Moo Goo Gai Pan IIi
- Reviews 2
Ready In: 50 mins
Serves: 4-6
Ingredients
White Sauce
- 6 tablespoons chicken stock
- 2 tablespoons dry sherry
- 2 tablespoons cornstarch
- 1⁄2 teaspoon sugar
- 2 tablespoons oil
- 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips
- 6 green onions, thickly sliced, mostly whites, some green
- 2 tablespoons garlic, minced
- 2 tablespoons oil
- 1 cup broccoli, sliced
- 1 cup zucchini, sliced
- 1 cup bok choy, sliced
- 1 cup snow peas
- 1⁄2 cup mushroom, sliced
- 1⁄2 cup water chestnut
- 1⁄2 teaspoon red chili pepper flakes (but good) (optional)
Directions
- Combine the sauce ingredients.
- Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
- Add green onions and garlic; cook 1/2 minutes.
- Remove and set aside.
- Scrap wok clean and reheat; add 2 tablespoons oil.
- Swirl; add vegetables and stir fry 2 minutes.
- Add 2 tablespoons water, cover and steam 2 minutes.
- Push the vegetables to the sides of the wok.
- Stir sauce and pour into the center of the wok.
- Stir sauce until it's thick and bubbly.
- Return the chicken and mix with the vegetables and sauce.
- Stir a bit until hot. Serve with rice.
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