"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Moo Goo Gai Pan Recipe

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Chicken Moo Goo Gai Pan image
Tracey and her Horse

 

This recipe for Chicken Moo Goo Gai Pan, by , is from The Stuckey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless chicken breasts, cut up
⅓ c oil
3 slices ginger
2 garlic cloves
1 c chicken stock
2 Tbsp cornstarch
lb sliced mushrooms (I omit these)
lb snow peas
8 oz can water chestnuts, drained
8 oz can bamboo shoots, drained
c carrots, thin sticks
4 green onions, sliced
2 stalks celery, sliced thin
rice
LaChoy chow mein noodles

Directions:
Directions:
Preheat Wok. Swirl oil around sides. When oil is hot add ginger and garlic. Brown and then discard. Add chicken - cook 4 minutes. Combine chicken stock and corn starch. Pour over chicken and reduce heat. Add all vegetables. Cover and simmer about 15 minutes. Season with soy sauce and serve over rice immediately. I also like it over crunchy chow mein noodles or with the crunchy chow mein noodles on top for added crunch.

Personal Notes:
Personal Notes:
Tracey would ride her horse for hours. Her parents stated that they were often worry she would fly off of it because she would get to bouncing so high.

 

 

 

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