Moo Goo Gai Pan, sorta

Moo Goo actually means 'mushrooms,' and that's one ingredient I didn't have on hand. So this is a variation of Moo Goo Gai Pan (Gai meaning 'chicken' and Pan meaning 'sliced.') I suppose it would more accurately be named, 'Pea Pod Gai Pan.' Good. Now we've got that taken care of.

I'm starting with this nice picking of Oregon Sugar Pod II peas from my garden (I'll use some in this recipe, keep some in the refrigerator to use later in the week, and freeze the others.)

Aren't they gorgeous! I just love the look, the taste, and the CRUNCH of sugar pod peas!

FOR THIS RECIPE  YOU'LL NEED:

3 large boneless, skinless chicken breasts, diced or cubed.
1 clove garlic, minced

1 onion, sliced
2 large red peppers, sliced into strips
1 c. diced celery
2 c. fresh sugar pod peas

1/2 c. Kitchen Basics beef or chicken stock
2 T. white wine
1 T. cornstarch
1 t. honey

Basmati rice, cooked

Stirfry chicken and garlic in olive oil until golden brown.
Remove from skillet. Stirfry veggies except for pea pods, until slightly translucent. Add peapods, Stirfrying until they are tender-crisp.

Remove from heat.

In a small bowl, mix the following:
1/2 c. Kitchen basics beef broth
2 T. white wine
1 T. cornstarch
1 t. honey

Add chicken and garlic back into skillet. Pour sauce over top and stir in on low heat. When it is a nice, clear glaze, it is ready to serve. 

Sprinkle roasted cashews on top and serve on Basmati rice.



This post is linked to Tasty Tuesday Parade of Foods
and Tuesday Tag-Along
and Tuesdays at the Table
and Tempt My Tummy Tuesday
and Tip Me Tuesday