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Moo Goo Gai Pan II
Moo Goo Gai Pan II
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Stir-fried chicken with snow peas, bok choy, and water chestnuts - a delicious twist on a classic take-out dish.
Ingredients:
  • 1 tablespoon vegetable oil
  • 0.25 pound sliced fresh mushrooms
  • 0.25 pound snow peas
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 0.25 pound sliced bok choy
  • salt and black pepper to taste
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger root
  • 0.75 cup skinless, boneless chicken breast meat - thinly sliced
  • 1 teaspoon white wine
  • 0.25 teaspoon white sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Instructions:
  • In a hot wok or large skillet, sizzle 1 tablespoon of vegetable oil. Add mushrooms, snow peas, water chestnuts, and bok choy; season with salt and pepper. Stir-fry until veggies are crisp-tender, around 5 minutes. Transfer veggies out, wipe the wok.
  • Heat the last tablespoon of vegetable oil in the wok. Add garlic and ginger, cook until fragrant. Cook chicken until no longer pink, about 5 minutes. Pour in wine, sugar, and chicken broth, bring to a boil. Stir in dissolved cornstarch until sauce thickens, about 30 seconds. Add vegetables back to the wok and toss until coated and heated through.

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