Moo Goo Gai Pan
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
154 kcal
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Course
Main Course
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Cuisine
Chinese
Moo Goo Gai Pan
Description
This Moo Goo Gai Pan recipe involves stir-frying vegetables such as fresh mushrooms, broccoli florets, snow peas, water chestnuts, and straw mushrooms in vegetable oil before setting them aside. Chicken breast strips are then cooked with minced garlic until no longer pink. A sauce of cornstarch, sugar, soy sauce, rice vinegar, and chicken broth is added and brought to a boil to thicken. The cooked vegetables are returned to the pan and tossed with the sauce to blend the flavors.
The dish results in tender, juicy chicken and crisp-tender vegetables coated in a glossy, mildly savory sauce with balanced sweetness and tang from sugar and vinegar. The variety of vegetables provides a pleasing combination of textures, from crunchy water chestnuts to tender mushrooms and broccoli. Garlic contributes aromatic flavor.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. To reheat, warming gently in a skillet with a little oil or microwaving works well to maintain texture and flavor.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup mushroom sliced, fresh
- 2 cups broccoli chopped florets
- 1 cup snow peas
- 1 (8-ounce) can water chestnuts drained, sliced
- 1 (15-ounce) can straw mushrooms drained, whole
- 1 tablespoon vegetable oil
- 2 teaspoons garlic minced
- 1 pound chicken breast cut into strips, skinless, boneless
- 1 tablespoon corn starch
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ cup chicken broth
- 1 teaspoon garlic salt with parsley flakes
Instructions
- 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, water chestnuts, snow peas, and straw mushrooms.
- Cook and stir veggies for about 5 minutes. Remove veggies from the wok, and set aside. Clean off the wok/skillet.
- Heat the remaining tablespoon of vegetable oil 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 for about 5 minutes or until there is no pink in the center of the chicken.
- In a small bowl, stir cornstarch, sugar, soy sauce, rice vinegar, and chicken broth. 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/skillet, and toss with the sauce until all coated. Serve immediately and ENJOY!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months.
- Reheat in a skillet with a bit of olive oil or microwave to retain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 848mg | 35% |
| Potassium | 383mg | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 12mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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