Moo Goo Gai Pan Recipe

Moo Goo Gai Pan Recipe
Heavenly Moo Goo Gai Pan formula that possesses a flavor like it came straight from the eatery.
It is loaded up with chicken, snow peas, broccoli and mushrooms and is canvassed in a flavorful Asian sauce.

Course Main Course

Food Chinese

Planning Time 5 minutes

Cook Time 45 minutes

All out Time 50 minutes

Servings 6

Calories 154 kcal


1 tbsp vegetable oil

1 glass crisp mushrooms cut

2 glasses slashed broccoli florets

1 glass snow peas

1 8 oz. can cut water chestnuts depleted

1 15 oz would whole be able to straw mushrooms depleted

1 tbsp vegetable oil

2 tsp minced garlic

1 lb skinless, boneless chicken bosom cut into strips

1 tbsp cornstarch

1 tbsp sugar

2 tbsp soy sauce

1 tbsp rice vinegar

1/4 container chicken soup

1 tsp garlic salt


1-Heat 1 tablespoon of vegetable oil in a wok or substantial skillet over high warmth until it starts to smoke. Mix in the crisp mushrooms, broccoli, water chestnuts, snow peas, and straw mushrooms.

2-Cook and blend veggies for around 5 minutes. Expel veggies from the wok, and put aside.
Wipe off the wok/skillet.

3-Heat the rest of the tablespoon of vegetable in the wok until it starts to smoke. Blend in the garlic, and cook for a couple of moments until it turns brilliant darker. Include the chicken, and cook for around 5 minutes or until there is no pink in the focal point of the chicken.

4-In a little bowl, blend together cornstarch, sugar, soy sauce, rice vinegar and chicken juices. Pour over the chicken, and heat to the point of boiling, blending continually. Bubble for around 30 seconds until the sauce thickens and is never again shady.

5-Return the vegetables to the wok/skillet, and hurl with the sauce until all covered. Serve promptly and ENJOY!