moo goo gai pan
(2 ratings)
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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.
(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For moo goo gai pan
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1 lgskinless boneless chicken breast
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1 tspinstant chicken granules
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1 8-oz canwater chestnuts, drained, halved lengthwise
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1 cfresh pea pods (snow peas)
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3/4 cwater
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1/2 cfresh mushrooms
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3 Tbspsoy sauce
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4green onions
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2 Tbspdry sherry
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ginger root
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4 tspcornstarch
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2 Tbspcooking oil
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1 Tbsphoney
How To Make moo goo gai pan
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1Partially freeze chicken; thinly slice into bite-sized strips.
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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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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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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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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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