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Moo Goo Gai Pan II

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“A Chinese Restaurant favorite of mine, Moo Goo Gai Pan, which takes its name from a province in northern China. Moo Goo means Mongolia. Gai and Pan refer to rice and chicken.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
  2. In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
  3. In a saute pan, saute almonds in butter, set aside.
  4. In a wok or large skillet heat oil over med-high heat.
  5. Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
  6. Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
  7. Stir soy mixture until blended then pour into wok, stirring constantly.
  8. Bring to a boil and boil 1 minute.
  9. Add almonds. Serve with rice.

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