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Moo goo gai pan

Moo goo gai pan
,
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Ingredients/Components

  • sugar - 1/2 tsp
  • cornstarch - 1 Tbsp
  • soy sauce
  • stalks celery - 2 item
  • garlic clove, minced - 1 item
  • white wine - 1 Tbsp
  • chicken stock - 1 c
  • can bamboo shoots, drained - 1/2 item
  • frozen snow peas - 1 pkg
  • small can button mushrooms - 1 item
  • cornstarch, dissolved in 3 Tbsp
  • chicken breasts, deboned or boneless - 2 item

How to make moo goo gai pan:

Marinade:1 Tbsp. soy sauce1 Tbsp. cornstarch1 Tbsp. white wine Thickening Agent:1 Tbsp. cornstarch, dissolved in 3 Tbsp. water3 to 4 Tbsp. soy sauce Remove skin from chicken. Cut into bite size pieces. Marinate in the morning for dinner. Cut celery into thin pieces and put in bowl. Rinse snowpeas, drain and add to celery. Put bamboo shoots and mushrooms (drained) with mixture. Add garlic to vegetables.

Heat 3 tablespoons oil (medium heat) and stir-fry chicken 2 to 3 minutes. Remove. In the same pan add 2 tablespoons oil and stir-fry vegetables. Add chicken stock and sugar. Cover; simmer 5 minutes. Add thickening agent. Stir until thickens. Add chicken back to pan. Mix and serve over rice.

Recipe categories: Chicken, Main dish, Poultry.

Rating:
Moo goo gai pan
3
Average rating: 3 of 5, total votes: 4
Cook. Time: PT25M
Total Time: PT25M


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