Moo Goo Gai Pan Recipe 455
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
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 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 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.
MOO GOO GAI PAN III
This is probably the first stir fry recipe I ever tried. It was in the little recipe booklet that came with my first wok. It still ranks with my favorites. Remember the essence of Chinese cooking, buy what is cheap and cook it well. Portions and cooking time are a guess. If you use anything frozen, thaw before cooking.
Provided by Pierre Dance
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the sauce ingredients.
- Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
- Add green onions and garlic; cook 1/2 minutes.
- Remove and set aside.
- Scrap wok clean and reheat; add 2 tablespoons oil.
- Swirl; add vegetables and stir fry 2 minutes.
- Add 2 tablespoons water, cover and steam 2 minutes.
- Push the vegetables to the sides of the wok.
- Stir sauce and pour into the center of the wok.
- Stir sauce until it's thick and bubbly.
- Return the chicken and mix with the vegetables and sauce.
- Stir a bit until hot. Serve with rice.
MOO GOO GAI PAN
The BEST recipe I've tested for Moo Goo Gai Pan. I found this in the May 8, 1988 issue of Awake! magazine, published by the Watchtower Bible & Tract Society, NY. There are a LOT of ingredients but once you have them all prepped and ready to go the recipe comes together very quickly, and it's SO worth it!
Provided by Chef JenniB
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Marinate the chicken pieces in the soy sauce, wine, and sugar.
- Stir in the cornstarch, and allow the pieces to stand for half an hour.
- Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
- Remove from the pan and set aside.
- Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
- Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
- minced garlic can be added without burning.
- Stir-fry for one minute.
- Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
- Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
- Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
- Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!
Nutrition Facts : Calories 102.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 2.4, Sodium 752.7, Carbohydrate 16.5, Fiber 1.5, Sugar 4.7, Protein 4.4
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- Mix 2 tbsp soy sauce and 2 tbsp cornstarch into a slurry then add the chicken and mix to coat. Allow to marinate while you complete the prep, 10-15 minutes, stirring occasionally.
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