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Moo Goo Gai Pan II

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1 tablespoon vegetable oil

1/4 pound sliced fresh mushrooms

1/4 pound snow peas

1 (8 ounce) can sliced water chestnuts, drained

1/4 pound sliced bok choy

salt and black pepper to taste

1 tablespoon vegetable oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger root

3/4 cup skinless, boneless chicken breast meat – thinly sliced

1 teaspoon white wine

1/4 teaspoon white sugar

1/4 cup chicken broth

1 tablespoon cornstarch

2 tablespoons water


Moo Goo Gai Pan II



Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes.

Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce


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