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Ingredients
| chicken breasts: 4 breasts (halved//sliced) |
| salt |
| black pepper |
| garlic: 4 cloves (minced) |
| water: 2 tsp |
| cornstarch: 1 tsp |
| corn oil: 5 tsp |
| white mushrooms: 8 oz (sliced) |
| bok choy: 4 lbs (chopped) |
| granulated sugar: 2 tsp |
| soy sauce: 4 tsp |
| green onions - spring or scallion: 6 whole onions (chopped) |
Moo Goo Gai Pan
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- In a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture.
- Set aside.
- Heat 3 Tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar.
- Stir fry for 2 minutes, then cover and cook for 5 minutes.
- Remove from the wok.
- Heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat.
- Add the soy sauce, sugar and mix well.
- Cover and cook for about 6 minutes.
- Add the cooked vegetables and the scallions.
- Toss everything together.
- Serve hot with steamed rice.