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: 1 lb chicken breast; 2 tablespoons cornstarch; 1 tablespoon sherry wine; 1/4 teaspoon white pepper; 1 lb mushroom; 1 1/4 cups chicken broth; 1 cup oil or 1 tablespoon oil; 1/3 cup sliced bamboo shoot; 3/4 cup thinly sliced cabbage; 1/2 teaspoon sugar; 2 tablespoons water

Servings: persons

1 lb chicken breast
2 tablespoons cornstarch
1 tablespoon sherry wine
1/4 teaspoon white pepper
1 lb mushroom
1 1/4 cups chicken broth
1 cup oil or 1 tablespoon oil
1/3 cup sliced bamboo shoot
3/4 cup thinly sliced cabbage
1/2 teaspoon sugar
2 tablespoons water

1
Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
2
Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
3
Heat oil in wok. 1 tablespoon or 1 cup
4
Add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon.
5
Add mushrooms, bamboo shoots and cabbage.
6
Stir fry 2 minutes.
7
Add chicken broth and sugar.
8
Bring to a boil.
9
Add chicken.
10
Dissolve remaining cornstarch in water and add to wok.
11
Cook till thick.

897

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 11 ingredients. The key ingredients include: 1 lb chicken breast, 2 tablespoons cornstarch, 1 tablespoon sherry wine, 1/4 teaspoon white pepper, 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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