Stir-Fried Chicken and Mushrooms (Moo Goo Gai Pan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1 cup regular long-grain rice (we use brown rice, and that's what's in the nutritional info)* 2 whole large chicken breasts* 2 Tbsp soy sauce* 2 Tbsp Cooking or dry sherry* 2 Tbsp cornstarch* 1 tsp minced ginger root or 1/4 tsp ground ginger* 1/4 tsp sugar (or replace with Splend or other sweetner)* 1 pound medium mushrooms* 4 green onions* approx 1/4 c. canola oil* 1 cup frozen peas, thawed
1. Prepare rice as label directs. Keep warm
2. Meanwhile, cut each chicken breast lengthwise in half; remove skin and bones. Then, with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8 inch thick slices. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger root, sugar and garlic powder; set aside.
3. Thinly slice mushrooms; cut each green onion crosswise into 3 inch pieces. In 12 inch skillet or wok over medium-high heat, in 1/4 cup hot canola oil, cook mushrooms and green onions, stirring quickly and frequently until mushrooms are tender, about 2 minutes. With spoon, remove mushroom mixture to bowl.
4. In same skillet or wok over high heat, in 3 more tablespoons hot canola oil, cook chicken mixture, stirring quickly and frequently until chicken is tender, about 2-3 minutes. Return mushroom mixture to skillet, add peas; heat through. Serve with rice.
Makes 4 servings. 8 WW Points per Serving
Number of Servings: 4
Recipe submitted by SparkPeople user HAFOWLER.
2. Meanwhile, cut each chicken breast lengthwise in half; remove skin and bones. Then, with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8 inch thick slices. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger root, sugar and garlic powder; set aside.
3. Thinly slice mushrooms; cut each green onion crosswise into 3 inch pieces. In 12 inch skillet or wok over medium-high heat, in 1/4 cup hot canola oil, cook mushrooms and green onions, stirring quickly and frequently until mushrooms are tender, about 2 minutes. With spoon, remove mushroom mixture to bowl.
4. In same skillet or wok over high heat, in 3 more tablespoons hot canola oil, cook chicken mixture, stirring quickly and frequently until chicken is tender, about 2-3 minutes. Return mushroom mixture to skillet, add peas; heat through. Serve with rice.
Makes 4 servings. 8 WW Points per Serving
Number of Servings: 4
Recipe submitted by SparkPeople user HAFOWLER.
Nutritional Info Amount Per Serving
- Calories: 381.8
- Total Fat: 16.5 g
- Cholesterol: 68.4 mg
- Sodium: 578.1 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 4.8 g
- Protein: 34.2 g
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