Moo Goo Gai Pan II

Name: Moo Goo Gai Pan II
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 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)

(4)

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.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction