Best Water Chestnuts Recipe Collection
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Unrated
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 people
Best Water Chestnuts Recipe Collection
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This restaurant quality moo goo gai pan takes just 25 minutes to make. Serve it alongside steamed rice for a healthy and delicious meal.
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Ingredients
Chicken
- 1 pound chicken breast boneless and skinless (454g
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce low sodium
- 1 teaspoon rice vinegar
- 1/2 tablespoon vegetable oil
Vegetables
- 1/2 tablespoon vegetable oil
- 2 teaspoons garlic minced (2 cloves)
- 1 teaspoon ginger minced
- 2 cups mushrooms sliced
- 1 cup snow peas
- 3 carrot medium
- 6 oz water chestnut drained (optional, sliced
- 6 oz bamboo shoots drained (optional, sliced
The Sauce
- 3/4 cup chicken stock low sodium
- 1/2 teaspoon sugar
- 1 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce low sodium
- salt to taste
- black pepper to taste
Instructions
Marinate the chicken
- 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.
Stir-fry the chicken
- 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).
Stir-fry vegetables
- 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.
- Make the sauce and mix with chicken and veggies
- 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.
Notes
- *The traditional moo goo gai pan recipe calls for bamboo shoots and water chestnuts, but you can use other vegetables such as broccoli and cabbage.
- The recipe can be made in advance and meal prepped up to 3 days in advance. Store in an airtight container in the fridge.
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