When we were younger my mother was a very good cook. She was ‘self taught’ and read a lot of magazines about food. In the 70’s grocery stores in rural Pennsylvania didn’t have big ethnic sections, you had soy sauce and not a whole lot more. Today there is so much more to choose from. Well, I’ve remade this childhood favorite with a few added ingredients.
Moo Goo Guy Pan
4 boneless skinless chicken thighs
1 green pepper cut into chunks
1 red pepper cut into chunks
1 red onion cut into chunks
2 celery stalks cut into 1/8th inch slices about a cup
2 cloves garlic minced
1 can water chestnuts drained and quartered
1 Tbs low sodium soy sauce
2 tsp Hoisin sauce
2 tsp grated ginger
2 tsp sesame oil
2 Tbs vegetable oil
2 cups cooked rice
Heat the 1 Tbs of vegetable oil in a skillet. Cut the chicken thighs into bite size pieces and dust with salt and pepper. Fry until cooked through, about 8 minutes. Remove from pan and set aside. Add remaining vegetable oil and add onions, peppers, celery and chestnuts. Cook until the veggies are cooked through. Add garlic and cook about 3 minutes. Return the chicken to the pan and add remaining ingredients except the rice. Stir together for about 5 more minutes. Serve over rice. Delicious!
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