Best Moo Goo Gai Pan
Best Moo Goo Gai Pan recipe
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
skinned, halved lengthwise, and boned |
|
| ¾ | cup |
water
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 4 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
chicken bouillon, powdered
|
|
| 1 | can |
water chestnuts
drained |
*
|
| 1 | cup |
snow pea pods
fresh |
|
| ½ | cup |
mushrooms
fresh |
*
|
| 6 |
scallions, spring or green onions
about 1 bunch |
*
|
|
| 1 | inch |
ginger root
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
chicken breasts
skinned, halved lengthwise, and boned |
|
| 177 | ml |
water
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 2E+1 | ml |
cornstarch
|
|
| 15 | ml |
honey
|
|
| 5 | ml |
chicken bouillon, powdered
|
|
| 1 | can |
water chestnuts
drained |
*
|
| 237 | ml |
snow pea pods
fresh |
|
| 118 | ml |
mushrooms
fresh |
*
|
| 6 |
scallions, spring or green onions
about 1 bunch |
*
|
|
| 1 | x |
ginger root
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Partially freeze chicken; thinly slice into bite-sized strips.
In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
Slice the drained water chestnuts; set aside.
Halve the pea pods crosswise; set aside.
Slice the mushrooms and the green onion; set aside.
Grate 2 teaspoon gingerroot; set aside.
Heat the oil in wok over high heat.
Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken.
Add more oil, if necessary.
Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
Return chicken to wok. Stir the bouillon mixture and stir into chicken.
Cook and stir until thickened and bubbly.
Cover and cook 2 minutes more or until heated through.
