Moo Goo Gai Pan
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
7 mins
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Marinating time
10 mins
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Total Time
37 mins
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Servings
4
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Calories
356 kcal
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Course
Main Course, Dinner
Moo Goo Gai Pan
Description
This rendition of Moo Goo Gai Pan begins by marinating chicken breast slices with salt, pepper, garlic powder, water, and cornstarch, which tenderizes the meat and provides a light coating for stir-frying. Stir-frying the chicken partially before setting it aside ensures it remains juicy without overcooking.
The vegetable mix combines crisp textures and mild flavors from carrots, mushrooms, water chestnuts, bamboo shoots, Napa cabbage, and snow peas. They're quickly stir-fried with garlic to release aroma before reincorporating the chicken. The addition of Shaoxing wine adds depth and subtle sweetness.
A sauce of low sodium chicken broth thickened with cornstarch slurry coats the ingredients, binding them with a light sauce. The dish finishes with a drizzle of sesame oil for its nutty aroma. This preparation results in a balanced dish with tender chicken and crunchy vegetables enveloped in a mild, savory sauce.
Although the recipe doesn’t list serving suggestions, Moo Goo Gai Pan is commonly enjoyed over rice. The notes recommend preparing all ingredients before cooking for smooth workflow and suggest alternatives for vegetables to suit preference. Leftovers can be refrigerated for a few days or frozen if sauce and solids are stored separately to prevent sogginess.
Ingredients
Chicken
- 1 pound chicken breast boneless skinless, cut in half lengthwise, then thinly sliced against the grain, about ⅛-inch thick
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- ¼ cup water
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil divided
Veggies
- ½ medium carrot thinly sliced on diagonal ⅛-inch in thickness
- 6 ounces white mushrooms or cremini mushrooms, sliced ¼-inch thick
- 8 ounces water chestnut drained (1 can
- 8 ounces bamboo shoots sliced, drained (1 can)
- 6 ounces Napa cabbage separate leaves from stalk, stalk cut into 1 inch pieces, and leaves about 2 inches
- 2 cloves garlic minced
- 1 cup snow peas
- 1 tablespoon Shaoxing wine
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 1 cup chicken broth low sodium
- 1 tablespoon cornstarch plus 1 tbsp water to make slurry
- 1 teaspoon sesame oil
Instructions
- 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 tablespoon of the vegetable oil over the chicken and stir well.
- In a large wok, heat the remaining 2 tablespoons 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.
- 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.
- 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.
- Serve over rice or noodles.
Notes
- Prepare and have all ingredients ready before cooking as the stir-fry process moves quickly.
- Vegetables like bok choy, broccoli, or celery can be substituted for water chestnuts to adjust texture and flavor.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For freezing, store cooked chicken, vegetables, and sauce separately to avoid mushy texture upon thawing; freeze in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 755mg | 31% |
| Potassium | 940mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1717IU | 34% |
| Vitamin C | 31mg | 34% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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