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Moo Goo Gai Pan

Date Added: Nov 26, 2010 Asian Entrees
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Prep Time

5 mins

Cook Time

15 mins

Ready In

20 mins

Serving

3

*to adjust serving size click on "serving box".

Description

Stir-fried chicken, peppers and mushrooms tossed in an Asian ginger sauce. Delicious served over white rice or by itself. Add any vegetables you like with this dish. Snow peas and water chestnuts are a delicious addition.


Ingredients

  • 1  Each 8 oz. Chicken Breast, very thinly sliced
  • 1
  • ½  Tea Spoon(s) Kosher Salt
  • 2
  • ¼  Tea Spoon(s) White Pepper
  • 3
  • 1  Each Egg White
  • 4
  • 2  Tea Spoon(s) Cornstarch
  • 5
  • 3  Table Spoon(s) Vegetable Oil
  • 6
  • 4  Each Fresh Ginger Slices
  • 7
  • 2  Each Garlic Cloves, sliced
  • 8
  • 1  Cup(s) Button Mushrooms, sliced
  • 9
  • 1  Cup(s) Shiitake Mushrooms, sliced
  • 10
  • 1/4  Cup(s) Water
  • 11
  • 1  Cup(s) Green Peppers, sliced
  • 12
  • 1  Cup(s) Red Peppers, sliced
  • 13
  •  As Needed Sauce
  • 14

Directions

    1. Toss together chicken, salt, white pepper, egg white and corn starch to coat
    2. Heat a wok on high
    3. Add 2 tablespoons of vegetable oil to wok
    4. Once oil is hot, add chicken and stir fry until outside of chicken is white but inside is still pink
    5. Remove chicken from wok and set aside
    6. Scrape up brown bits from wok and discard
    7. Add 1 tablespoon of vegetable oil to wok and heat on high
    8. Add ginger, garlic and mushrooms
    9. Lower heat, cover wok and let steam for about 10 minutes
    10. Add chicken back to wok then add peppers
    11. Stir to combine, stir fry for 2 minutes
    12. Pour sauce over chicken and stir to combine
    13. Make sure chicken is cooked through
    14. Serve and enjoy!

    Sauce

    Ingredients

  • 1/4 Cup(s) Chinese Cooking Wine
  • 1 Table Spoon(s) Soy Sauce
  • 2 Table Spoon(s) Oyster Sauce
  • 1 Table Spoon(s) Corn Starch
  • 1/4 Cup(s) Water
  • Directions

    1. Stir ingredients together until corn starch is completely dissolved

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