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Ernesto Andrade / Flickr / CC22.0
Nutritional Guidelines (per serving) | |
---|---|
346 | Calories |
16g | Fat |
15g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 346 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 4g | 22% |
Cholesterol 95mg | 32% |
Sodium 1303mg | 57% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 14% |
Protein 35g | |
Calcium 42mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mah Gu Gai Pin means "fresh mushrooms cooked with sliced chicken."
Ingredients
- 2 chicken breasts (large boneless, skinless, 7 to 8 ounces each)
- Marinade:
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine (or dry white wine)
- Dash of freshly ground black (or white pepper)
- 2 teaspoons cornstarch
- Other:
- 4 ounces fresh mushrooms (any variety)
- 5 canned straw mushrooms
- 4 ounces canned bamboo shoots
- 1/2 cup plus 2 tablespoons chicken broth
- 1 tablespoon dark soy sauce
- 4 teaspoons oyster sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon sesame oil
- 1 tablespoon cornstarch
- 5 tablespoons oil for stir-frying (or as needed)
- 2 teaspoons minced ginger
Steps to Make It
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Gather the ingredients.
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Pat the chicken breasts dry.
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Cut off any extra fat.
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Cut the breasts into thin strips approximately 2 1/2 inches long and 1/2 inch thick.
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Add the marinade ingredients to the chicken strips, add the cornstarch last and using your fingers to mix it in.
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Marinate the chicken for 20 minutes.
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While the chicken is marinating, prepare the vegetables and sauce.
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Wipe the fresh mushrooms with a damp cloth and slice.
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Rinse the canned straw mushrooms, pat dry and slice.
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Rinse the bamboo shoots under warm running water, drain and cut into 1-inch pieces.
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To prepare the sauce, in a small bowl, combine 1/2 cup chicken broth with the dark soy sauce, 4 teaspoons oyster sauce, sugar and sesame oil.
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Whisk in 1 tablespoon cornstarch.
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Set aside.
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Heat the wok over medium-high to high heat.
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Add 2 tablespoons oil.
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When the oil is hot, add the marinated chicken.
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Stir-fry until the chicken changes color and is nearly cooked through.
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Remove from the wok.
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Add 1 tablespoon oil.
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When the oil is hot, add the chopped fresh mushrooms.
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Stir-fry until the water begins to come out (2 to 3 minutes).
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Add 2 tablespoons of the chicken broth.
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Continue stir-frying until most of the liquid has evaporated.
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Push the fresh mushrooms up to the sides of the wok.
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Add 2 more tablespoons oil in the middle. Add the minced ginger and stir-fry until aromatic.
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Add the straw mushrooms.
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Stir-fry for 1 minute, then add the bamboo shoots.
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Move the vegetables up to the side of the wok.
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Give the sauce a quick re-stir and add to the middle of the wok.
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Stir quickly to thicken.
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When the sauce is thick and bubbling, add the chicken back into the pan.
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Mix everything together, cook for another 30 seconds and serve hot. Enjoy!
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