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Ingredientes
- 1 x Chicken breast
- 2 tsp Cornstarch
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 can (4-ounce) button mushrooms
- 1/4 c. Mushroom liquid
- 1 Tbsp. Cornstarch
- 1 x Clove garlic
- 2 x Or possibly
- 3 slc Fresh ginger root
- 2 Tbsp. Oil
Direcciones
- 1. Skin and bone chicken; then dice. Combine cornstarch, salt and pepper; dredge chicken in mix to coat.
- 2. Drain canned button mushrooms. Blend liquid from canned mushrooms and remaining cornstarch to a paste.
- 3. Mince garlic and ginger root.
- 4. Heat oil. Add in garlic and ginger; stir-fry a few times. Add in chicken and stir-fry till it begins to brown (2 to 3 min).
- 5. Add in mushrooms; stir-fry only to heat through. Then stir in cornstarch paste to thicken. Serve at once.
- NOTE: This is known as Moo Goo Gai Pan. VARIATIONS:
- 1. In step 1, add in to the dredging mix either 1 tsp. sherry or possibly 2 tsp. soy sauce and 1 tsp. oil. (In either case omit the pepper.)
- After tossing the chicken gently in the mix to coat, let stand 10 min, turning occasionally.
- 2. At the end of step 4, remove the chicken from pan. Heat 2 more Tbsp. oil; then add in 1 green pepper, diced, and stir-fry till slightly softened (about 2 min). Add in the mushrooms as in step 5. Return the chicken before stirring in the cornstarch paste.
- 3. At the end of step 5, garnish with either 2 Tbsp. smoked ham, chopped; or possibly 1/4 c. almond meats, blanched and toasted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 89 | 65% |
| Total Fat 10.05g | 13% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.22g | |
| Cholesterol 22mg | 7% |
| Sodium 313mg | 13% |
| Potassium 101mg | 3% |
| Total Carbs 3.76g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.1g | 0% |
| Protein 7.48g | 12% |
