|
|
MOO GOO GAI PAN (Low Cholesterol) 2 chicken breasts, boned and cut into cubes 1/4 c. sliced green onions 1 c. sliced fresh mushrooms 1 small can sliced pimentos 1 c. chicken stock 1 (8 oz.) pkg. frozen peas, partially thawed 1 tsp. soy sauce 2 Tbsp. oil 1/4 tsp. ground ginger 1/8 tsp. pepper 2 Tbsp. water 1/2 tsp. salt 1 Tbsp. cornstarch hot cooked rice Sprinkle chicken with salt and pepper. Heat oil in pan over medium heat. Add chicken and cook until chicken turns white. Remove from pan. Add green onions; cook 1 minute. Stir in mushrooms, pimentos and ginger; cook until mushrooms are tender. Add stock and peas; bring to a boil. Mix soy sauce, cornstarch and water until smooth. Stir into vegetable mixture; boil 1 minute. Return chicken to pan; reduce heat to low. Cook 2 to 3 minutes. Serve with rice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |