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.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Cornstarch2 Tablespoon
 Water2 Tablespoon
 3 whole boneless chicken breasts, skinned, cut into 1-inch pieces
 Salt1/2 Teaspoon
 Pepper1/8 Teaspoon
 Oil1/4 Cup (16 tbs)
 Green onion1/4 Cup (16 tbs), chopped
 Mushrooms2 Cup (16 tbs), sliced
 1 jar (2 ounces) sliced pimiento,drained
 Ground ginger1 Teaspoon
 Chicken broth1 Can (10oz)
 Pea package2 , 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.
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