Chicken With Mushrooms Moo Goo Gai Pan Recipes

CHICKEN WITH MUSHROOMS (MOO GOO GAI PAN)

Steps:

• Mix the sauce ingredients; set aside
• Mix the thickening ingredients; set aside
• Heat a wok or large skillet over medium-high heat.
• Add oil.
• When oil begins to shimmer, add the mushrooms and garlic
• Stir fry for about 3-5 minutes or until mushrooms lose that "raw" look
• Add the cooked chicken and stir fry till heated through.
• Add the sauce mixture and heat until it boils.
• Add the red bell pepper, green onion and the snow peas; stir to combine
• Mix up the thickening mixture again because as the cornstarch/water sits, the cornstarch sinks to the bottom of the dish.
• Add the thickener and stir until sauce is thickened and bubbling; cook for 1 minute.
• Serve immediately over rice

MOO GOO GAI PAN

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.