Main Entrees

Moo Goo Gai Pan

This flavorful and aromatic Asian stir-fry favorite is delicious with hot, fluffy rice.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
30 minutes
Servings 
4
Ingredients 

SAUCE
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon pepper
CHICKEN AND VEGETABLES
3 tablespoons vegetable oil, divided
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
2 cloves garlic, thinly sliced
1 package (8 ounces) mushrooms, cut into 1/2-inch slices
2 stalks celery, cut into 1/4-inch slices
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, cut into 1/2-inch slices
1 package (6 ounces) frozen snow pea pods

Instructions 

Combine all the sauce ingredients in a small bowl; stir until smooth. Set aside.

Heat 1 tablespoon of the oil in a large sauté pan or wok over medium-high heat. Add the chicken and garlic; cook, stirring frequently, for about 5 minutes or until thoroughly cooked. Transfer to a plate.

Heat the remaining 2 tablespoons oil in the pan. Add the mushrooms, celery, and water chestnuts; cook, stirring frequently, for about 5 minutes or until crisp-tender. Add the green onions, pea pods, cooked chicken, and sauce mixture. Cook, stirring constantly, for about 5 minutes or until the sauce thickens and mixture is heated through.

Variations 

2-1/2 cups fresh snow pea pods may be substituted for the frozen snow pea pods; cook them with the mushrooms and water chestnuts. As a variation, add 1/2 red bell pepper, cut into 2-inch by 1/4-inch strips; cook with the mushrooms.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
Asian

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      279
    • Calories from Fat 
      35%
    • Total Fat 
      11g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      21g
    • Protein 
      24g
    • Sugars 
      5g
    • Cholesterol 
      49mg
    • Dietary Fiber 
      4g
    • Sodium 
      1,437mg
  • DAILY VALUE
    • Vitamin A 
      3%
    • Vitamin C 
      21%
    • Calcium 
      5%
    • Iron 
      15%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      2
    • Vegetable 
      1
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Gold'n Plump Exclusive