Moo Goo Gai Pan

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This recipe was good, and we would totally make this again. It came from carlsbadcravings.com, and I would say this is an 8.

Moo Goo Gai Pan


Ingredients
  • 1pound chicken breastssliced 1/4-inch thick
  • peanut, vegetable or canola oil
VELVETING
  • 1tablespoon cornstarch
  • 1tablespoon reduced sodium soy sauce
  • 1tablespoon sesame oil
  • 1teaspoon rice wine
  • 1teaspoon baking soda
STIR FRY SAUCE
  • 3/4cup low sodium chicken broth
  • 2tablespoons reduced sodium soy sauce
  • 2tablespoons oyster sauce
  • 1 1/2tablespoons brown sugar
  • 1tablespoon Japanese rice wineor dry sherry (see notes in post)
  • 1tablespoon Asian chili sauce or Srirachamore or less to taste
  • 1 1/2teaspoons toasted sesame oil
  • 1/4tsp EACH salt, pepperplus more to taste
  • 1tablespoon cornstarch
Veggies
  • 4-6cloves garlic minced
  • 1tablespoon minced ginger
  • 8oz. cremini mushroomssliced 1/4-1/2” thick
  • 1cup THINLY sliced carrots
  • 1/4cup chopped green onionswhite parts only
  • 1 8 oz. can bamboo shootswell drained
  • 1 8 oz. can sliced water chestnutswell drained
  • 4oz. (1 heaping cup) Snow peasends trimmed
  • 1/2cup roasted salted peanuts or cashews

https://carlsbadcravings.com/recipe/moo-goo-gai-pan/print/

Marinate chicken in velveting sauce, make sauce, cook chicken, remove. Add oil then stir fry vegetables 2-3 minutes.Add water chesnuts and spices and warm.  Add chicken and sauce and boil for a couple of minutes to thicken sauce.





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