FBD

China − Moo Goo Gai Pan

ChineseChickenIntermediate2 minBy Northstar

Ingredients

Servings
4
  • 4 each chicken breast halves, skinned, boned and sliced
  • 4 clove garlic, minced
  • 2 cup water
  • 1 tbsp cornstarch
  • 5 tbsp corn oil
  • 8 each oounces fresh mushrooms, sliced
  • 4 lb bok choy or Chinese white cabbage, chopped
  • 2 tbsp sugar
  • 4 tbsp soy sauce
  • 6 each scallions, chopped
  • 1 each . In a bowl, toss chicken with the salt and pepper, garlic and

Instructions

  1. 1

    cornstarch mixture.

  2. 2

    Set aside. 2.

  3. 3

    Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes.

  4. 4

    Cover and cook for 5 minutes.

  5. 5

    Remove from wok. 3.

  6. 6

    Heat remaining corn oil in wok.

  7. 7

    Stir-fry chicken for 2 minutes over high heat.

  8. 8

    Add soy sauce and mix well.

  9. 9

    Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. 4.

  10. 10

    Mix in the cooked vegetables and scallions.

  11. 11

    Stir fry together for about 1 minute.

  12. 12

    Serve hot with rice.

Tags

greekinternational-recipes