Moo Goo Gai Pan II

READY IN: 35mins
Recipe by Johnney

A Chinese Restaurant favorite of mine, Moo Goo Gai Pan, which takes its name from a province in northern China. Moo Goo means Mongolia. Gai and Pan refer to rice and chicken.

Top Review by judi.spence

I added extra bamboo shoots, a tsp of hoison sauce and use canned oriental vegetables. I also found the sauce a little bland thats why the hoison sauce. I also use wok oil not vegetable oil. This dish takes at least 30 minutes to prepare as it is time consuming to slice and dice but well worth it.

Ingredients Nutrition

Directions

  1. In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
  2. In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
  3. In a saute pan, saute almonds in butter, set aside.
  4. In a wok or large skillet heat oil over med-high heat.
  5. Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
  6. Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
  7. Stir soy mixture until blended then pour into wok, stirring constantly.
  8. Bring to a boil and boil 1 minute.
  9. Add almonds. Serve with rice.

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