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Moo Goo Gai Pan Recipe
|Boneless chicken breasts||3 , skinned, cut into 1-inch pieces (Whole)|
|Oil||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced pimientos||2 Ounce, drained (1 Jar)|
|Ground ginger||1 Teaspoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Frozen pea pods||14 Ounce (2 Packages, 6 To 7 Ounces Each)|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1716 Calories from Fat 599
% Daily Value*
Total Fat 68 g104.2%
Saturated Fat 10.3 g51.3%
Trans Fat 0.1 g
Cholesterol 299.3 mg
Sodium 1605.3 mg66.9%
Total Carbohydrates 127 g42.3%
Dietary Fiber 14 g56%
Sugars 19.1 g
Protein 145 g290.1%
Vitamin A 134.3% Vitamin C 484.1%
Calcium 29.6% Iron 99.3%
*Based on a 2000 Calorie diet
Sprinkle chicken with salt and pepper.
Heat Oil in large skillet or wok.
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.