Moo Goo Gai Pan
Ready In: 35 mins
Serves: 4-6
Ingredients
- 1 whole chicken breast, skinned and boned (or 2 halves)
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon dry sherry
- 1⁄4 teaspoon white pepper
- 2 tablespoons cooking oil
- 1⁄4 lb fresh mushrooms, trimmed and sliced
- 1 (8 1/2ounce) can bamboo shoots, drained
- 1 (6 ounce) package frozen pea pods, partially thawed
- 1 tablespoon diced pimento
- 1⁄4 cup diced green pepper
- 1 garlic clove, minced
- 1 cup chicken broth
Directions
- Slice chicken into thinnest possible slices. (This is easier if meat is partially frozen.) In a small mixing bowl, combine 1 tsp cornstarch, 1 tsp soy sauce, sherry, and white pepper. Add chicken and blend to coat the slices well.
- In a wok or large skillet, heat oil over medium high heat; add chicken. Cook, stirring to separate slices, until meat turns white. Remove meat and keep warm.
- To oil in skillet, add mushrooms, bamboo shoots, pea pods, pimento, green pepper, and garlic. Stir fry about 3 minutes. Add chicken broth; bring to boil. Blend remaining cornstarch and soy sauce and stir into skillet mixture. When thickened, add chicken and heat thoroughly. Serve over chow mein noodles or hot cooked rice.
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