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.
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 2 tablespoons cornstarch
- 1 tablespoon dry sherry
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3⁄4 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
- 3 tablespoons soy sauce
- 3 teaspoons dark sesame oil
- 1 cup snow peas, halved
- 1 small red bell pepper, cut in thin strips
- 4 green onions, cut into 3/4 inch pieces
- 5 water chestnuts, thinly sliced
- sliced almonds, sauteed in butter (optional)
Directions See How It's Made
- In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
- In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
- In a saute pan, saute almonds in butter, set aside.
- In a wok or large skillet heat oil over med-high heat.
- Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
- 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.
- Stir soy mixture until blended then pour into wok, stirring constantly.
- Bring to a boil and boil 1 minute.
- Add almonds. Serve with rice.