Moo Goo Gai Pan Recipe

This better-than-takeout Moo Goo Gai Pan is made with smooth slices of hen, white button mushrooms, and different classic stir-fry veggies all bathed in a scrumptious and easy savory stir fry sauce. Discover ways to make this Moo Goo Gai Pan Recipe right at home and have dinner geared up and at the table in forty mins or much less!

Moo Goo Gai Pan Recipe

Moo goo gai pan (or móh-gū gāi-pin in Cantonese) is the yank model of a easy Cantonese stir-fry usually made with sliced or cubed chook and white button mushrooms in a mild stir-fry sauce. Within the famous American version found on menus across the states, you'll generally locate more veggies (carrots, bok choy, snow peas, bamboo shoots, water chestnuts, cabbage, etc) and greater sauce.

Moo Goo Gai Pan Recipe

For the Chicken:

  • 2 tsp oil
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1 lb boneless skinless chicken breast

For the Sauce:

  • 1 tsp sesame oil
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp Shaoxing wine - (substitute with dry sherry or additional broth)
  • 3 tsp cornstarch

For the Stir-Fry:

  • 2 tbsp oil - divided
  • 4 cloves garlic - minced
  • 5 stalks green onions - chopped and divided
  • 10 ounces white button mushrooms - sliced
  • 2 carrots - sliced
  • 1 cup snow peas
  • 1 (5 ounce) can bamboo shoots - drained
  • 2 (5 ounce) cans water chestnuts - drained
  • sesame seeds - to garnish

  1. Prepare the chicken- Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the oil, cornstarch, and salt. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch.
  2. Mix the sauce- Add all ingredients for the sauce (sesame oil, low-sodium chicken broth, soy sauce, oyster sauce, Shaoxing wine, and cornstarch) to a small mixing bowl. Whisk well to combine. Set aside.
  3. Cook the chicken- heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 30 seconds, or until the bottom is golden. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (the chicken will still be raw in the middle- that’s ok).
  4. Sauté the aromatics- return the skillet to medium heat. Add the remaining tablespoon of oil. Once hot, add the minced garlic and half of the green onions to the pan. Mix to combine and sauté for 30 seconds, or until fragrant.
  5. Cook the remaining vegetables- Add the carrots and mushrooms to the skillet, mixing well to combine. Cook, stirring often until the vegetables start to turn soft, approximately 3 minutes. Add the snow peas, bamboo shoots, and water chestnuts, mixing well to combine. Continue to cook for an additional 2 minutes or so.
  6. Add the sauce and return the chicken. Give the sauce a final stir to dissolve the cornstarch and pour directly into the skillet with the vegetables. Add back the chicken. Mix well to combine and continue to cook until the sauce has thickened and the chicken is cooked through.
  7. Serve immediately with a side of rice and a sprinkle of sesame seeds, if desired.

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