Moo Goo Gai Pan

Recipe Ingredients

1/2 lb	227g / 8oz	Boned chicken breast
12		Snow peas
1/2 cup	118ml	Button mushrooms
1/2 lb	227g / 8oz	Chinese cabbage - (bok choy)
4		Water chestnuts
2 tablespoons	30ml	Peanut oil
3/4 teaspoon	3.8ml	Salt
1/4 cup	59ml	Sliced bamboo shoots
1/4 cup	59ml	Water
1 teaspoon	5ml	Cornstarch mixed with 3 tbl.
1		Pepper
1/4 teaspoon	1.3ml	Sugar

Recipe Instructions

Poach the chicken for 20 minutes, allow it to cool and slice into pieces 1/8 x 1 1/2 x 1. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly.

Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute.

Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened.

Source:
Hugh Carpenter and Teri Sandison

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