Moo Goo Gai Pan

A Chinese-American stir-fry made with boneless chicken breast, mushrooms, and vegetables then served over rice.

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servings: 4

total time: 40 minutes

recipe by: Frankie

Ingredients

THE RICE:
1 1/2 cups uncooked jasmine rice
2 1/4 cups water
VELVETING THE CHICKEN:
1 pound boneless skinless chicken breast, thinly sliced
2 TBSP water
1 TBSP peanut oil
1 TBSP cornstarch
2 tsp soy sauce
THE SAUCE:
3/4 cup water
2 TBSP soy sauce
1 TBSP dry sherry
1 TBSP cornstarch
1 tsp sesame oil
THE STIR-FRY:
1 TBSP peanut oil
3 garlic cloves, chopped
1 yellow onion, chopped
1 pound white button mushrooms, thinly sliced
1 cup snow peas
1 tsp sesame seeds
salt & freshly ground black pepper

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Directions

MAKE THE RICE:
Stir together the rice and water in a medium size saucepan over medium-high heat and bring to a boil.
When the water begins to boil place a lid on the pan and reduce the heat to low. Simmer over low heat for 10 minutes keeping the lid on the pan the whole time.
After the rice has simmered for 10 minutes turn off the heat and let the rice sit, while still keeping the lid on, for 15 more minutes.
VELVETING THE CHICKEN:
In a large mixing bowl combine the water, oil, cornstarch, and soy sauce. Add the chicken to the bowl and mix to coat then cover and set aside for about 15 minutes.
Add about 4 cups of water to a large wok over high heat and bring to a boil.
When water starts boiling add the chicken to the water and return to a boil.
When water begins to boil again boil the chicken for about 1 minute, stirring occasionally. Transfer the chicken to a plate using a slotted spoon and set aside then pour out the water and wipe out the wok.
THE SAUCE:
Mix the sauce ingredients (water, soy sauce, sherry, cornstarch, sesame oil) together in a small bowl until well combined then set aside.
THE STIR-FRY:
Add the 1 TBSP of peanut oil to the now empty wok over high heat.
Add the garlic and onion to the pan and cook, while stirring, for about 1 minute.
Add the mushrooms and snow peas to the pan and cook, while stirring, for about 2 minutes.
Add the sauce and chicken to the pan and cook, stirring often, about 3 more minutes.
Take off the heat and season with salt & pepper to taste then sprinkle the sesame seeds on top.
Fluff the rice with a fork then serve the stir-fry over the steamed rice.