Chicken With Mushrooms Moo Goo Gai Pan Recipes

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CHICKEN WITH MUSHROOMS (MOO GOO GAI PAN)



Chicken with Mushrooms (Moo Goo Gai Pan) image

Jazzed up version of the restaurant classic. This chicken with mushrooms contains a pinch of bright red peppers to give it a color pop and another flavor element.

Provided by Judith Hannemann

Categories     Chicken     Everyday Meals     skillet dinners

Time 20m

Number Of Ingredients 13

2 cups sliced cooked chicken breast
8 oz fresh mushrooms sliced in half
1 clove garlic (minced)
1/4 cup thinly sliced red bell pepper
8-10 snow peas
2 green onions (sliced)
2 tbsp vegetable oil
1 1/4 cup rich chicken stock
2 tbsp soy sauce
1 tbsp sugar
1/2 tsp dark sesame oil
2 1/2 tbsp corn starch
1/4 cup water

Steps:

  • Mix the sauce ingredients; set aside
  • Mix the thickening ingredients; set aside
  • Heat a wok or large skillet over medium-high heat.
  • Add oil.
  • When oil begins to shimmer, add the mushrooms and garlic
  • Stir fry for about 3-5 minutes or until mushrooms lose that "raw" look
  • Add the cooked chicken and stir fry till heated through.
  • Add the sauce mixture and heat until it boils.
  • Add the red bell pepper, green onion and the snow peas; stir to combine
  • Mix up the thickening mixture again because as the cornstarch/water sits, the cornstarch sinks to the bottom of the dish.
  • Add the thickener and stir until sauce is thickened and bubbling; cook for 1 minute.
  • Serve immediately over rice

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 14 g, Protein 21 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 703 mg, Fiber 1 g, Sugar 6 g

MOO GOO GAI PAN



Moo Goo Gai Pan image

This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.

Provided by deven

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 3

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
¼ cup chicken broth

Steps:

  • 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, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
  • 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 until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. 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, and toss with the sauce.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 30.9 g, Cholesterol 86.3 mg, Fat 14.3 g, Fiber 8.3 g, Protein 41.7 g, SaturatedFat 2.7 g, Sodium 989.9 mg, Sugar 8.9 g

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