P. F. Chang's Moo Goo Gai Pan Recipe


1 tbsp cornstarch

1 tbsp white sugar

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp rice wine, dry sherry

1/4 cup chicken broth


Peanut/vegetable oil for frying

2 cloves garlic, chopped

1 Cut chicken breast into bite-size strips for this Chinese moo goo gai pan recipe.

2 Heat your work to hot, add 1 tbsp oil, heat until smoke. Stir in veggies at one time, stirring for 5-6 minutes or until all vegetables are done. Remove and set aside.

3 Reheat wok with remaining oil until oil. Stir in the garlic, cook for 5 seconds. Combine chicken, cook until no longer pink in the center, about 5 minutes.

4 Mix sauce ingredients in a bowl and pour over the chicken, bring the mixture into a boil, stirring constantly for 30 seconds.

5 Return the vegetables back to the wok, and toss around with the sauces until completely coated.

6 Make a taste test for Pf Chang's moo goo gai pan recipe before serving. Transfer and serve hot cooked rice.
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