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
Moo Goo Gai Pan - a popular Chinese chicken stir-fry recipe with mushrooms and white sauce that is healthy and delicious. Make this moo goo gai pan recipe at home and you won't need another takeout.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 30m
Number Of Ingredients 15
Steps:
- In a bowl, prepare the Marinade. Lightly beat the egg white, add the salt and ground white pepper. Marinate the chicken with the mixture. Set aside. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess Marinade.
- Mix all the ingredients in the White Sauce together. Stir to combine well. Set aside.
- In a wok or skillet on high heat, add two tablespoons oil until heated. Add the chicken and stir-fry until the chicken is a little over half done, for about 45 seconds, or until the chicken turns white on the surface. Dish out, drain on paper towels and set aside. Clean and rinse the wok or skillet.
- Heat up the wok or skillet on high heat again. Add the remaining 1 tablespoon oil, stir-fry the garlic until light brown. Toss in the mixed vegetables and continue to stir-fry for 1 minute. Add in the mushrooms, stir to mix well.
- Add the chicken and the White Sauce. Stir to combine well with all the ingredients in the wok or skillet, about 1-2 minutes or until the chicken is cooked through. Dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 253 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 people, Sodium 1394 milligrams sodium, Sugar 4 grams sugar
MOO GOO GAI PAN
Better than takeout moo goo gai pan recipe that's savory and a little sour. Ready in less than 25 minutes!
Provided by Caroline Phelps
Categories Main
Time 40m
Number Of Ingredients 17
Steps:
- Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
- In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
- In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
- Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
- Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
- Turn the heat off, season with ground white pepper and serve immediately.
Nutrition Facts : Calories 326 calories, Sugar 6.5 g, Sodium 611 mg, Fat 13.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 4 g, Protein 32.1 g, Cholesterol 84.5 mg
MOO GOO GAI PAN
Moo goo gai pan is a delicious chicken and mushroom stir fry with a classic Chinese white sauce. Quick and easy and better than takeout!
Provided by Jamie
Categories dinner lunch Main Course
Time 20m
Number Of Ingredients 22
Steps:
- Marinate the chicken while you prep the vegetables and prepare the sauce.
- Mix together the ingredients for the sauce in a medium sized bowl and set it aside.
- Heat a pan or wok over medium high heat and add the oil. Once the pan is hot, add the sliced chicken to the pan and let it cook for 2 to 3 minutes. Remove it from the pan and set it aside.
- Add the mushrooms, broccoli, carrots, and onions to the pan. Stir fry together for about 2 to 3 minutes and then add the snow peas and cook for another minute.
- Add the chicken back into the pan along with the water chestnut and bamboo shoots.
- Finally add the sauce to the pan and toss to combine everything together until the sauce thickens up and becomes clear. Keeping things moving in the pan so the sauce evenly coats the vegetables. This should take about 1 to 2 minutes.
- Garnish with sesame seeds and serve immediately.
Nutrition Facts : Calories 326 kcal, Carbohydrate 23 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 316 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
MOO GOO GAI PAN
I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.
Provided by Chef Mommie
Categories Poultry
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Wok.
- Swirl oil around sides.
- When oil is hot add ginger and garlic.
- Brown and then discard.
- Add chicken - cook 4 minutes.
- Combine chicken stock and corn starch.
- Pour over chicken and reduce heat.
- Add all vegetables.
- Cover and simmer about 15 minutes.
- Season with soy sauce and serve over rice immediately.
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
MOO GOO GAI PAN {CHINESE CHICKEN AND VEGETABLE STIR FRY}
Moo Goo Gai Pan is a delicious Chinese chicken and vegetables stir-fried with mouthwatering moo goo gai pan sauce. I will share with you easy restaurant techniques to get extra-tender chicken in the stir-fry.
Provided by TipBuzz
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
- In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
- Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.
- In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.
- When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don't pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).
- Place the same pan over medium-high heat. When hot, add the remaining oil.
- Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.
- In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
- Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
- Remove from heat, add salt and pepper to taste. Serve over rice or noodles.
