Moo Goo Gai Pan Recipe
Moo goo gai pan is a Cantonese sauteed chicken recipe. This recipe of moo goo gai pan is made with vegetables and mushrooms along with chicken. Flavored with ginger and cooked in chicken broth for flavor, the moo goo gai pan is mild to taste, like most cantonese dishes but totally full of flavor.
Ingredients
| Cornstarch | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| 3 whole boneless chicken breasts, skinned, cut into 1-inch pieces | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Oil | 1/4 Cup (16 tbs) | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| 1 jar (2 ounces) sliced pimiento,drained | ||
| Ground ginger | 1 Teaspoon | |
| Chicken broth | 1 Can (10oz) | |
| Pea package | 2 , frozen | |
| Hot cooked rice | ||
Directions
Blend cornstarch and water in small bowl until smooth.
Set aside.
Sprinkle chicken with salt and pepper.
Heat Oil in large skillet or wok.
Add chicken.
Stir-fry over medium-high heat until no longer pink.
Remove chicken from skillet.
Add onion to skillet.
Stir-fry over medium-high heat 1 minute.
Stir in mushrooms, pimiento and ginger.
Cook, stirring constantly, 2 to 3 minutes, or until mushrooms are tender.
Add chicken broth and pea pods.
Heat to boiling, stirring to break apart pea pods.
Add cornstarch mixture.
Heat to boiling, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir in chicken.
Set aside.
Sprinkle chicken with salt and pepper.
Heat Oil in large skillet or wok.
Add chicken.
Stir-fry over medium-high heat until no longer pink.
Remove chicken from skillet.
Add onion to skillet.
Stir-fry over medium-high heat 1 minute.
Stir in mushrooms, pimiento and ginger.
Cook, stirring constantly, 2 to 3 minutes, or until mushrooms are tender.
Add chicken broth and pea pods.
Heat to boiling, stirring to break apart pea pods.
Add cornstarch mixture.
Heat to boiling, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir in chicken.
Chef
