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Moo Goo Gai Pan

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 45ml stork margarine
  • 100g shiitake mushrooms (or wild mushrooms of your choice)
  • 100g enoki mushrooms, broken into small florets (or wild mushrooms of your choice)
  • 200g broccoli, cut into florets
  • 200g bamboo shoots, drained
  • 4 cloves garlic, crushed
  • 600g skinless, boneless chicken breasts, cut into thin strips
  • 15ml cornflour, mixed into 2 tbsp water
  • 15g palm sugar (or brown sugar)
  • 20ml rice wine vinegar (or white wine vinegar)
  • 1 KNORR Chicken Stock Pot
  • 1 Heat the Stork Margarine in a wok, over a gentle heat. Stir in the mushrooms, broccoli and bamboo shoots. Stir and cook for approximately 5 minutes.
  • 2 Add the garlic and cook for a further minute.
  • 3 Add the chicken strips and cook on medium heat for 5-7 minutes until chicken is lightly browned and is cooked through.
  • 4 Stir in the cornflour, sugar, rice wine vinegar and Knorr Chicken Stock Pot. Bring to the boil, stirring constantly, then reduce to medium heat and cook for 20-30 seconds until the sauce becomes clear and thick.
  • 5 Place into bowls and serve immediately with fluffy aromatic rice.