Moo Goo Gai Pan II

Name: Moo Goo Gai Pan II
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1/4 pound sliced fresh mushrooms; 1/4 pound snow peas; 1 (8 ounce) can sliced water chestnuts, drained; 1/4 pound sliced bok choy; salt and black pepper to taste; 1 tablespoon vegetable oil; 1 teaspoon minced garlic; 1 teaspoon minced fresh ginger root; 3/4 cup skinless, boneless chicken breast meat - thinly sliced; 1 teaspoon white wine; 1/4 teaspoon white sugar; 1/4 cup chicken broth; 1 tablespoon cornstarch; 2 tablespoons water

⏱️ Ready in 45 min 🥄 Prep 30 min 🔥 Cook 15 min 👥 4 servings 👁️ 4 views

While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 30 min

Cook 15 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 174

% Daily Value*

Total Fat 8.4g 11%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 48mg 2%

Total Carbohydrate 13.2g 5%

Dietary Fiber 2.7g 10%

Total Sugars 3.6g

Protein 12g 24%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.

Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper.

Cook and stir until the vegetables are just tender, about 5 minutes.

Remove the vegetables from the wok and wipe the wok clean.

Heat the remaining 1 tablespoon of vegetable oil in the wok.

Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.

Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes.

Add the wine, sugar, and chicken broth; bring to a boil.

Dissolve the cornstarch in the water and stir into the simmering sauce.

Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds.

Return the vegetables to the wok and toss until hot and coated with the sauce.