Moo Goo Gai Pan ~ Lunchbag Week 25

Believe it or not, this delicious dish is just 120 calories per cup, and that’s just what we need when it’s too cold for any of us to go outside and get some exercise!

  • 5 shiitake mushrooms, sliced
  • 12 oz. fresh or frozen pea pods
  • 6 oz chicken breast, cooked and diced
  • 1 cup chicken broth (divided)
  • 1 can water chestnuts, drained
  • 1 can bamboo shoots, drained
  • 1 can button mushrooms, drained
  • 2 cloves garlic, crushed
  • 2 tsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 Tbsp cornstarch

In hot wok or large pan add 1/2 cup broth, water chestnuts, bamboo shoots, button mushrooms, shiitake mushrooms, garlic, soy sauce, oyster sauce, and sesame oil. Cook 10 minutes over med-high heat, stirring frequently. Add chicken to pan. Mix cornstarch into remaining broth . Add broth mixture and pea pods to pan and stir until pea pods are bright green and sauce thickens. Serve over rice.

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4 thoughts on “Moo Goo Gai Pan ~ Lunchbag Week 25”

  1. Looks so good and easy to make! I'm definitely going to have to add this to my list of foods. Thanks for sharing!

  2. looks tasty!

    do you think I could use regular oil in place of sesame? I'm allergic… but would love to try my hand at this!

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