Moo Goo Gai Pan

By Golfwidow7

Ready in only 20 minutes, this slightly sour and savory moo goo gai pan beats any Chinese take out and takes less time than it would take to be delivered. Serve over rice and enjoy!

Ingredients

• MARINADE:
• 1 tablespoon peanut or canola oil
• 1/2 pound chicken breast, boneless, skinless, sliced into thin bite size piece
• 2 garlic cloves, finely chopped
• 1 1/2 cup button mushrooms, sliced in half
• 1 1/2 cup snow peas
• 1/2 cup canned bamboo shoots
• 1/4 cup canned water chestnuts
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Ground white pepper
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch
• SAUCE:
• 1/2 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil

Details

Servings 2
Preparation time 7mins
Cooking time 20mins
Adapted from pickledplum.com

Preparation

Step 1

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 minutes.

In a pan over medium high heat, add peanut oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with ground white pepper and serve immediately.