Moo Goo Gai Pan

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READY IN: 30mins
Recipe by Timothy H.

Authentic Chinese!

Ingredients Nutrition

Directions

  1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
  2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
  3. Remove from wok.
  4. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
  5. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

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