• 2 cups Rice, cooked.
• 4 Chicken Breasts, boneless and skinless
• 1 tsp Greek Seasoning
• 1 tbsp Sherry
• 1 Egg White
• 2 tbsp Corn Starch
• 1 tbsp Peanut Oil
• 1 package Mushrooms, sliced
• 2 stalks Broccoli, sliced
• 1 Carrot, finely slivered
• Sweet Peppers cut into rings
• 1 cup Chicken Broth
• 1 tbsp Oyster Sauce
• 1 tbsp Fish Sauce
• 1 tbsp Apricot Preserves
• 1 tsp Garlic/Chili Sauce
• 2 tsp Corn Starch
• 3 cloves Garlic peeled and minced
• 1 inch Ginger peeled and minced
• 2 tbsp Water
• 2 tbsp Peanut Oil
Moo Goo Gai Pan - a meal that's as fun to say as it is too eat. Some consider it a little too typical of fast food Chinese, but for me it is an all time favorite and a rare combination of elegance and deliciousness. Boiling the chicken in step 7 may seem counter-intuitive, but it does work!
*1.) Rice*: Set up your rice cooker and let it burble in the background.
*2.) Slice the Chicken*: Trim the fat off the chicken breasts and slice it crosswise, looking to make sheets 1/4 inch thick.
*3.) Marinade the Chicken*: In a large freezer zip-sack, place the chicken, greek seasoning, and sherry. Zip it shut and shake to mix.
Open the bag up, add the egg white, zip it shut and gently massage the chicken to coat everything.
Reopen the bag, add the cornstarch and oil, gently massage to evenly coat. Let sit in refrigerator for thirty minutes.
Near the end put a big pot of water (at least 6 cups) on the stove and bring to a boil.
*4.) Chop Veggies*: clean them and slice them. It's good to keep the cuts small because they will cook quicker, but I like decent branches on my broccoli.
*5.) Sauce*: Combine chicken broth, oyster sauce, fish sauce, apricot preserves, garlic/chili sauce and corn starch in a lidded jar. Close and shake to combine. Once mixed it should look golden and cloudy. Set aside.
*6.) Mince Garlic and Ginger*: Mince the garlic and ginger, mix into a big pile and split in half.
*7.) Boil Chicken*: That is not a typo. Once your water from step 3 is at a roiling boil, carefully empty the marinading bag of chicken into it. Cook while stirring for *1 minute* and 1 minute only! Overcooking the chicken will turn as hard as a rock!
Use a slotted spoon to take chicken from the water and set aside in a bowl.
*8.) Stir-fry Veggies*: Pour two tablespoons of boiling water into the wok (already on a burner at medium-high heat), add half of Garlic/Ginger mix, then toss in the mushrooms. Cook for 1 minute.
Add Broccoli and Carrots, cook for 1 minute.
Add Chicken and cook for 1 minute.
Empty into serving dish.
*9.) Finish Sauce*: carefully wipe out Wok, place back on heat, add 2 tbsp Peanut Oil and remaining garlic/ginger mix. Saute until slightly brown. Shake up chicken broth sauce to make sure it is mixed and pour into wok. Cook until thickened.
Pour over the Moo Goo Gai Pan and serve!