Monday, June 13, 2016

Moo Goo Gai Pan

We used to eat moo goo gai pan in a little Chinese Restaurant in the Clear Lake area. It was so good.  They fried their chicken pieces. I don't think I ever tasted it that way since then. So I varied the recipe by coating the chicken with bread crumbs and frying it first. This is not necessary if you want to just pan fry it.

Printable Version
2 chicken breasts - cut in bite size pieces
2 T canola oil
2 T sesame oil
1 cup mushrooms - sliced
1 small red bell pepper cut in strips
3 green onions - chopped
1/2 teaspoon ginger- minced
1/2 teaspoon garlic
2 cups snow peas - strings removed
1 1/2 cups chicken stock
2 T cornstarch
2 T soy sauce

Heat oils in skillet. Add chicken and cook fully. Remove chicken and reserve. Add mushrooms and peppers to pan. Cook 2 minutes. Add green onions and ginger. Cook 1 minute. Add snow peas and broth to pan. Bring to a boil.    Mix soy sauce and cornstarch together in a measuring cup and add to mixture. Return to a boil Return the cooked chicken. Serve over rice.

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