Recipes From Comfort Food Kitchen
Moo Goo Gai Pan
A simple stir fry dish that is basically sliced chicken, mushrooms and other vegetables. Uses chicken broth instead of the traditional "Brown Sauce".
Serves 4
Ingredients:
3/4 lb boneless, skinless chicken breast, cut into 3/4 inch cubes
2 teaspoons ground ginger
2 tablespoons cornstarch, divided
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sesame seed oil
2 tablespoons peanut oil
1 cup sliced mushrooms
1 cup snow peas, halved
1 small red bell pepper, cut into thin strips
4 green onions, cut into 3/4 inch pieces
Directions:
1. In a medium bowl, toss chicken with ginger and 1 tablespoon cornstarch. Set aside.
2.
In a small bowl, combine the remaining 1 tablespoon of cornstarch, chicken broth, soy sauce and sesame oil. Set aside.
3.
In a wok or large skillet heat oil over medium high heat. Add chicken and cook stiring constantly 3 minutes or until chicken is no longer pink.
4.
Add mushrooms, snow peas, red pepper and green onions and stir fry 4 to 5 minutes or until red pepper is tender.
5.
Stir soy sauce mixture until well blended then pour into wok. Stirring constantly,bring to a boil and boil 1 minute. Serve immdiately.
Notes:
1. You can use use 1 tablespoon of minced fresh ginger if desired.
2.
Serve with hot rice.
