Moo Goo Gai Pan Recipe

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Moo Goo Gai Pan Ingredients

1 whole large chicken breast, skinned, , halved
1 lengthwise, and boned
3/4 cup water
3 tbsp soy sauce
2 tbsp dry sherry
4 tsp cornstarch
1 tbsp honey
1 tsp instant chicken granules
1 can (8 oz) water chestnuts, drained
1 cup fresh pea pods (snow peas)
1/2 cup fresh mushrooms
4 to 6 green onions
1 ginger root
2 tbsp cooking oil

A Recipe for
Moo Goo Gai Pan

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Eat little, sleep sound.
Iranian Proverb

This Moo Goo Gai Pan recipe is one of many in our Asian Category.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This Recipe for Moo Goo Gai Pan is one of thousands in the Recipes-to-go Asian Cookbook.

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Moo Goo Gai Pan Recipe
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This is a recipe for Moo Goo Gai Pan from the recipe cookbook of Recipes-to-go (Asian)

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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
The Anarchist Cookbook

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One cannot refuse to eat just because there is a chance of being choked.
Chinese Proverb

Moo Goo Gai Pan

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Moo Goo Gai Pan Directions

Qty Measurement Ingredient

Partially freeze chicken; thinly slice into bite-sized strips.

In small mixing bowl stir together the water, soy sauce, dry sherry,
cornstarch, honey, and instant chicken bouillon granules; mix well.
Slice the drained water chestnuts; set aside. Halve the pea pods
crosswise; set aside. Slice the mushrooms and the green onion; set
aside. Grate 2 teaspoon gingerroot; set aside.

Heat the oil in wok over high heat. Add the chicken to wok and
stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary.
Stir-fry water chestnuts, pea pods, mushrooms, green onions, and
ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon
mixture and stir into chicken. Cook and stir until thickened and
bubbly. Cover and cook 2 minutes more or until heated through. This
ought to serve 4 to 6.

From The Cookie Lady's Files

Serves: 6

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Moo Goo Gai Pan Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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