Moo Goo Gai Pan
- Number of Servings: 4
Ingredients
1 tablespoon vegetable oil¼ pound of fresh mushrooms¼ pound snow peas¼ pound sliced bok choy1 8oz can water chestnutsSalt and pepper to taste1 tablespoon vegetable oil1 tsp minced garlic1 tsp minced fresh ginger¾ C chicken breast thinly sliced¼ tsp sugar¼ C chicken broth1 tablespoon cornstarch2 tablespoons water
makes 4 servings
Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add mushrooms, snow peas, water chestnuts, and bok choy and season with salt and pepper. Cook for about 5 minutes until veggies are just tender. Remove from wok.
Heat 1 tablespoon of oil in the wok. Add garlic and ginger and cook just until they begin to turn brown. Stir in the chicken and cook until white. Add the sugar and chicken broth and bring to a boil. Stir cornstarch into the water and add to the mixture in the wok. Cook for about 30 seconds and then return the veggies to the wok mixing with the chicken and sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BOBBIEED.
Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add mushrooms, snow peas, water chestnuts, and bok choy and season with salt and pepper. Cook for about 5 minutes until veggies are just tender. Remove from wok.
Heat 1 tablespoon of oil in the wok. Add garlic and ginger and cook just until they begin to turn brown. Stir in the chicken and cook until white. Add the sugar and chicken broth and bring to a boil. Stir cornstarch into the water and add to the mixture in the wok. Cook for about 30 seconds and then return the veggies to the wok mixing with the chicken and sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BOBBIEED.
Nutritional Info Amount Per Serving
- Calories: 194.5
- Total Fat: 8.3 g
- Cholesterol: 49.6 mg
- Sodium: 142.1 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.9 g
- Protein: 22.9 g
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