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Moo Goo Gai Pan

This quick stir-fry cooks in just minutes, make sure to have all your vegetables prepped before you begin cooking

Quick Facts

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients

  • 12 ounces boneless, skinless chicken breasts, cut into 3/4-inch cubes
  • 1 tablespoon minced fresh ginger OR 2 teaspoons ground ginger
  • 2 tablespoons Argo® Corn Starch
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons dark sesame oil
  • 2 tablespoons Mazola® Corn Oil
  • 1 cup sliced mushrooms
  • 1 cup snow peas, halved
  • 1 small red bell pepper, cut in thin strips
  • 4 green onions, cut into 3/4-inch pieces

Directions

  1. Toss chicken with ginger and 1 tablespoon corn starch in a medium bowl to coat lightly; set aside.
  2. Combine remaining 1 tablespoon corn starch, chicken broth, soy sauce and sesame oil in a small bowl; set aside.
  3. Heat oil in wok or large skillet over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is no longer pink.
  4. Add mushrooms, snow peas, red pepper and green onions and stir-fry 4 to 5 minutes or until red pepper is tender.
  5. Stir soy sauce mixture until blended then pour into wok. Bring to boil, stirring constantly, and boil 1 minute. Serve with rice.