Nutrition Facts : Calories 246 kcal, Carbohydrate 17 g, Protein 29 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 340 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MOO GOO GAI PAN
We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.
Provided by lazyme
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Partially freeze chicken; thinly slice into bite-sized strips.
- In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
- Slice the drained water chestnuts; set aside.
- Halve the pea pods crosswise; set aside.
- Slice the mushrooms and the green onion; set aside.
- Grate 2 teaspoons gingerroot; set aside.
- Heat the oil in wok over high heat.
- Add the chicken to wok and stir-fry 3 to 4 minutes.
- Remove chicken.
- Add more oil, if necessary.
- Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
- Return chicken to wok.
- Stir the bouillon mixture and stir into chicken.
- Cook and stir until thickened and bubbly.
- Cover and cook 2 minutes more or until heated through.
CHINESE WHITE SAUCE
Chinese white sauce is a light, clear sauce made of stock, garlic, and ginger. It's thickened with cornstarch and can be used in any stir fry recipe!
Provided by Jamie
Categories Sauces
Time 6m
Number Of Ingredients 8
Steps:
- Set aside ¼ cup of the stock in a small bowl and mix together with the cornstarch. Set this aside as this will be used to thicken the sauce later.
- Mix together the remaining stock with the Shaoxing wine, toasted sesame oil, garlic, ginger, salt, and sugar. Add it to a medium pot and heat over medium high heat.
- When the stock mixture starts to boil, slowly drizzle in the cornstarch mixture while continually stirring. Be sure to stir the cornstarch first before adding it as it can settle.
- The sauce will start to thicken and turn from opaque to clear as it boils. Turn off the heat once it thickens. Adjust for seasoning, especially if your stock is unsalted. Add this to any stir fry dish or store in a jar for later use. This will keep in the fridge for up to 3 days in an airtight container. See the Notes section below for when to add to stir fry recipes.
Nutrition Facts : Calories 55 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 644 mg, Fiber 1 g, Sugar 1 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
MOO GOO GAI PAN
This recipe for moo goo gai pan is a classic dish of chicken and vegetables stir fried with a savory sauce. Plus tips on how to make your stir fries taste like they came from a restaurant!
Provided by Sara Welch
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
- In a large saucepan, heat 1 teaspoon of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly.
- Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.
- Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
- Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
- Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.
- Add the the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.
- In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.
- Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
- Serve immediately, over rice if desired.
Nutrition Facts : Calories 308 kcal, Carbohydrate 15 g, Protein 39 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 420 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
KETO MOO GOO GAI PAN
This keto moo goo gai pan recipe is a tangy chicken recipe that tastes like authentic Chinese cuisine. You will love how the sauce tastes!
Provided by Annie
Categories dinner Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Cut the chicken breasts into bite sized pieces and place them in a large bowl.
- Add ½ tsp rice vinegar and 1 Tbsp soy sauce to the bowl with the chicken and toss to combine.
- Heat the olive oil in a large skillet over medium high heat on the stove.
- Add the chicken to the heated skillet and saute until cooked completely through. Remove and set aside.
- Reduce the heat to medium and add the mushrooms, snap peas and carrots to the same skillet. Saute until softened.
- In a bowl, combine 1 Tbsp. rice vinegar, 1 Tbsp soy sauce, ⅓ cup chicken broth, 2 tsp minced garlic, ½ tsp sesame oil, 1 Tbsp oyster sauce and 1 tsp brown sugar substitute.
- Add the chicken back to the skillet with the veggies.
- Pour the sauce mixture over the ingredients and saute for another 5 minutes, stirring to combine well.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
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MOO GOO GAI PAN RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 30 mins
- Combine sliced chicken and water in a bowl, and massage until water is completely absorbed. Add salt, 1 1/2 teaspoons of the cornstarch, and 1 teaspoon of the oil; toss to coat. Let stand 20 minutes.
- Heat 2 tablespoons of the oil in a large wok over high. Add chicken in an single layer, and cook until browned, about 1 minute per side. Transfer to a plate.
