Moo Goo Gai Pan

By AzWench

Better than takeout moo goo gai pan recipe that's savory and a little sour. Ready in less than 25 minutes!

Ingredients

• For the marinade:
• 1 tbsp peanut or canola oil
• 1/2 pound boneless, skinless chicken breast, 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 tbsp cornstarch mixed with 2 tbsp water
• ground white pepper
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp cornstarch
• For the sauce:
• 1/2 cup chicken stock
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tsp sesame oil

Details

Adapted from pickledplum.com

Preparation

Step 1

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

2. 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.

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

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

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

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