Chinese Chicken in White Sauce

  • Prep Time
    30 minutes
  • Cook Time
    15 minutes
  • Serving
    4
  • View
    42

I am not calling this Moo Goo Gai Pan because there is no oyster sauce in this White Sauce.  But this sauce is really good in a thick, glistening Chinese restaurant kind of way.  And the dish is subject to endless variations:  I did not have bok choy but that would have been delicious with the other vegetables.  This is a very Americanized version of a Cantonese dish.  You need to do all your prep ahead of time and when you want to eat in 10 minutes, fire up the wok and start cooking!  Have your sauce thick and ready to use when you start the stry-fry.  Keep in mind you may not need to use all of the cornstarch slurry.  Use as much as you need to make the sauce as thick as you like.

By the way, my 25 year old Le Creuset wok is so well seasoned that it is practically non-stick and makes stir-frying a joy.

Ingredients

Stir Fry

Marinade for Chicken

White Sauce

    Directions

    Prep all of your vegetables and have the sauce ready before you start stir fying.

    Step 1

    Make the sauce: Set aside 1/4 cup of the stock and the cornstarch. Combine the rest of the ingredients in a small sauce pan and over medium heat, cook the sauce until it starts to thicken. Then whisk the cornstarch slurry into the reserved stock and stir that mixture into the sauce. Hold on low heat until you are ready to add it to the stir fry. (You may want to stir the slurry into the sauce just before you pour the sauce into the wok and you may not need to use all of it).

    Step 2

    Marinate the chicken in the cornstarch mixture for a least thirty minutes.

    Step 3

    Heat the wok over high heat. Swirl some oil in the wok, then add the chicken. Cook and stir until the chicken is about 60 per cent done. Remove the chicken to a platter and hold while you stir fry the veggies.

    Step 4

    Stir fry the veggies. Start with the largest ones or the ones that will take the longest to cook, adding the garlic and ginger last so that they do not burn.

    Step 5

    Return the chicken to the wok. Cook until the chicken is done.

    Step 6

    Add the white sauce to the wok, give it all a few good stirs and serve over white rice if desired.

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