1/1 Photo of Moo Goo Gai Pan I
HEP MEP's Note:
Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)
My Private Note
Units: US | Metric
- 1 lb boneless skinless chicken breast, and cut into 1 inch pieces
- 2 tablespoons cornstarch
- 1 egg white
- 1 tablespoon dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup chicken stock
- 2 tablespoons vegetable oil
- 3 slices gingerroot, thin, minced
- 1 garlic clove, minced
- 1/2 lb mushroom, cleaned, stems removed, and sliced
- 5 water chestnuts, thinly sliced
- sliced almonds, sauteed in (optional)
- butter (optional)
- 1In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
- 2Marinate for 15 minutes.
- 3Combine the stock and the remaining 1 tablespoon of cornstarch.
- 4Set aside.
- 5Heat the oil in a wok over medium-high heat until very hot but not smoking.
- 6Add the ginger and garlic and stir-fry for 1 minute.
- 7Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
- 8Add the mushrooms and stir-fry for 1 minute more.
- 9Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
- 10Add in the water chestnuts and heat through.
- 11Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.
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Nutritional Facts for Moo Goo Gai Pan I
Serving Size: 1 (455 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 506.8
- Calories from Fat 156
- Total Fat 17.3 g
- Saturated Fat 2.7 g
- Cholesterol 132.8 mg
- Sodium 534.9 mg
- Total Carbohydrate 20.2 g
- Dietary Fiber 2.0 g
- Sugars 4.0 g
- Protein 59.2 g