moo goo gai pan
(2 RATINGS)
We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.
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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 large skinless boneless chicken breast
- 1 teaspoon instant chicken granules
- 1 8-oz cans water chestnuts, drained, halved lengthwise
- 1 cup fresh pea pods (snow peas)
- 3/4 cup water
- 1/2 cup fresh mushrooms
- 3 tablespoons soy sauce
- 4 - green onions
- 2 tablespoons dry sherry
- - ginger root
- 4 teaspoons cornstarch
- 2 tablespoons cooking oil
- 1 tablespoon honey
How To Make moo goo gai pan
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Step 1Partially freeze chicken; thinly slice into bite-sized strips.
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Step 2In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
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Step 3Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoons ginger root; set aside.
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Step 4Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken.
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Step 5Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through.
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