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Chicken With Mushrooms (Moo Goo Gai Pan)

Gadget.Cook's picture
Ingredients
  Chicken breast halves 4 , boned skinned and cut into 0.5 inch cubes
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Scallions 2 , cut into 0.5 inch slices
  Celery 1⁄2 Cup (8 tbs), cut into 0.5 inch cubes
  Vegetable oil 1 Tablespoon
  Snow pea pods 12 , strings removed
  Mushrooms 1⁄4 Pound, sliced into t shapes
  Water chestnuts 6 , sliced
  Chicken broth 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon, dissolved in 2 tablespoons cold water
  Cold water 2 Tablespoon (For Cornstarch)
  Salt 1⁄2 Teaspoon
Directions

Combine the chicken with the wine and 1/2 teaspoon salt.
Set aside.
Stirfry the scal lions and celery in oil for 1 minute.
Push aside.
Stirfry the snow pea pods 2 minutes.
Push aside.
Stirfry mushrooms and waterchestnuts 1 to 2 minutes.
Push aside.
Add the chicken and wine and stirfry 2 to 3 minutes, until chicken is done.
Combine the chicken and vegetables in the wok.
Stir together the broth, cornstarch mixture, and another 1/2 teaspoon salt.
Add slowly to the chicken and vegetables in the wok and heat until thickened and clear.
Serve over rice and sprinkle with almonds, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Servings: 
4

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