Moo Goo Gai Pan
Posted by Divine Recipes on August 14, 2007
4 chicken breasts halves, skinned, boned and sliced
Salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz fresh mushrooms, sliced
4 lb bok choy or chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
In a bowl, toss chicken with salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 2 tb or corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 mins. Remove from wok.
Heat remaining corn oil in wok. Stir fry chicken for 2 mins 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 for about 1 min. Serve hot with rice.
