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    Moo Goo Gai Pan

    Source of Recipe

    WW Post

    Recipe Introduction

    Healthy Units/Points: 4 per serving
    Yield: 4
    Posted by: sandythecur(Carol)
    Posted on: October 23, 2003
    Source: WW Take Out Tonight

    Comments: I serve with 1/3 c. steamed brown rice per serving.

    List of Ingredients

    1 pound skinless boneless chicken breast, cut in 1" pieces
    - 2 tablespoons cornstarch
    - 1/2 cup chicken broth
    - 2 tablespoons soy sauce
    - 1 teaspoon dark sesame oil (DON'T substitute for this if you can help it; it really makes the flavor)
    - 2 teaspoons Canola oil
    - 1 tablespoon fresh ginger, peeled and minced
    - 8 ounces fresh mushrooms, sliced
    - 1/4 pound fresh snow peas, trimmed and sliced
    - 1 red bell pepper, seeded and sliced
    - 3 scallions, cut in 1" pieces


    1. Combine chicken with 1 T. of cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 T. cornstarch, broth, soy sauce, and sesame oil in a small bowl; set aside.

    2. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken. Stir-fry until lightly browned, 2-3 minutes.

    3. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the mushrooms, snow peas, bell pepper, and scallions; stir-fry until crisp-tender, 3-4 minutes.

    4. Add the broth mixture and cook, stirring constantly, until the mixture boil and thickens, and the chicken is just cooked through, 1-2 minutes.

    Nutritionals (from MasterCook 7.0)
    Per Serving (excluding unknown items): 220 Calories; 5g Fat (21.4% calories from fat); 30g Protein; 12g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 445mg Sodium




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