Moo Goo Gai Pan Recipe
Tagged in Diabetic Foods
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Directions
Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.
Ingredients
- 1 pound skinless
- boneless chicken breast halves
- sliced
- 2 tablespoons cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1/4 teaspoon white pepper
- 1 pound button mushrooms
- 1 1/4 cup chicken broth
- 1 cup peanut oil
- 1/3 cup thinly sliced bamboo shoots
- 3/4 cup thinly sliced Chinese cabbage
- 1/2 teaspoon sugar
- 2 tablespoons water
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