moo goo gai pan
(1 rating)
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 rating)
yield
6 -8
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For moo goo gai pan
-
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
-
1Blend cornstarch and water in a small bowl until smooth. Set aside.
-
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.
-
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.
-
4Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken.
-
5Serve with cooked rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT