MOO GOO GAI PAN
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 3
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
- Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 30.9 g, Cholesterol 86.3 mg, Fat 14.3 g, Fiber 8.3 g, Protein 41.7 g, SaturatedFat 2.7 g, Sodium 989.9 mg, Sugar 8.9 g
EASY MOO GOO GAI PAN RECIPE
Moo Goo Gai Pan is a classic Chinese dish with tender chicken pieces and mushrooms then add in crisp vegetables such as carrots, water chestnuts, snow peas all stir fried together with a special white sauce poured over top and simmered all together. Way better than take out and only 20 minutes!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 16
Steps:
- In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
- Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.
- To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
- Add the chicken back to the wok and pour the sauce on top and let summer until it starts to thicken.
Nutrition Facts : Calories 419 kcal, Carbohydrate 22 g, Protein 23 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 750 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
MOO GOO GAI PAN II
While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.
Provided by Bao Le
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
- Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
Nutrition Facts : Calories 173.5 calories, Carbohydrate 13.2 g, Cholesterol 25.5 mg, Fat 8.4 g, Fiber 2.7 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 48.2 mg, Sugar 3.6 g
DELICIOUS MOO GOO GAI PAN
I love Chinese food. But I don't eat it unless I make it myself. I worry about salt or MSG being put into the food. I have asked if MSG is in the food and have been told no, but my head told me otherwise. This is a recipe I've tweaked so it suits my taste.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 41m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the arrowroot, garlic, salt and pepper in a bowl. Toss the chicken thighs in this mixture. Set aside.
- Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
- Add the 2 remaining tbsps. of coconut oil into the skillet on high heat. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well.
- Cover and cook for an additional 6 minutes or until the thighs are completely cooked through.
- Add the chicken to the bok choy and add the green onions. Stir fry this for about 1 minute. Serve hot over rice.
- Bon Appetit!
Nutrition Facts : Calories 574.9, Fat 39.7, SaturatedFat 21.1, Cholesterol 118.4, Sodium 1414.6, Carbohydrate 24.8, Fiber 6, Sugar 13.4, Protein 35.3
CANTONESE MOO GOO GAI PAN
Make and share this Cantonese Moo Goo Gai Pan recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
- Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
- Heat a wok or large deep skillet over high heat.
- Add vegetable oil and swirl to coat pan.
- Add garlic and ginger and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
- Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
- Transfer to reserved bowl, leaving behind as much oil as possible.
- Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
- Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
- Add snow peas and water chestnuts.
- Cook, tossing occasionally, for 1 minute more.
- Stir soy sauce mixture and add to pan, pour in around sides.
- When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
- Add sesame oil and toss once more.
- Transfer to a serving plate; serve hot.
- May serve over hot cooked rice.
Nutrition Facts : Calories 197.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 36.6, Sodium 919.5, Carbohydrate 10.2, Fiber 1.4, Sugar 2.9, Protein 14.4
MOO GOO GAI PAN
Make and share this Moo Goo Gai Pan recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 25m
Yield 5-7 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture.
- Set aside.
- Heat 3 Tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar.
- Stir fry for 2 minutes, then cover and cook for 5 minutes.
- Remove from the wok.
- Heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat.
- Add the soy sauce, sugar and mix well.
- Cover and cook for about 6 minutes.
- Add the cooked vegetables and the scallions.
- Toss everything together.
- Serve hot with steamed rice.
Nutrition Facts : Calories 226, Fat 7.9, SaturatedFat 1.2, Cholesterol 60.4, Sodium 619.5, Carbohydrate 14, Fiber 4.7, Sugar 7.4, Protein 28
MOO GOO GAI PAN RECIPE - (4.5/5)
Provided by AzWench
Number Of Ingredients 19
Steps:
- 1. Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 minutes. 2. In a pan over medium high heat, add peanut oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside. 3. In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes. 4. Add bamboo shoots, chestnuts and chicken and cook for 2 minutes. 5. Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens. 6. Turn the heat off, season with ground white pepper and serve immediately.
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