Moo Goo Gai Pan

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb chicken breast
• 2 tablespoons cornstarch
• 1 tablespoon sherry wine
• 1/4 teaspoon pepper
• 1 lb mushroom
• 1 1/4 cups chicken broth
• 1 cup oil or 1 tablespoon oil
• 1/3 cup sliced bamboo shoot
• 3/4 cup thinly sliced cabbage
• 1/2 teaspoon sugar
• 2 tablespoons water

Recipe

• 1 sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
• 2 simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
• 3 heat oil in wok. 1 tablespoon or 1 cup
• 4 add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon.
• 5 add mushrooms, bamboo shoots and cabbage.
• 6 stir fry 2 minutes.
• 7 add chicken broth and sugar.
• 8 bring to a boil.
• 9 add chicken.
• 10 dissolve remaining cornstarch in water and add to wok.
• 11 cook till thick.