Moo Goo Gai Pan Recipe

• servings: 6 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

1 tablespoon vegetable oil

1 cup fresh mushrooms (sliced)

2 cups chopped broccoli florets

1 cup snow peas

1 8 oz. can sliced water chestnuts (drained)

1 15 oz can whole straw mushrooms (drained)

1 tablespoon vegetable oil

2 teaspoons minced garlic

1 lb skinless, boneless chicken breast (cut into strips)

1 tablespoon corn starch

1 tablespoon sugar

2 tablespoons soy sauce

1 tablespoon rice vinegar

1/4 cup chicken broth

1 teaspoon garlic salt (with parsley flakes)

Directions

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, water chestnuts, snow peas, and straw mushrooms.

Cook and stir veggies for about 5 minutes. Remove veggies from the wok, and set aside. Clean off the wok/skillet.

Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook for about 5 minutes or until there is no pink in the center of the chicken.

In a small bowl, stir together corn starch, sugar, soy sauce, rice vinegar and chicken broth. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy.

Return the vegetables to the wok/skillet, and toss with the sauce until all coated. Serve immediately and ENJOY!

Nutrition

• Calories: 154 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 48 mg
• Sodium: 848 mg
• Total Carbohydrate: 5 g
• Total Sugars: 3 g
• Protein: 17 g