Keto Moo Goo Gai Pan Food

MOO GOO GAI PAN I

Steps:

• In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
• Marinate for 15 minutes.
• Combine the stock and the remaining 1 tablespoon of cornstarch.
• Set aside.
• Heat the oil in a wok over medium-high heat until very hot but not smoking.
• Add the ginger and garlic and stir-fry for 1 minute.
• Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
• Add the mushrooms and stir-fry for 1 minute more.
• Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
• Add in the water chestnuts and heat through.
• Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.

MOO GOO GAI PAN

Steps:

• Blend corstarch and water in bowl until smooth and set aside.
• Sprinkle chicken with salt and pepper. Stir fry chicken in 1 Tbs oil until no longer pink. Remove from pan.
• Add onion to skillet and stirfry on medium heat 1 minute . Stir in mushrooms and ginger. Cook stirring constantly 2-3 minutes or until mushrooms are tender.
• Add broth and broccoli to skillet. Heat to boiling. Add cornstarch mixture and heat to boiling. Boil one minute and remove from heat. Stir in chicken and serve over rice.

CANTONESE MOO GOO GAI PAN

Steps:

• In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
• Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
• Heat a wok or large deep skillet over high heat.
• Add vegetable oil and swirl to coat pan.
• Add garlic and ginger and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
• Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
• Transfer to reserved bowl, leaving behind as much oil as possible.
• Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
• Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
• Add snow peas and water chestnuts.
• Cook, tossing occasionally, for 1 minute more.
• Stir soy sauce mixture and add to pan, pour in around sides.
• When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
• Add sesame oil and toss once more.
• Transfer to a serving plate; serve hot.
• May serve over hot cooked rice.

DELICIOUS MOO GOO GAI PAN

Steps:

• Put the arrowroot, garlic, salt and pepper in a bowl. Toss the chicken thighs in this mixture. Set aside.
• Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
• Add the 2 remaining tbsps. of coconut oil into the skillet on high heat. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well.
• Cover and cook for an additional 6 minutes or until the thighs are completely cooked through.
• Add the chicken to the bok choy and add the green onions. Stir fry this for about 1 minute. Serve hot over rice.
• Bon Appetit!

MOO GOO GAI PAN

Steps:

• Preheat Wok.
• Swirl oil around sides.
• When oil is hot add ginger and garlic.
• Brown and then discard.
• Add chicken - cook 4 minutes.
• Combine chicken stock and corn starch.
• Pour over chicken and reduce heat.
• Add all vegetables.
• Cover and simmer about 15 minutes.
• Season with soy sauce and serve over rice immediately.

MOO GOO GAI PAN

Steps:

• Partially freeze chicken; thinly slice into bite-sized strips.
• In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
• Slice the drained water chestnuts; set aside.
• Halve the pea pods crosswise; set aside.
• Slice the mushrooms and the green onion; set aside.
• Grate 2 teaspoons gingerroot; set aside.
• Heat the oil in wok over high heat.
• Add the chicken to wok and stir-fry 3 to 4 minutes.
• Remove chicken.
• Add more oil, if necessary.
• Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
• Return chicken to wok.
• Stir the bouillon mixture and stir into chicken.
• Cook and stir until thickened and bubbly.
• Cover and cook 2 minutes more or until heated through.