QUICK FIX: Moo goo gai pan is tasty, quick, easy dish

TNS
Moo goo gai pan is a chicken stir-fry that's thickened with cornstarch, and then paired with a bed of crunchy vegetables.
TNS Moo goo gai pan is a chicken stir-fry that's thickened with cornstarch, and then paired with a bed of crunchy vegetables.

The Chinese New Year got me thinking about enjoying some Chinese food.

Moo goo gai pan is a Cantonese staple of chicken and mushrooms over rice or noodles. Moo goo gai pan is an English transliteration of "moh gu gai pin," which literally means plate of chicken and mushrooms. It's a chicken stir-fry that's thickened with cornstarch, and then paired with a bed of crunchy vegetables.

Here's a tasty, quick and easy version.

Helpful hints

Any crunchy vegetables you have on hand can be used. Follow the recipe for amounts needed.

Angel hair pasta or any thin pasta can be used instead of Chinese noodles.

4 garlic cloves can be used instead of minced garlic.

Moo goo gai pan

¾ pound boneless, skinless chicken breast

5 teaspoons cornstarch, divided use

1 egg white

¼ pound Chinese noodles

3 teaspoons canola oil, divided use

1½-cups sliced button mushrooms, cutting an large ones in half

1¾-cups fresh snow peas, washed

½ cup sliced red bell pepper

½ cup sliced water chestnuts

2 teaspoons minced garlic

½ cup water

1 tablespoon reduced sodium soy sauce

2 teaspoons brown sugar

2 sliced scallions

Assemble all ingredients. Place a large pot ¾ filled with water on to boil for the noodles. While water comes to a boil, cut chicken into strips about 2 inches long and ½- to ¾-inch wide. Add 3 teaspoons cornstarch to a plate. Add the egg white to a small bowl.

Coat the chicken with cornstarch and then add to the egg white and toss well. Set it aside.

Add the noodles to the boiling water and cook three minutes. Drain into a colander and run a little hot water over them. Divide the noodles between two dinner plates and set aside.

Heat 2 teaspoons canola oil in a wok or large skillet and add mushrooms, snow peas, red bell pepper, water chestnuts and garlic. Cook stirring until the vegetables are crisp and tender, about three to four minutes. Remove them to a plate. Heat the remaining 1 teaspoon oil in the same wok and add the chicken. Cook two to three minutes.

Return all the vegetables to the wok. Mix the remaining 2 teaspoons cornstarch with the water, soy sauce and sugar and add to the skillet. Cook until sauce thickens, about two minutes. Serve over the noodles and sprinkle scallions on top.

Yields two servings.

Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."