moo goo gai pan
(1)
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.
(1)
yield
6 -8
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For moo goo gai pan
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2 tablespoons cornstarch
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2 tablespoons water
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3 whole, boneless-skinless chicken breasts, cut into 1 inch pieces
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup oil
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1/4 cup green onion, chopped
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2 cups sliced fresh mushrooms
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1 jar (2oz) sliced pimentos, drained
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1 teaspoon ground ginger
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1 can (14-1/2oz) chicken broth
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2 packages (6-7oz) pea pods (fresh or frozen)
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hot cooked rice
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toasted almonds, optional
How To Make moo goo gai pan
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1Blend cornstarch and water in a small bowl until smooth. Set aside.
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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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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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4Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken.
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5Serve with cooked rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.
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