Stir-Fried Chicken and Mushrooms (Moo Goo Gai Pan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Stir-Fried Chicken and Mushrooms (Moo Goo Gai Pan) calories by ingredient
Introduction
The secret of this simple Chinese dish is in the thin slicing of the chicken. When cutting the boned chicken breasts, be sure to slice on the diagonal, too, as directed in the recipe, to keep the chicken tender and delicate.Cut the vegetables first, while the chicken is soaking up the delicious marinade; when spooning them into the skillet, leave any remaining oil right in the pan, where it will help flavor the stir-fried chicken. The other reason to cook the vegetables first, then the chicken: the cornstarch in the chicken's marinade tends to stick to the pan and would stick to the vegetables if the chicken was cooked first.
Last minute, literally: return the vegetables to the skillet, mix with the lightly browned chicken and heat it through -- it will take no more than 2 minutes, then dinner's ready!
(This comes from an unidentified magazine clipping, soaked in oil, that's been in my mother's recipe book for as long as I can remember. I have no idea of the origin, but it's one of our family favorites!) The secret of this simple Chinese dish is in the thin slicing of the chicken. When cutting the boned chicken breasts, be sure to slice on the diagonal, too, as directed in the recipe, to keep the chicken tender and delicate.
Cut the vegetables first, while the chicken is soaking up the delicious marinade; when spooning them into the skillet, leave any remaining oil right in the pan, where it will help flavor the stir-fried chicken. The other reason to cook the vegetables first, then the chicken: the cornstarch in the chicken's marinade tends to stick to the pan and would stick to the vegetables if the chicken was cooked first.
Last minute, literally: return the vegetables to the skillet, mix with the lightly browned chicken and heat it through -- it will take no more than 2 minutes, then dinner's ready!
(This comes from an unidentified magazine clipping, soaked in oil, that's been in my mother's recipe book for as long as I can remember. I have no idea of the origin, but it's one of our family favorites!)
Number of Servings: 4
Ingredients
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* 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
Directions
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.