Easy Moo Goo Gai Pan

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

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

Directions

  1. 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. 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. 3 Add broth mixture and green onions; cook until thickened and bubbly, stirring constantly. Serve over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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