Moo goo gai pan

Moo goo gai pan



  • whole chicken breast, skinned and boned - 1 item
  • cornstarch - 2 Tbsp
  • soy sauce - 2 Tbsp
  • dry sherry - 1 tsp
  • white pepper - 1/4 tsp
  • vegetable oil - 2 Tbsp
  • fresh mushrooms, trimmed and sliced - 1/4 lb
  • can bamboo shoots, drained - 1 1/2
  • pkg - 1 oz
  • diced pimento - 1 Tbsp
  • diced green pepper - 1/4 c
  • garlic clove, minced - 1 item
  • chicken broth - 1 c
  • chow mein noodles or hot cooked rice - 1 item

How to make moo goo gai pan:

Slice chicken into thinnest possible slices. (This is easier if meat is partially frozen.) In a small mixing bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce, sherry and white pepper. Add chicken and blend to coat slices well.

In a wok or large skillet, heat oil over medium-high heat. Add chicken and cook, stirring to separate slices, until meat loses its pink color. Remove meat and keep warm. To the oil in the skillet, add mushrooms, bamboo shoots, pea pods, pimento, green pepper and garlic. Stir-fry 3 minutes. Add chicken broth. Bring to a boil. Blend remaining cornstarch and soy sauce; stir into skillet mixture. When thickened, add chicken and heat thoroughly. Serve over chow mein noodles or hot rice.

Recipe categories: Chicken, Main dish, Poultry.

Moo goo gai pan
Average rating: 3.7 of 5, total votes: 7
Cook. Time: PT25M
Total Time: PT25M

Cause of complaint:

Related ingredients:
salt, brown sugar, eggs, beaten, onion soup mix, parsley flakes, can chicken broth, clove garlic, tabasco sauce, envelope onion soup mix, bottle catalina french dressing
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