• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Moo Goo Gai Pan 3

  • Recipe Submitted by on

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


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.

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