Moo Goo Gai Pan

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Moo Goo Gai Pan

Post  justmecookin on Fri May 20, 2011 2:02 pm

Moo Goo Gai Pan

3/4 pound (12 ounces) boneless, skinless chicken breasts, cut into 3/4-inch cubes
2 teaspoons ground ginger
2 tablespoons corn starch, divided
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons dark sesame oil
2 tablespoons corn oil
1 cup sliced mushrooms
1 cup snow peas, halved
1 small red bell pepper, cut in thin strips
4 green onions, cut into 3/4-inch pieces

Toss chicken with ginger and 1 tablespoon corn starch in a medium bowl to coat lightly; set aside. Combine remaining 1 tablespoon corn starch, chicken broth, soy sauce and sesame oil in a small bowl; set aside.

Heat oil in wok or large skillet over medium-high heat. Add chicken and cook stirring quickly and frequently (stir-fry) 3 minutes or until chicken is no longer pink.

Add mushrooms, snow peas, red pepper and green onions and stir-fry 4 to 5 minutes or until red pepper is tender. Stir soy sauce mixture until blended then pour into wok. Bring to boil, stirring constantly, and boil 1 minute. Serve with rice. Makes 4 servings

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