can sliced bamboo shoots, drained
• 1 (8 oz) can sliced water chestnuts, drained
• 1 (15 oz) can whole straw mushrooms, drained
• 1/2 of a (15 oz) can baby corn, drained
• 2 cloves garlic, minced

Sauce:

• 2 tbsp white sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp dry sherry or rice wine
• 1/2 cup chicken broth or water

Heat 1 tbsp oil in a wok or large skillet over high heat until it begins to smoke.  Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, straw mushrooms and garlic.  Cook till the broccoli is tender.  Remove from wok and set aside.

In a bowl mix the white sugar, soy sauce, oyster sauce, sherry or rice wine and broth or water.  Set aside

Wipe the wok and place 2 tbsp oil to it.  Heat the oil on high and then add the marinated chicken for velveting.  Cook until it is white and stir using a wooden spoon to gently separate them.

Add the vegetable and sauce to the velveted chicken.  Mix all of them together till all the components are heated through.  Garnish with the baby corn. 

Serve over rice or Asian noodles or pasta.