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moo goo gai pan

(1 rating)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

I adore Chinese food, and when I cook it at home I know exactly what's in it and I can make it healthy! We always have a little pot of jasmine or oolong tea with it!

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 10 Min
method Stir-Fry

Ingredients For moo goo gai pan

  • 2 Tbsp
    peanut oil
  • 8 oz
    sliced fresh mushrooms
  • 1 1/2 c
    snow peas, strings removed
  • 1 can
    (8 ounce) can sliced water chestnuts, drained
  • 1 bunch
    sliced green onion
  • salt and white pepper to taste
  • 1 tsp
    minced garlic
  • 1 tsp
    minced fresh ginger root
  • 1 1/2 lb
    boneless chicken breast meat - thinly sliced
  • 2 Tbsp
    dry sherry or white wine
  • 1 tsp
    white sugar
  • 1
    (14.5 ounce can) chicken broth
  • 3 Tbsp
    cornstarch
  • 1/4 c
    water

How To Make moo goo gai pan

  • 1
    Heat 2 tablespoon of peanut oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.
  • 2
    tir in the chicken and cook until the chicken is no longer pink, about 5 minutes.
  • 3
    Stir in the mushrooms, snow peas, water chestnuts and stir-fry 2 minutes, Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds.
  • 4
    Stir in sliced green onions. Serve over hot cooked rice.
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