Moo Goo Gai Pan
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
308 kcal
-
Course
Main Course
-
Cuisine
Asian
Moo Goo Gai Pan
Description
This recipe prepares Moo Goo Gai Pan by marinating chicken slices in egg white and cornstarch to tenderize and create a delicate texture. The vegetables—carrots, mushrooms, snow peas, water chestnuts, and bamboo shoots—are stir-fried lightly to retain their crispness and color, seasoned simply with salt and pepper. The chicken is cooked separately, then combined with the aromatics garlic and ginger to deepen the flavor profile.
The cooking method emphasizes quick stir-frying over medium-high heat to keep the vegetables crisp-tender and the chicken juicy. The final dish has contrasting textures with tender chicken and crunchy vegetables, enhanced by a subtle savory sauce with soy and sesame notes.
Moo Goo Gai Pan is typically served hot as a main course and can be paired with plain steamed rice or noodles to balance the flavors and provide a filling meal.
Ingredients
- 1 pound chicken breast boneless, skinless, thinly sliced
- 1 egg large, white
- 2 tablespoons cornstarch divided use, 1 teaspoon
- 1 tablespoon vegetable oil divided use
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 2 cups mushrooms sliced
- 1 cup snow peas
- 1/2 cup carrot thinly sliced
- 1 ounce water chestnuts drained, canned, sliced
- 1 ounce bamboo shoots drained, canned, sliced
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- salt to taste
- black pepper to taste
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 39g | 78% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 420mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
