george lius moo goo gai pan rice

Author of this recipe: Kenneth Luxenberg

Cook delicious George Lius Moo Shu Gai Pan Rice with this simple recipe! Serve with steamed white rice, stir-fried vegetables, and crispy fried rice noodles for a satisfying meal. #georgelius #mooshugai #ricecooking #chinesefood #moodishu

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Ingredients

• Here are the ingredients for a delicious George Liu's Moo Goo Gai Pan Rice:
• * 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
• * 1 tablespoon vegetable oil
• * 1 clove garlic, minced
• * 1 teaspoon fresh ginger, grated
• * 1 tablespoon cornstarch
• * 1/4 cup soy sauce
• * 1/4 cup chicken broth
• * 2 tablespoons honey
• * 2 tablespoons vegetable oil
• * 1 cup cooked white rice
• * 1 cup mixed vegetables (broccoli, carrots, peas), chopped
• * 1/4 cup chopped green onions
• * Sesame seeds for garnish
• By including these ingredients, you'll be able to create a delicious and satisfying meal that will have your taste buds dancing. Make sure to follow the instructions carefully and enjoy the delicious flavor of George Liu's Moo Goo Gai Pan Rice.

Steps

2. George Liu's Moo Shu Gai Pan Rice Recipe
4. Ingredients:
6. For the rice:
7. - 2 cups of jasmine rice
8. - 4 cups of water
9. - Salt
11. For the moo shu gai:
12. - 1 pound boneless, skinless chicken breast, cut into thin strips
13. - 3 tablespoons of vegetable oil
14. - 2 garlic cloves, minced
15. - 1 tablespoon of fresh ginger, grated
16. - 1 red bell pepper, seeded and sliced
17. - 1 cup of mushrooms, sliced
18. - 1/2 cup of hoisin sauce
19. - 1/4 cup of soy sauce
20. - 2 tablespoons of cornstarch
21. - 1/4 cup of water
22. - Salt and black pepper to taste
24. For the garnish:
25. - Green onions, sliced
26. - Sesame seeds
27. - Sriracha sauce (optional)
29. Instructions:
31. 1. Begin by preparing the rice. In a medium saucepan, combine 4 cups of water and 2 cups of jasmine rice. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the rice is fully cooked and the water has been absorbed.
33. 2. While the rice is cooking, prepare the moo shu gai. In a large skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and grated ginger and sauté for 30 seconds, or until fragrant.
35. 3. Add the chicken strips to the skillet and cook for 5-7 minutes, or until browned and cooked through. Set the chicken aside on a plate.
37. 4. In the same skillet, add another tablespoon of vegetable oil and sauté the red bell pepper and mushrooms for 3-4 minutes, or until softened.
39. 5. In a small bowl, whisk together 1/4 cup of water and 2 tablespoons of cornstarch. Pour this mixture into the skillet with the vegetables and stir to combine.
41. 6. Add the hoisin sauce and soy sauce to the skillet and stir until well combined. Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened and saucy.
43. 7. Return the cooked chicken strips to the skillet with the vegetables and stir to combine. Season with salt and black pepper to taste.
45. 8. To serve, divide the rice into bowls and top each bowl with a generous portion of the moo shu gai. Garnish with sliced green onions, sesame seeds, and sriracha sauce (if desired). Enjoy your delicious George Liu's Moo Shu Gai Pan Rice!

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