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Monday, August 15, 2016

Moo Goo Gai Pan - Chinese Food Recipe

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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!

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