|Moo Goo Gui Pan|
1 1/2 lb. thinly sliced chicken breast
1 egg white beaten til frothy with a fork
2 T. cornstarch
2 t. soy sauce
Combine all of above ingredients in a large zip lock bag and refrigerate while preparing the vegetables.
Prepare a large kettle of water to boil, two or three quarts with a tablespoon of vinegar for blanching.
|Blanched and ready vegetables.|
1 C. fresh carrots peeled and sliced about 1/4 " thick, blanch 3 minutes then shock in ice water. Drain.
2 C .fresh broccoli in uniform florets, blanch 2 minutes then shock in ice water. Drain.
1 1/2 C. fresh sugar snap peas, blanch 2 minutes then shock in ice water. Drain.
1/2 C. celery sliced 1/4" thick, blanch 1 minute then shock in ice water. Drain.
After removing each veggie from the ice set it aside to dry a bit or store in the refrigerator until later if you are doing the prep ahead of time.
2-3 T. peanut or vegetable oil for stir fry
1 1/2 cans ( I used Campbell's) undiluted double strength chicken broth (about 1 1/2 C. water and 3 chicken bouillon cubes divided
2 T. cornstarch dissolved in 1/2 C. the room temperature broth or water
1/2 C. cream or half and half
2 t. soy sauce
Drain the chicken and heat wok or large deep flat pan to stir fry. Drizzle 2-3 T. peanut oil into hot wok and stir fry chicken until done. Add the first can of double strength chicken broth and comer and simmer an additional 4-5 minutes. Add the cornstarch dissolved in broth and stir to thicken, add the cream and bring back to the boiling point then add the vegetables and soy sauce stirring and heating through. You only need to heat as the vegetables are already tender crisp. This is a great do ahead meal.