Moo Goo Gai Pan
AsianChickenIntermediate20 minBy Northstar
Ingredients
Servings
4
- 4 piece chicken breast halves, skinned, boned and sliced
- 0 salt and pepper to taste
- 4 clove garlic, minced
- 2 cup water
- 1 tbsp cornstarch
- 5 tbsp corn oil
- 8 oz fresh mushrooms, sliced
- 4 lb bok choy or Chinese cabbage, chopped
- 2 tbsp sugar
- 4 tbsp soy sauce
- 6 piece scallions, chopped
Instructions
- 1
In a bowl, toss chicken with salt, pepper, garlic and cornstarch mixture. Set aside.
- 2
Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
- 3
Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
- 4
Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
Tags
asian