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Moo Goo Gai Pan

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp Flora Cuisine
  • 100 grams wild mushrooms (shitake or any other of your choice)
  • 100 grams enoki mushrooms broken into florets
  • 225 grams broccoli cut into florets
  • 225 grams tinned bamboo shoots, drained
  • 200 grams tinned water chestnuts, drained
  • 1 Knorr Garlic Flavour Pot
  • 600 grams skinless chicken breast fillets, cut into thin strips
  • 1 level tbsp cornflour mixed with 2 tbsp water
  • 15 grams palm sugar
  • 1.5 tbsp mirin seasoning
  • 1 Knorr Chicken Stock Pot

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

338kcal

Energy (kJ)

1411kJ

Protein (g)

36.2g

Carbohydrate incl. fibre (g)

23.4g

Carbohydrate excl. fibre (g)

20.1g

Sugar (g)

11.2g

Fibre (g)

3.2g

Fat (g)

10.9g

Saturated fat (g)

1.8g

Unsaturated fat (g)

2.0g

Monounsaturated fat (g)

1.2g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.1g

Cholesterol (mg)

96mg

Sodium (mg)

853mg

Salt (g)

2.13g

Vitamin A (IU)

266IU

Vitamin C (mg)

33.0mg

Calcium (mg)

39mg

Iron (mg)

4.28mg

Potassium (mg)

970mg

Total

1350kcal

5645kJ

144.8g

93.4g

80.5g

44.8g

12.9g

43.5g

7.1g

7.9g

4.6g

3.3g

0.2g

385mg

3411mg

8.53g

1064IU

132.1mg

156mg

17.13mg

3882mg


  • 1 Heat the Flora Cuisine in a wok, over a gentle heat. Stir in the mushrooms, broccoli, bamboo shoots and water chestnuts. Stir and cook for approximately 5 minutes.
  • 2 Add the Knorr Garlic Flavour Pot and cook for a further 1 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, palm sugar, mirin 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 and mange tout.