Moo Goo Gai Pan (Chicken with Mushrooms)

By re1ndeer

Ingredients
  • 1 lb. boneless chicken, cubed

  • 2 Tablespoons cornstarch

  • 2 cups sliced fresh mushrooms

  • 6 cups sliced bok choy (chinese cabbage)

  • 1/8 teaspoon ground ginger

  • 1 can (8oz.) bamboo shoots, drained and rinsed

  • 3/4 cup chicken broth

  • 2 Tablespoons soy sauce (can use low-sodium)

  • 1 Tablespoon dry sherry or apple juice

  • 1/4 teaspoon sugar

Directions
  1. Combine chicken and cornstarch in a 2 quart microwave safe casserole; mix to coat evenly.

  2. Microwave (high) uncovered, 5 to 6 minutes or until chicken is no longer pink, stirring once. Remove chicken from casserole and set a side. Add mushrooms, bok choy, and ginger to casserole.

  3. Microwave (high) , uncovered, 2 1/2 to 3 minutes or until bok choy starts to wilt, stirring once. Stir in bamboo shoots, chicken broth, soy sauce, sherry, sugar, and chicken.

  4. Microwave (high), uncovered 4 to 5 minutes or until sauce boils and thickens stirring twice.


Nutritional Facts

Servings
5
Calories
149
Protein
25g
Fat
2g
Carbohydrate
8g
Sodium
625mg
Cholesterol
52mg

chicken/poultry microwave chicken ultra-low-carb

10 replies

re1ndeer
re1ndeer 2011-06-18 00:30:29 -0500 Report

I love chinese, and I love moo goo gai pan. I played around till I found it the way it is. Very good.