Moo Goo Gai Pan

Name: Moo Goo Gai Pan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 4 chicken breast halves, skinned, boned and sliced; salt and pepper; 4 garlic cloves, minced; 2 cups water; 1 tablespoon cornstarch; 5 tablespoons corn oil; 8 ounces fresh mushrooms, sliced; 4 lbs bok choy or 4 lbs chinese white cabbage, chopped; 2 tablespoons sugar; 4 tablespoons soy sauce; 6 scallions, chopped

Submitted by Tim_John

"Authentic Chinese!"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 garlic cloves, minced
2 cups water
1 tablespoon cornstarch
5 tablespoons corn oil
8 ounces fresh mushrooms, sliced
4 lbs bok choy or 4 lbs chinese white cabbage, chopped
2 tablespoons sugar
4 tablespoons soy sauce
6 scallions, chopped

directions

In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.