A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Moo Goo Gai Pan (Chicken With Mushrooms)
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- #120878
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 boneless, skinless chicken breast halves, cut into 1/2 inch cubes
1/2 cup dry white wine
1/2 teaspoon salt
1 bunch scallions, cut into 1/2 inch slices
1 cup celery, chopped into 1/2 inch pieces
1 tablespoon vegetable oil
1 container snow pea pods, strings removed
1/2 pound sliced mushrooms
1 can water chestnuts, sliced
1/2 cup chicken broth
1 tablespoon cornstarch, MIXED WITH
2 tablespoons cold water
1/2 teaspoon salt
directions
Combine chicken with wine and 1/2 teaspoon salt. Set aside. Stir fry scallions and celery in oil for 1 minute. Set aside. Stir fry pea pods 2 minutes and set aside. Stir fry mushrooms and water chestnuts 1 to 2 minutes. Set aside.
Stir fry the chicken and wine 2 to 3 minutes or until done. Combine chicken and vegetables in a wok. Stir together the broth, cornstarch mixture and 1/2 teaspoon salt.
Slowly add to chicken and vegetables in the wok and heat until thick and clear. Serve with rice.
added by
bdpulse
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 3, 2012
You know by now that I love simple, and that I love fresh flavors. This recipe was both. It really needed nothing more than the little bit of salt called for as far as seasoning goes. I even used low sodium chicken broth and it didn't need more. I served it with steamed brown rice. Really good!