Aunt Gerda's Moo Goo Gai Pan

Makes 4 servings

Though not an actual aunt, Aunt Gerda was a long-standing customer at the salon and often baby-sat for Whitney and Ashley (thus earning the “aunt” title). One of Lancaster’s most sophisticated lady’s, she made better Moo Goo Gai Pan (or as we affectionately call it, “moo goo”) than any Chinese restaurant we’ve tried.

ingredients

2 Whole Chicken Breasts
1/2 tsp. salt
1/2 tsp. pepper
1 tep. Cornstarch
2 tbs. pure vegetable oil
2 tbs. thinly sliced green onion
1 pkg. (10 oz.) frozen snow peas
1 can (3-4 oz.) sliced mushrooms
2 tbs. Sliced pimientos
2 tbs. finely chopped pre-served ginger, 1/2 c. chicken broth
1 tsp. cornstarch
1/2 cup white wine
1 tbs. water

directions

Skin and bone chicken breasts; slice into pieces about 1x1x1/4 inch. Sprinkle chicken pieces with salt, pepper, and cornstarch; let stand a few minutes. Heat oil in skillet, add chicken, a small amount at a time. Stir-fry until chicken has turned white all the way through. Chicken will be done, as small pieces cook quickly. Remove, repeat until all chicken has been cooked and removed from skillet. Add onions to skillet, stir-fry one minute. Add snow peas, mushrooms, pimiento, ginger. Stir rapidly until peas are crisp-tender. Add broth and white wine; heat to boiling. Stir cornstarch and water together until smooth. Stir quickly into liquid.

Source: Whitney