Moo goo gai pan (chinese dish) #1214
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Oil |
| 1 | cup | Sliced celery |
| 1 | (4 oz.) can mushrooms | |
| 1 | Green pepper, sliced | |
| 1 | can | Water chestnuts |
| 1 | tablespoon | Soy sauce |
| 1 | can | Baby corn |
| ¼ | cup | Blanched almonds |
| 20 | Pea pods | |
Directions
Preparation : Bone and skin chicken, cut into 1 inch slices. Shake pieces with salt and cornstarch. Stir-fry in hot oil until chicken turns white; approximately 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts, baby corn and soy sauce. Cook 4 minutes longer. Add almonds. Good with hot rice.