Recipe

Moo Goo Gai Pan Recipe

	Californiacook / All my dishes 5 months ago Growing up in New York, this chicken & mushroom dish was (& still is) one of my favorites on the menu at Chinese restaurants. Here is my adaptation. Prep:10m Cook:20m Servings:4	Californiac
	chineseamerican chicken vegtables stirfry mushrooms

Does this look good? Yeah! / Nope

Fans

donman

goblue434

quaziefly

dooley

karlyn255

shibattou

Ingredients

12 ounces boneless, skinless chicken breast halves

1/2 cup chicken broth

2 tablespoons soy sauce

2 tablespoons rice wine or dry white wine

4 teaspoons cornstarch

1/2 teaspoon sugar

Cooking oil

2 cloves garlic, minced

3 cups mushrooms, sliced

2 cups fresh pea pods

1/2 of an 8-ounce can sliced water chestnuts, drained - optional

Directions

Thinly slice chicken in strips. For sauce, in a small bowl stir together chicken broth, soy sauce, rice wine or white wine, cornstarch, and sugar. Set aside.

Add oil to a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and pea pods; stir-fry about 1 minute more or until pea pods are crisp-tender. Remove vegetables from the wok.

Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened.

Return cooked vegetables to the wok. Add water chestnuts and pea pods. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve over hot cooked rice.

Recent Gawkers