Moo Goo Gai Pan

Amy Herald

By
@Meave

I adore Chinese food, and when I cook it at home I know exactly what's in it and I can make it healthy! We always have a little pot of jasmine or oolong tea with it!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

2 Tbsp
peanut oil
8 oz
sliced fresh mushrooms
1 1/2 c
snow peas, strings removed
1 can(s)
(8 ounce) can sliced water chestnuts, drained
1 bunch
sliced green onion
salt and white pepper to taste
1 tsp
minced garlic
1 tsp
minced fresh ginger root
1 1/2 lb
boneless chicken breast meat - thinly sliced
2 Tbsp
dry sherry or white wine
1 tsp
white sugar
1
(14.5 ounce can) chicken broth
3 Tbsp
cornstarch
1/4 c
water

Directions Step-By-Step

1
Heat 2 tablespoon of peanut oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.
2
tir in the chicken and cook until the chicken is no longer pink, about 5 minutes.
3
Stir in the mushrooms, snow peas, water chestnuts and stir-fry 2 minutes, Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds.
4
Stir in sliced green onions. Serve over hot cooked rice.

About this Recipe