Moo Goo Gai Pan

Brandi Kirkpatrick

By
@IdGirl25

This is from my Favorite Brand Names Recipe book and it was THE first recipe I ever cooked. I don't cook it often, but I really liked it.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 tablespoons cornstarch
2 tablespoons water
3 whole, boneless-skinless chicken breasts, cut into 1 inch pieces
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup oil
1/4 cup green onion, chopped
2 cups sliced fresh mushrooms
1 jar (2oz) sliced pimentos, drained
1 teaspoon ground ginger
1 can (14-1/2oz) chicken broth
2 packages (6-7oz) pea pods (fresh or frozen)
hot cooked rice
toasted almonds, optional

Directions Step-By-Step

1
Blend cornstarch and water in a small bowl until smooth. Set aside.
2
Sprinkle chicken pieces with salt and pepper. Heat oil in large skillet or wok. Add chicken. Stir-fry over medium-high heat until no longer pink. Remove chicken from skillet.
3
Add onion to skillet. Stir-fry for one minute. Add mushrooms, pimentos, and ginger. Cook, stirring constantly, 2-3 minutes, or until mushrooms are tender. Add chicken broth and pea pods. Heat to boiling.
4
Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken.
5
Serve with cooked rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian