Moo-Goo Gai Pan Recipe

Name: Moo-Goo Gai Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole boneless chicken breasts; salt and pepper; 3 Tbsp. oil; 1/2 c. blanched almonds; 3 scallions, minced; 1 c. thinly sliced mushrooms; 1 c. diced, seeded green pepper; 1/8 tsp. ground ginger; 1 c. frozen tiny peas, thawed; 2 tsp. cornstarch; 3/4 c. chicken broth; 2 Tbsp. very dry sherry; 2 Tbsp. soy sauce

Servings: persons

2 whole boneless chicken breasts
salt and pepper
3 Tbsp. oil
1/2 c. blanched almonds
3 scallions, minced
1 c. thinly sliced mushrooms
1 c. diced, seeded green pepper
1/8 tsp. ground ginger
1 c. frozen tiny peas, thawed
2 tsp. cornstarch
3/4 c. chicken broth
2 Tbsp. very dry sherry
2 Tbsp. soy sauce

1
Cut chicken into 1-inch pieces; sprinkle with salt and pepper. Heat oil and saute meat until it turns white (3 to 4 minutes). Push aside; add almonds.
2
Stir until brown.
3
Add scallions, mushrooms, green peppers and ginger.
4
Stir-fry 2 minutes.
5
Add peas; cook 2 minutes.
6
Dissolve cornstarch in some of broth.
7
Add remaining broth, sherry and soy sauce; add to chicken mixture. Cook until sauce is smooth and shiny, about 4 minutes longer. (Beef bouillon can be substituted for chicken broth.)

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole boneless chicken breasts, salt and pepper, 3 Tbsp. oil, 1/2 c. blanched almonds, and more.

Yes, Moo-Goo Gai Pan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moo-Goo Gai Pan

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