- Heat 1 tablespoon of the oil in skillet. Add white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add carrots and mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add wine and browned chicken; cook, stirring occasionally, until wine has mostly evaporated, about 1 minute. Add snow peas; cook, stirring constantly, until bright green, about 1 minute. Stir in oyster sauce, sesame oil, and 3/4 cup of the broth.
- Stir together remaining 1/4 cup broth and 1 tablespoon cornstarch. Slowly drizzle over chicken mixture. Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Stir in vinegar. Serve over hot rice. Sprinkle with green parts of scallions, and garnish with sesame seeds.
MOO GOO GAI PAN (BETTER THAN TAKEOUT!) (MAKE AHEAD, TIPS ...
From carlsbadcravings.com
Reviews 14Servings 6-8Cuisine ChineseCategory Main Dish
- Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 30 minutes (no more).
- Optional: add cashews to empty skillet and dry roast over medium heat until golden in spots, remove to a plate.
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Once very hot, add chicken in a single layer and cook until golden, about 30 seconds; flip chicken over and sear the other side. Remove chicken to a plate (chicken will not be cooked through yet).
MOO GOO GAI PAN RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (8)Total Time 30 minsCategory Main CourseCalories 306 per serving
- Combine all the sauce ingredients in a medium bowl and stir until fully combined and cornstarch is dissolved. Set aside.
- In a large wok or skillet over medium-high, heat 2 tablespoons of canola oil. Add the chicken in one layer (if needed cook in batches), and cook until golden and done, for about 6-8 minutes, stirring occasionally. Remove chicken from pan and set aside on a plate.
- To the same skillet add the remaining tablespoon of oil, add the carrots, stir fry veggies and snow peas. Sauce for about 6-8 minutes, just until tender.
- Add back the chicken, give the sauce a good stir and pour it over the chicken. Toss to combine and let the mixture come to a boil, reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
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4.6/5 (20)Total Time 37 minsCategory Dinner, Main CourseCalories 340 per serving
- Prep the chicken: In a small bowl combine the chicken pieces with the salt, white pepper, garlic powder and water. Mix well and let marinate for 10 minutes. Stir in the cornstarch really well until the chicken is coated and you can no longer see white powder. Drizzle a tbsp of the vegetable oil over the chicken and stir well.
- Cook the chicken: In a large wok, heat the remaining 2 tbsp of vegetable oil over medium high heat. Add the chicken, spread it out for even cooking and cook it until it's about 60% cooked through, should take a couple minutes. Transfer the chicken to a plate.
- Cook the veggies: If there's no more oil left in the wok, add another tbsp or so of vegetable oil. Add the carrots, mushrooms, water chestnuts, bamboo shoots and white parts of the napa cabbage to the wok and stir fry for about 10 seconds. Add in the garlic and stir fry for another minute. Add in the snow peas, cooked chicken, and napa leaves. Stir fry for another 30 seconds.
- Make the sauce: Stir in the shoaxing wine and stir fry for 10 seconds. Add in the salt, sugar, white pepper and stir. Add the chicken broth and cornstarch slurry and stir fry until sauce thickens, another 30 seconds. Lastly, stir in the sesame oil and remove from heat.
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5/5 (26)Total Time 40 minsCategory Dinner, Main CourseCalories 462 per serving
- Make the sauce by combining sesame oil, chicken broth, soy sauce, fish sauce and cornstarch in a small bowl. Whisk to combine and set aside.
- Heat a large sauté pan over medium heat. Add extra virgin olive oil. Add chicken in a single layer. Flip each piece and cook other side until cooked through. Remove the chicken and set aside
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5/5 (6)Total Time 25 minsCategory Main CourseCalories 282 per serving
- Cut chicken into 1" bite-size pieces. Place in a medium bowl. Add vinegar and soy sauce and mix well. Sprinkle cornstarch over chicken and toss to coat. Cover the bowl and refrigerate for 30 minutes.
- Heat up 1 tablespoon of oil in a skillet. Add mushrooms and saute until soft and fragrant. If using steamable veggie mix, steam in the microwave and then stir in with mushrooms. Remove onto a plate. Set aside.
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