Name: Moo goo gai pan recipe
Total time: 30 min
Ingredients: 3 boneless skinless chicken breasts (cut into small chunks); 1/3 cup oil (for cooking); 3 slices fresh ginger; 2 garlic cloves (minced); 1 ½ cups chicken broth; 2 tablespoons cornstarch; 1/2lb sliced mushrooms; ¼ lb snow peas (in the pods); 1 (8 oz) can water chestnuts (drained); 1 (8 oz) can bamboo shoots (drained); ¼ cup carrots (thinly sliced); 4 green onions (sliced); ½ cup broccoli florets; soy sauce (to serve)

Description

This homemade moo goo gai pan brings together tender chicken, crisp vegetables, and a light, savory sauce in a quick stovetop stir-fry.

Ingredients

Units Scale

3 boneless skinless chicken breasts (cut into small chunks)
1/3 cup oil (for cooking)
3 slices fresh ginger
2 garlic cloves (minced)
1 1/2 cups chicken broth
2 tablespoons cornstarch
1/2lb sliced mushrooms
1/4 lb snow peas (in the pods)
1 (8 oz) can water chestnuts (drained)
1 (8 oz) can bamboo shoots (drained)
1/4 cup carrots (thinly sliced)
4 green onions (sliced)
1/2 cup broccoli florets
soy sauce (to serve)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in the work. Add garlic and ginger and stir fry 30 seconds. Add chicken and stir fry for 4 minutes.
In a bowl combine chicken broth and cornstarch. Pour the mixture into the wok over the chicken.
Add all the vegetables.
Cover and simmer for 15 minutes. Serve with white rice and soy sauce.

Nutrition

Serving Size:
Calories: 418
Sugar: 8 g
Sodium: 495.9 mg
Fat: 20.7 g
Carbohydrates: 45.9 g
Protein: 17.3 g
Cholesterol: 17.4 mg