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| Moo Goo Guy Pan By Lin Pai ~~~~~~~~~~~~ Ingrients 1 tbsp. minced garlic 4 skinned & boned chicken breasts, cut into chunks 1 pkg. frozen Chinese Style vegetables, thawed 1 c chopped celery 1 chopped bell pepper (green, red or both) 1/2 lb. fresh mushrooms, washed & drained (sliced if desired) 1 lb. fresh bean sprouts, rinsed and drained 1 - 7oz can water chestnuts, drained (if desired) 1 c chicken broth (1 bouillon cube dissolved in 1 c water) 1 - 2 tbsp. soy sauce 6 sliced green scallions, if desired Cooked white rice should be prepared ahead of time, and kept hot while you prepare this dish. The chicken & vegetable mixture is served over hot white rice. Directions: In large skillet or wok, heat 2 tbsp. olive oil, add minced garlic. Add cubed chicken and fry until it turns white. Add salt and pepper to taste. Add celery, bell pepper and mushrooms. Stir in thawed frozen vegetables, and water chestnuts. Add broth and soy sauce. Let simmer over low heat about 15 mins. Meanwhile in a smaller pan, heat 2 tbsp oil Add bean sprouts, and 3 - 4 tbsp water Turn lightly until heated. out 5 mins Toss sprouts into chicken/vegetable mixture Serve over hot rice Lin says that this is one of the most popular dishes in their restaurant...hmmm I wonder if it is because it is so good, or just fun to say... Thanks Lin!! ~~~~~~~~ Taste of the Tunnels Index |
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