Moo Goo Gai Pan

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 24 minutes

Ingrédients

1 tablespoon peanut or vegetable oil

1/2 pound boneless, skinless chicken breast, chopped into thin bite size pieces

2 cloves garlic, minced

1 1/2 cup button mushrooms, sliced in half

1 1/2 cup snow peas

1/2 cup canned bamboo shoots, drained

1/4 cup canned water chestnuts, drained

1 tbsp cornstarch mixed with 2 tablespoons water

ground white pepper

MARINADE

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon cornstarch

SAUCE

1/2 cup chicken stock

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon oyster sauce

1 teaspoon sesame oil

Instructions

Marinate the chicken

. Put all the ingredients for the marinade in a bowl, add the chicken and mix well. Let sit for 20 minutes.

Cook the chicken

. In a wok or deep skillet over medium high heat, add the oil and when the oil is hot, add the chicken. Saute for about 4 minutes, or until the chicken is cooked through. Transfer the chicken on a plate and set aside.

Add vegetables

. In the same wok or deep skillet, add the garlic, mushrooms and snow peas and cook for 3 minutes.

Add the chicken and more vegetables

. Add the bamboo shoots, chestnuts, and chicken, and cook for 2 minutes.

Add the sauce

. Add the ingredients for the sauce and stir. Add the cornstarch slurry and stir until the sauce thickens.

Serve

. Turn the heat off, season with ground white pepper and serve immediately with a side of rice.

Nutrition

• Calories: 328
• Lipides Totaux: 13.5g
• Lipides Saturés: 1.8g
• Lipides Insaturés: 3.8g
• Acides Gras Trans: 0g
• Cholestérol: 84.5mg
• Sodium: 610mg
• Glucides Totaux: 19.9g
• Fibres Diététiques: 4g
• Sucres Totaux: 6.5yg
• Protéines: 32.1g