Moo Goo Gai Pan - Chinese Food Recipe

Ingredients

Chicken & Marinade

• 4-6 oz - Chicken Breast (sliced thinly
• 1/8 tsp - Granulated Garlic
• 1/4 tsp - Salt
• 1/4 tsp - White Pepper
• 1 tsp - Shaoxing Chinese Wine (or water)
• 2 tsp - Corn Starch
• 1 tsp - Oil

Vegetables and Sauce

• 1/2 Cup - Low Sodium Chicken Broth
• 2 leaves - Napa Cabbage (white and green separated)
• 1 Large - Carrot (sliced thin)
• 1/2 tsp - Garlic (Minced)
• 3 - Green Onions (chopped)
• 4 oz - Mushrooms (sliced)
• 6-8 - Snow Peas
• 1/4 tsp - White Pepper
• 2 tsp - Soy Sauce
• 1/4 tsp - salt
• 1/4 Cup - Bamboo Shoots
• 1/4 Cup - Water Chestnuts
• 1 tsp - Sesame Oil
• 2 tsp water + 2 tsp corn starch for slurry 
• 2 TBS - Oil for stir frying

Directions

• Combine all of the chicken and marinade ingredients together and let marinade 10 minutes
• Add oil to wok or pan over medium high heat and stir fry chicken for 2 minutes and remove.
• Add bottoms of Napa, green onion and carrots, stir fry 30 seconds.
• Add mushrooms, snow peas, white pepper, soy sauce, salt and stir fry 30 seconds.
• Add bamboo shoots, water chestnuts, chicken broth, chicken, Napa greens, sesame oil and bring to a boil.
• Mix in corn starch slurry, remove from heat
• Serve over steamed rice

Enjoy!