Well the recipe is for Moo Goo Gai Pan, but I substituted other vegetables for the mushrooms, which is a main ingredient. But hubby and children won’t eat anything with mushroom (grrr) so I must improvise ;-)
This is quite tasty served on a bed of white rice. Just be sure to get all of your ingredients ready ahead of time as stir frying is quick and you won’t have time to cut things in between.
I double this recipe, if you make it as stated it will serve 3 people, possibly 4. You can use any type of vegetable you like, just cut into thin slices. :)
Moo Goo Gai Pan
1/2 lb chicken, sliced thin
1 cup mushrooms, sliced
1 cup broccoli florets
1/4 cup chicken broth
2 tsp cornstarch
1 tsp sugar
1 clove garlic, minced
1 tbsp rice cooking wine
1 tbsp hoisin sauce
1 tbsp soy sauce
Combine broth, soy sauce, hoisin sauce, rice cooking wine, cornstarch and sugar and set aside.
Heat wok on high heat and add a tablespoon of olive or other cooking oil. Stir fry vegetables for a 3-4 minutes, remove vegetables. Add another tablespoon of oil to the wok on high heat. Add garlic and stir fry one minute, then add the chicken. Stir fry chicken until no longer pink. Add the broth mixture and let thicken a little, about 2 minutes. Add vegetables and cook for a few minutes, stirring to combine sauce, meat and vegies.
Serve over white rice. Yum!
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