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Moo Goo Gai Pan

American.foodie's picture
Moo goo gai pan is a Cantonese sauteed chicken recipe. This recipe of moo goo gai pan is made with vegetables and mushrooms along with chicken. Flavored with ginger and cooked in chicken broth for flavor, the moo goo gai pan is mild to taste, like most cantonese dishes but totally full of flavor.
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Boneless chicken breasts 3 , skinned, cut into 1-inch pieces (Whole)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Oil 1⁄4 Cup (4 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Sliced pimientos 2 Ounce, drained (1 Jar)
  Ground ginger 1 Teaspoon
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Frozen pea pods 14 Ounce (2 Packages, 6 To 7 Ounces Each)
  Hot cooked rice 1 Cup (16 tbs)

Blend cornstarch and water in small bowl until smooth.
Set aside.
Sprinkle chicken 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.
Add onion to skillet.
Stir-fry over medium-high heat 1 minute.
Stir in mushrooms, pimiento and ginger.
Cook, stirring constantly, 2 to 3 minutes, or until mushrooms are tender.
Add chicken broth and pea pods.
Heat to boiling, stirring to break apart pea pods.
Add cornstarch mixture.
Heat to boiling, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir in chicken.

Recipe Summary

Side Dish

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Moo Goo Gai Pan Recipe