Authentic Moo Goo Gai Pan
Makes:
8 servings, 1/2 chicken breast each
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 4 chicken breast halves, skinned, boned and sliced
- Salt and pepper
- 4 cloves garlic, minced
- 2 cups water
- 1 Tbsp. cornstarch
- 5 Tbsp. corn oil, divided
- 8 oz. fresh mushrooms, sliced
- 4 lb. bok choy or Chinese white cabbage, chopped
- 2 Tbsp. sugar
- 4 Tbsp. soy sauce
- 6 scallions, chopped
make it
In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 3 Tbsp. of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes or until the chicken is thoroughly cooked. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
Notes
