duckie

Moo Goo Gai Pan

Ingredients
12 ounces boneless, skinless chicken breast halves
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice wine or dry white wine
4 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon cooking oil
3 cloves garlic, minced
2 medium carrots, thinly bias sliced (1 cup)
8 ounces whole small fresh mushrooms (3 cups) or large fresh
mushrooms,
halved (3 cups)
2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
1/2 of an 8-ounce can sliced water chestnuts, drained
3 cups hot cooked rice

Directions
1. Cut chicken into thin bite-size strips. For sauce, in a small bowl
stir together the chicken broth, soy sauce, rice wine or white wine,
cornstarch, and sugar. Set aside.

2. Pour cooking oil into a wok or large skillet. (Add more oil as
necessary during cooking.) Preheat over medium-high heat. Stir-fry
garlic in hot oil for 15 seconds. Add carrots; stir-fry for 3 minutes.
Add mushrooms and, if using, fresh pea pods; stir-fry about 1 minute
more or until carrots and pea pods are crisp-tender. Remove the
vegetables from the wok.

3. Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or
until
no pink remains. Push the chicken from the center of the wok. Stir
sauce. Add the sauce to the center of the wok. Cook and stir until
thickened and bubbly.

4. Return the cooked vegetables to the wok. Add water chestnuts and,
if
using, thawed pea pods. Stir all ingredients together to coat with
sauce. Cook and stir about 1 minute more or until heated through.
Serve
immediately over hot cooked rice. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 439, total fat: 7g, saturated fat: 1g, cholesterol: 54mg,
sodium: 685mg, carbohydrate: 62g, protein: 29g
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sharon

Moo Goo Gai Pan

3/4 pound boneless, skinless chicken breasts

Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch

Vegetables:
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove

Sauce:
1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch

Other:
3 tablespoons oil for stir frying, or as needed

Cut the chicken breasts into thin strips. Add the marinade in the order given,
adding the cornstarch last. Marinate the chicken for about 15 minutes. While
the chicken is marinating, prepare the vegetables.
Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the
canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain
thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until
it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the
mushrooms and stir-fry for several seconds, then add bamboo shoots, and water
chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well
in the middle of the wok and add sauce. Cook, stirring, until the sauce is
thickened. Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit of rice
wine for flavor, and let it simmer for about 5 minutes. Another variation is
to boil the mushrooms in the chicken broth before stir-frying.

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duckie ®

Moo Goo Gai Pan

Ingredients
12 ounces boneless, skinless chicken breast halves
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice wine or dry white wine
4 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon cooking oil
3 cloves garlic, minced
2 medium carrots, thinly bias sliced (1 cup)
8 ounces whole small fresh mushrooms (3 cups) or large fresh
mushrooms,
halved (3 cups)
2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
1/2 of an 8-ounce can sliced water chestnuts, drained
3 cups hot cooked rice

Directions
1. Cut chicken into thin bite-size strips. For sauce, in a small bowl
stir together the chicken broth, soy sauce, rice wine or white wine,
cornstarch, and sugar. Set aside.

2. Pour cooking oil into a wok or large skillet. (Add more oil as
necessary during cooking.) Preheat over medium-high heat. Stir-fry
garlic in hot oil for 15 seconds. Add carrots; stir-fry for 3 minutes.
Add mushrooms and, if using, fresh pea pods; stir-fry about 1 minute
more or until carrots and pea pods are crisp-tender. Remove the
vegetables from the wok.

3. Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or
until
no pink remains. Push the chicken from the center of the wok. Stir
sauce. Add the sauce to the center of the wok. Cook and stir until
thickened and bubbly.

4. Return the cooked vegetables to the wok. Add water chestnuts and,
if
using, thawed pea pods. Stir all ingredients together to coat with
sauce. Cook and stir about 1 minute more or until heated through.
Serve
immediately over hot cooked rice. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 439, total fat: 7g, saturated fat: 1g, cholesterol: 54mg,
sodium: 685mg, carbohydrate: 62g, protein: 29g
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