Moo Goo Gai Pan

Course : Chinese
Serves: 4
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1 large whole chicken breast skinned
1 teaspoon instant chicken granules
1 can water chestnuts -- (8 oz) halved lengthwise -- and drained boned
1 cup fresh pea pods -- (snow peas)
3/4 cup water
1/2 cup fresh mushrooms
3 tablespoons soy sauce
4 medium green onions -- (4 to 6)
2 tablespoons dry sherry
1 tablespoons ginger root
4 teaspoons cornstarch
2 tablespoons cooking oil
1 tablespoon honey

Preparation / 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.

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