Waaaay back, nearly a quarter of a century ago, we used to frequent a Chinese restaurant in Waterbury 2 or 3 nights a week. I forget the name of it, because we called it "Jack's", in honor of the proprietor. One of my favorite things there was Moo Goo Gai Pan, in no small part because the name is so much fun - almost as much fun as Kung Pao Chicken. Anyway, I was very excited when I found a recipe for Moo Goo Gai Pan in a cookbook I bought at the little library's book sale, but quite disappointed when I realized I didn't have most of the ingredients. I had, to be exact, the chicken and the garlic. (sigh) Some days go like that.
Well, yesterday was another scorcher, so I decided not to turn on the oven, because I haven't turned on the central air yet. It's a rule. Furnace off May 1, central air on no sooner than May 2. The obvious thing to do was use my "entertaining" everyday pan, and go from there. So I came up with this....
UNNAMED CHINESE INSPIRED CHICKEN (name suggestions welcome)
3 pounds boneless skinless chicken
2 tbsp oil
1 pound french cut green beans
1 can water chestnuts
1 very large carrot, diced
1 tbsp minced garlic
1 tsp ginger
1 tsp chicken bouillon powder
fresh ground pepper
1/2 cup sherry
1/2 cup water whisked with 1 tbsp cornstarch
Pour the oil in the pan, and heat it. Cut the chicken into 1/2" strips, and add to the pan, with the garlic. Brown on both sides, then lower the heat a bit, cover and cook for about 10 minutes. Add all of the vegetables, sprinkle with the ginger, bouillon powder and pepper, and stir. Add the sherry and cornstarch mix, stir well, cover and cook for 6 to 7 minutes. Serve over a bed of rice, or, as I did, a rice pilaf mix. My dearly beloved thought this was great. My youngest fussbudget told me he hates chicken because it's "blubby". Thor got no leftovers, except about 4 bites of rice I left for him, so I guess that tells you something.