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1 lb. chicken breast
Veggies:
1/2 cup fresh mushrooms, sliced
2/2 cups broccoli florets, chopped
4 oz. sliced bamboo shoots, canned drained
4 oz. water chestnuts, drained
5 oz. whole straw mushrooms, canned drained
1 lb. chicken breast
Veggies:
1/2 cup fresh mushrooms, sliced
2/2 cups broccoli florets, chopped
4 oz. sliced bamboo shoots, canned drained
4 oz. water chestnuts, drained
5 oz. whole straw mushrooms, canned drained
Sauces:
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
Other:
Peanut/vegetable oil for frying
2 cloves garlic, chopped
Directions
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.
www.SecretRecipeWorld.com
Please visit the Facebook page by clicking this text!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
Other:
Peanut/vegetable oil for frying
2 cloves garlic, chopped
Directions
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.
www.SecretRecipeWorld.com
www.SecretRecipeWorld.com
