** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture.
2. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar.
3. Stir-fry for 2 minutes, then cover and cook for 5 minutes.
4. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat.
5. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through.
6. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Mushroom, MSG, Poultry, Corn, Cabbage, Spring Onion, Garlic, Natural Sweeteners allergies.