3 c skinless, boneless chicken breast, thinly sliced
1 Tbsp white wine
1 tsp white sugar
1 c chicken broth
4 Tbsp cornstarch
1/2 c water
Instructions
Heat 4 Tbsp oil in wok over high heat. Stir in mushrooms, snow peas, water chestnuts and bok choy; season to taste with salt and pepper. Cook and stir until vegetables are just tender, about 5 minutes. Remove from wok and wipe wok clean.
Heat 4 Tbsp oil in wok. Stir in garlic and ginger; cook a few seconds until garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar and chicken broth; bring to a boil.
Dissolve cornstarch in water and stir into the simmering sauce. Once the sauce returns to simmer, stir until thick and clear, about 30 seconds. Return vegetables to the wok and toss until hot and coated with sauce. Serve over rice.
Originally Submitted
10/14/2018
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