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