Chicken Stir Fry (Moo Goo Gia Pien) - Pat Johnson Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tsp. finely chopped garlic (optional)
1 tsp. finely chopped fresh ginger (optional)
2 double chicken breasts skinned and boned
1 can button mushrooms drained. (or some fresh mushrooms sliced)
1 green pepper
1 tsp. salt
a little black pepper
1 tsp. cornstarch
1 tbsp. soy sauce or more to taste (optional)
vegetable oil for frying
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Directions: |
Directions:Cut chicken into 1 X 1 X 1/2 inch pieces. Mix salt, pepper, and cornstarch and add chicken to this and stir to coat it. Cut green pepper into bite sized pieces about the same size as the chicken. Heat oil in a wok or skillet. It should be hot but not smoking. Add ginger and/or garlic to the oil and stir for 1 minute. Be careful not to burn this. Add chicken and stir fry for about 2 minutes until it turns white. Add the pepper, the mushrooms, 2 or 3 tbsp. water, and 1 tbsp. oil. You will likely need more oil if using fresh mushrooms. Mix well and cook until the peppers and mushrooms are done. Add soy sauce to taste. Serve with rice. Add additional water if it looks too dry. |
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Personal
Notes: |
Personal
Notes: This is one of the first Chinese dishes Linda learned to make.
Linda usually completely cooks the chicken and removes it from the pan. Then she cooks the vegetables with the water and a tbsp. of oil. Then she adds the chicken back into the pan, adds the soy sauce and heats to serve. Linda's family likes spicy Chinese food so she usually adds hot sauce to taste.
Moo Goo Gai Pien usually only has green peppers in it but you can add any vegetables you like - carrots, green peas, bean sprouts. Linda sometimes adds tinned mini corn, water chestnuts, or bamboo shoots to supplement the fresh vegetables. André is particularly fond of mini corn. You may have to make a little more sauce if you add extra vegetables.
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