Moo Goo Gai Pan - a very light Chinese Chicken dish!

½ lb fresh mushrooms, sliced

½ lb snow peas

2 cans sliced water chestnuts, drained

1 c chopped celery

1 c chopped Chinese cabbage or coleslaw mix

2 t minced garlic

1 T grated fresh ginger root

1 – 2 chicken breasts, very thinly sliced

1 t white sugar

1 can reduced sodium chicken broth

3 T cornstarch

1/3 c water

1 T sesame oil

Use ½ T of sesame oil in large frying pan or wok – wipe it with a paper towel so it is distributed evenly.  Stir fry vegetables (including ginger root) for 5 minutes over medium high heat. Remove from pan.  Add the other ½ T of oil and wipe it around.  Stir fry chicken and garlic for 5 minutes over medium high heat.  Add back in vegetables.  Sprinkle with sugar and the add chicken broth.  Bring to a boil. Combine cornstarch and water – stir until blended and add to the mixture in the pan.  Simmer until thickened.  Serve over rice.  Makes 8 servings.

Add other veggies if you would like or substitute.  We don’t do mushrooms at our house but some sliced zucchini would make a great substitution for them!