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
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.