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Moo Goo Gai Pan

duration

Prep Time: 10 mins

Cook TIme: 13 mins

Servings
2
Ingredients
  • 1 tablespoon peanut or canola oil
  • 1/2 pound boneless, skinless chicken breast chopped into thin bite size piece
  • 2 cloves garlic minced
  • 1 1/2 cup Dynasty Dried Shiitake Mushrooms; bloomed and sliced
  • 1 1/2 cup snow peas
  • 1/2 cup Dynasty canned bamboo shoots drained
  • 1/4 cup Dynasty canned water chestnuts drained
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • ground white pepper

Marinade:

  • 1 tablespoon Kikkoman soy sauce
  • 1 teaspoon Nishiki rice vinegar
  • 1 teaspoon cornstarch

Sauce:

  • 1/2 cup chicken stock
  • 1 tablespoon Kikkoman soy sauce
  • 1 tablespoon Nishiki rice vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon J-Basket organic sesame oil
Directions
  1. Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 minutes.
  2. In a pan over medium high heat, add peanut oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
  3. In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
  4. Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
  5. Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
  6. Turn the heat off, season with ground white pepper and serve immediately.
Dish Type / Ethnic Cuisine
Main Dish
,
Chinese