MOO GOO GAI PAN

Moo Goo Gai Pan image

This is from my Favorite Brand Names Recipe book and it was THE first recipe I ever cooked. I don't cook it often, but I really liked it.

Provided by Brandi Kirkpatrick

Categories Chicken

Time 25m

Number Of Ingredients 14

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Ingredients

2 tablespoons cornstarch
2 tablespoons water
3 whole, boneless-skinless chicken breasts, cut into 1 inch pieces
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup oil
1/4 cup green onion, chopped
2 cups sliced fresh mushrooms
1 jar (2oz) sliced pimentos, drained
1 teaspoon ground ginger
1 can (14-1/2oz) chicken broth
2 packages (6-7oz) pea pods (fresh or frozen)
hot cooked rice
toasted almonds, optional

Steps:

1. Blend cornstarch and water in a small bowl until smooth. Set aside.
2. Sprinkle chicken pieces with salt and pepper. Heat oil in large skillet or wok. Add chicken. Stir-fry over medium-high heat until no longer pink. Remove chicken from skillet.
3. Add onion to skillet. Stir-fry for one minute. Add mushrooms, pimentos, and ginger. Cook, stirring constantly, 2-3 minutes, or until mushrooms are tender. Add chicken broth and pea pods. Heat to boiling.
4. Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken.
5. Serve with cooked rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.

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