Moo Goo Gai Pan
Created by dienia b on January 1, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 10m
- Recipe #16512
Ingredients
- 1 pound chicken breast
- 2 tablespoons cornstarch
- 1 tablespoon wine (sherry wine)
- 1/4 teaspoon white pepper
- 1 pound fresh mushrooms
- 1 1/4 cups chicken broth
- 1 tablespoon oil
- 1/3 cup bamboo shoots (sliced)
- 3/4 cup cabbage, thinly sliced
- 1/2 teaspoon granulated sugar
- 2 tablespoons water
How to Make
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Step 1: Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
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Step 2: Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
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Step 3: Heat oil in wok. 1 tablespoon
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Step 4: Add chicken and cook until chicken is no longer pink; take out chicken
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Step 5: Add mushrooms, bamboo shoots and cabbage. Stir fry 2 minutes.
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Step 6: Add chicken broth and sugar. Bring to a boil. Add chicken.
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Step 7: Dissolve remaining cornstarch in water and add to wok. Cook till thick
Nutritional Facts
- Serving Size: 1 (355.3 g)
- Calories 491.4
- Total Fat - 30.9 g
- Saturated Fat - 10.3 g
- Cholesterol - 371.1 mg
- Sodium - 702 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.3 g
- Sugars - 1 g
- Protein - 45 g
- Calcium - 35.1 mg
- Iron - 4.4 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.9 mg