moo goo gai pan
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6-8 serving(s)
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
How To Make moo goo gai pan
-
Step 1Blend cornstarch and water in a small bowl until smooth. Set aside.
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Step 2Sprinkle 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.
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Step 3Add 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.
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Step 4Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken.
-
Step 5Serve with cooked rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.
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