Side Pannel
Moo Goo Gai Pan 3
Moo Goo Gai Pan 3
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 4 Chicken breast halves,
- Skinned, boned and sliced
- Salt and pepper, to taste
- 4 Cloves garlic, minced
- 3 tb Cornstarch mixed with 1/2
- c Water
- 5 tb Corn oil
- 8 oz Fresh mushrooms, sliced
- 4 To 5 pounds Chinese white
- Cabbage, chopped
- 2 tb Sugar
- 4 tb Soy sauce
- 6 Scallions, chopped
Directions
In a bowl, toss the sliced chicken with the salt and pepper, garlic and
cornstarch mixture. Set aside.
Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage
and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes.
Remove from the wok.
Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the
chicken for 2 minutes over high heat. Add the soy sauce and mix well.
Cover and cook for about 6 minutes, or until the chicken is cooked through.
Add the cooked vegetables and the scallions. Toss everything together for
about 1 minute. Serve hot with steamed rice.
Makes 10 servings.
Per Serving: 246 calories, 25 gm protein, 16 gm carbohydrates, 10 gm fat, 2
gm saturated fat, 58 mg cholesterol, 494 mg sodium.
cornstarch mixture. Set aside.
Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage
and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes.
Remove from the wok.
Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the
chicken for 2 minutes over high heat. Add the soy sauce and mix well.
Cover and cook for about 6 minutes, or until the chicken is cooked through.
Add the cooked vegetables and the scallions. Toss everything together for
about 1 minute. Serve hot with steamed rice.
Makes 10 servings.
Per Serving: 246 calories, 25 gm protein, 16 gm carbohydrates, 10 gm fat, 2
gm saturated fat, 58 mg cholesterol, 494 mg sodium.
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