Chicken with Mushrooms (Moo Goo Gai Pan)

Jazzed up version of the restaurant classic. This chicken with mushrooms contains a pinch of bright red peppers to give it a color pop and another flavor element.

Stir fries are just about the best way you can use any leftovers–meat or veg.

I had a breast of a roasting chicken in the fridge that was leftover from when I made my crock pot rotisserie chicken a few days ago. I couldn’t think of a better way to use half of that breast. The other half will become a chicken salad tomorrow.

Since there’s been lots of sales on mushrooms lately–and I can’t resist a sale–I had a box that I’d bought about a week ago and wanted to use them before I had to chuck them. Also had a nice bright red bell pepper as the red, orange and yellow ones were on sale…yep couldn’t resist this either. I know the real deal dish doesn’t contain peppers, but I added them because I do like the flavor and it added such a nice pop of color. If you want to be a purist about the recipe, just leave out the peppers!

Don’t do mushrooms? Just increase the peppers and snow peas. Of course it won’t be anything like Moo Goo Gai Pan, but it will still be delicious and like they say, “What’s in a name,” anyway?

This was served over jasmine rice. I highly recommend using jasmine rice with this and to be honest, exclusively, because it has such a wonderful flavor. It’s really not much more expensive than regular long-grain rice. This rice is so good you can eat it plain. Not to mention, this is the rice used in Chinese restaurants–or at least any that I’ve ever eaten in.

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Chicken with Mushrooms (Moo Goo Gai Pan)

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4

Author: Judith Hannemann

Ingredients

• 2 cups sliced cooked chicken breast
• 8 oz fresh mushrooms sliced in half
• 1 clove garlic minced
• 1/4 cup thinly sliced red bell pepper
• 8-10 snow peas
• 2 green onions sliced
• 2 tbs vegetable oil
• Sauce:
• 1 1/4 cup rich chicken stock
• 2 tbs soy sauce
• 1 tbs sugar
• 1/2 tsp dark sesame oil
• Thickening:
• 2 1/2 tbs corn starch
• 1/4 cup water

Instructions

• Mix the sauce ingredients; set aside
• Mix the thickening ingredients; set aside
• Heat a wok or large skillet over medium-high heat.
• Add oil.
• When oil begins to shimmer, add the mushrooms and garlic
• Stir fry for about 3-5 minutes or until mushrooms lose that "raw" look
• Add the cooked chicken and stir fry till heated through.
• Add the sauce mixture and heat until it boils.
• Add the red bell pepper, green onion and the snow peas; stir to combine
• Mix up the thickening mixture again because as the cornstarch/water sits, the cornstarch sinks to the bottom of the dish.
• Add the thickener and stir until sauce is thickened and bubbling; cook for 1 minute.
• Serve immediately over rice

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