Moo Goo Gai Pan *Contains Coconut
Chicken and mushroom stir-fry dish adapted for American tastes from the Cantonese dish, mah gu gai pin. In Cantonese, moo goo refers to the button mushrooms, gai to the chicken, and pan to the fact that the chicken is to be sliced.
Equipment
- 1 Gallon sealable bag
- Cutting Board
- Knife
- Large Saute Pan
- Measuring cup
- Medium Saute Pan
- Pot with Lid
- Teaspoon
Ingredients (2 Servings)
- 10 ozw Chicken, raw, sliced
- 2 ozw Button Mushrooms
- 2 ozw Snow Peas
- 1 each Baby Bok Choy
- 3 each Scallions
- 1 1/2 tbsp Ginger
- 1 clove Garlic Clove
- 1 can Water Chestnuts
- 3/4 cup Jasmine Rice
- 1/2 cup Moo Goo Sauce, (Contains Coconut)
Instructions
(2 SERVINGS) 4 SERVINGS
- Place sliced chicken into 1G sealable bag. Add half of the moo goo sauce and allow chicken to marinate, unrefrigerated, while you prepare the other items.
- Wash and dry all produce. Slice mushrooms and bok choy into 1/4″ strips. Mince garlic and †ginger. Thinly slice green onions, separating the whites from the greens. Drain water chestnuts.
- Bring (1½C) 3C water to a boil in a pot with lid. Stir in jasmine rice and (1t) 2t salt. Cover and reduce heat to low. Simmer for 12-15 minutes until all the water is absorbed. Keep covered off heat and reserve until ready to enjoy the meal.
- In medium sauté pan, heat (1T) 2T of oil over medium-high heat. Remove chicken from marinade and place in pan. Cook until cooked through, about 5 minutes, stirring to cook evenly. Set aside and wipe out pan.
- In the same sauté pan, over medium-high heat, add (1T) 2Tof oil, sliced garlic, ginger, mushrooms, and the white part of the green onions and cook for about 3 minutes until mushrooms start to soften.
- Add drained water chestnuts, snow peas and bok choy to pan. Cook until vegetables are tender yet still crisp. Stir in cooked chicken and add remaining moo goo sauce.
- Let simmer until sauce thickens. Spoon over jasmine rice and top with chopped green onions. Serve & Enjoy!
Recipe Notes:
†Use the back of a teaspoon to peel the skin off the fresh ginger.
OTHER SUPPLIES NEEDED:
Sauce (13.3%) [Coconut Aminos (43.2%), Water (21.4%), SWEET COOKING RICE WINE MIRIN (21.3%) [MIRIN (RICE SAKE, SHERRY COOKING WINE (sulphite)), WATER, HIGH FRUCTOSE
CORN SYRUP, SALT, SODIUM BENZOATE (AS A PRESERVATIVE) ], Vegetable Broth (10.2%) [VEGETABLE JUICES (TOMATO, MUSHROOM, ONION, CARROT, CELERY), SUGAR,
MALTODEXTRIN, SALT, YEAST EXTRACT, AND NATURAL FLAVOR.], ORGANIC CORNSTARCH (2.9%) [ORGANIC CORNSTARCH ], Garlic (0.54%), Ginger (0.36%), Sea salt kosher salt
(0.03%) [Sea Salt]], Chinese cabbage (6.7%), SNOW PEAS (6.7%) [SNOW PEAS ], Mushrooms (6.7%), Spring onions (1.8%), Garlic (0.35%), Ginger (0.35%)
- Vegetable Oil
Sauce (13.3%) [Coconut Aminos (43.2%), Water (21.4%), SWEET COOKING RICE WINE MIRIN (21.3%) [MIRIN (RICE SAKE, SHERRY COOKING WINE (sulphite)), WATER, HIGH FRUCTOSE
CORN SYRUP, SALT, SODIUM BENZOATE (AS A PRESERVATIVE) ], Vegetable Broth (10.2%) [VEGETABLE JUICES (TOMATO, MUSHROOM, ONION, CARROT, CELERY), SUGAR,
MALTODEXTRIN, SALT, YEAST EXTRACT, AND NATURAL FLAVOR.], ORGANIC CORNSTARCH (2.9%) [ORGANIC CORNSTARCH ], Garlic (0.54%), Ginger (0.36%), Sea salt kosher salt
(0.03%) [Sea Salt]], Chinese cabbage (6.7%), SNOW PEAS (6.7%) [SNOW PEAS ], Mushrooms (6.7%), Spring onions (1.8%), Garlic (0.35%), Ginger (0.35%)
Nutrition
Serving: 15ozwCalories: 530kcalCarbohydrates: 86gProtein: 39gFat: 4gSaturated Fat: 1gCholesterol: 105mgSodium: 580mgPotassium: 740mgFiber: 3gSugar: 10gCalcium: 50mgIron: 1.5mg
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