Favourite Moo Goo Gai Pan
Moo Goo Gai Pan recipe
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
peanut oil
|
|
| 2 |
scallions, spring or green onions
sliced |
*
|
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 1 | pound |
chicken breasts
whole, boneless, sliced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
peanut oil
|
|
| 2 | each |
scallions, spring or green onions
sliced |
*
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 2 | each |
chicken breasts
whole, boneless, sliced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
salt
|
|
Directions
Heat 2 tablespoons oil in a large frying pan or wok.
When oil is very hot, stir-fry the onions and mushrooms for 3 min.
Remove to a bowl, and add 3 tablespoons more oil to pan.
Stir-fry chicken until no longer pink, about 5 min.
Return the mushrooms and onions to the skillet, and add soy sauce and salt to taste.
Remove to a plate and serve immediately.
