Easy Moo Goo Gai Pan

Looking for an Asian-style dinner recipe? Then check out this chicken, rice and veggies idea that’s made over a stovetop in just 40 minutes!

  • prep time 40 min
  • total time 40 min
  • ingredients 14
  • servings 4

Ingredients

4
cups cooked rice (cooked as directed on package)
4
boneless, skinless chicken breast halves, cut into thin strips
1
tablespoon cornstarch
1
tablespoon dry sherry
2
tablespoons soy sauce
1
cup chicken broth
4
teaspoons cornstarch
1
tablespoon oil
1
teaspoon grated gingerroot
2
garlic cloves, minced
8
oz. (2 cups) fresh snow pea pods, trimmed, cut diagonally in half
1
(8-oz.) can bamboo shoots, drained
1
(4.5-oz.) jar whole mushrooms, drained
3
green onions, cut into 1/2-inch pieces
  • 1 In medium bowl, combine chicken, 1 tablespoon cornstarch, sherry and soy sauce; mix well. In small bowl, combine broth and 4 teaspoons cornstarch; mix well.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken mixture, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add pea pods, bamboo shoots and mushrooms; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
  • 3 Add broth mixture and green onions; cook until thickened and bubbly, stirring constantly. Serve over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    450
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    920mg
    920%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    45%;
    Calcium
    8%;
    Iron
    25%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 3 Vegetable; 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved