• Ingredients
  • 1 tablespoon vegetable oil
  • 1/4 pound sliced fresh mushrooms
  • 1/4 pound snow peas
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/4 pound sliced bok choy
  • salt and black pepper to taste
  •  
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger root
  • 3/4 cup skinless, boneless chicken breast meat - thinly sliced
  • 1 teaspoon white wine
  • 1/4 teaspoon white sugar
  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
  • Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the 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 the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Nutritional Information

Amount Per Serving  Calories: 174 | Total Fat: 8.4g | Cholesterol: 25mg Powered by ESHA Nutrient Database Nutritional Information Moo Goo Gai Pan II Servings Per Recipe: 4 Amount Per Serving Calories: 174

  • Total Fat: 8.4g
  • Cholesterol: 25mg
  • Sodium: 145mg
  • Total Carbs: 13.2g
  •     Dietary Fiber: 2.7g
  • Protein: 12g