MOO GOO GAI PAN
Better than takeout moo goo gai pan recipe that's savory and a little sour. Ready in less than 25 minutes!
Provided by Caroline Phelps
Categories Main
Time 40m
Number Of Ingredients 17
Steps:
- Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
- In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
- In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
- Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
- Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
- Turn the heat off, season with ground white pepper and serve immediately.
Nutrition Facts : Calories 326 calories, Sugar 6.5 g, Sodium 611 mg, Fat 13.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 4 g, Protein 32.1 g, Cholesterol 84.5 mg
MOO GOO GAI PAN: MUSHROOM CHICKEN STIR FRY
Moo Goo Gai Pan is a Cantonese dish and translates directly to "mushrooms and sliced chicken." I remember this classic healthy Chinese dish from my first job in a Chinese restaurant in upstate New York where this Moo Goo Gai Pan were served amongst a host of Americanized Chinese dishes.
Provided by Bill
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 19
Steps:
- Place the chicken and 3 tablespoons of water in a medium bowl. Massage the chicken with your hands until the water is absorbed by the chicken. Next, add the rest of the marinade ingredients: 1 teaspoon canola oil, 2 teaspoons cornstarch, 1/4 teaspoon salt, and a pinch of ground white pepper. Mix well and set aside for 20 minutes.
- Heat the wok over high heat until it just starts to smoke. Coat the perimeter of the wok with two tablespoons of oil, and spread the chicken in one layer around the wok. Let it sear for 20 seconds. Turn the chicken and let the other side sear for another 20 seconds. Turn the heat off, and transfer the chicken back to your marinade bowl. The chicken should be about 60% done.
- Turn the burner back on to high heat, and add another tablespoon of oil, along with the ginger slices. Let the ginger infuse the oil for about 10 seconds. Add the scallions and garlic and stir fry for another 15 seconds. Next, add the mushrooms, bamboo shoots, and water chestnuts. Stir fry for 30 seconds, and add the bok choy.
- Next, add the Shaoxing wine and stir-fry for another minute. Then add the seared chicken slices and the hot chicken stock. It's important to add hot or even boiling chicken stock to keep the wok up to temperature. Most stove burners at home don't generate enough heat for a good stir-fry, so this is especially important for home cooks!
- While the mixture is coming to a boil, add about a teaspoon of salt and a pinch of white pepper, along with the sugar, oyster sauce, and sesame oil. Stir until well-combined. Taste the sauce with a spoon and re-season to taste.
- Give the cornstarch slurry a quick stir, as the water and starch tend to separate, and add slowly to the wok while stirring constantly. You can add more or less slurry, depending upon how thick you like your sauce to be. After a minute, the sauce should be thickened. Serve immediately with steamed rice!
Nutrition Facts : Calories 201 kcal, Carbohydrate 13 g, Protein 16 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 482 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
EASY MOO GOO GAI PAN
Moo Goo Gai Pan is an easy recipe for your late-night Chinese food cravings! This chicken and mushroom stir-fry is healthy, savory, and better than takeout.
Provided by Catalina Castravet
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Combine all the sauce ingredients in a medium bowl and stir until fully combined and cornstarch is dissolved. Set aside.
- In a large wok or skillet over medium-high, heat 2 tablespoons of canola oil. Add the chicken in one layer (if needed cook in batches), and cook until golden and done, for about 6-8 minutes, stirring occasionally. Remove chicken from pan and set aside on a plate.
- To the same skillet add the remaining tablespoon of oil, add the carrots, stir fry veggies and snow peas. Sauce for about 6-8 minutes, just until tender.
- Add back the chicken, give the sauce a good stir and pour it over the chicken. Toss to combine and let the mixture come to a boil, reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
- Garnish with sesame seeds and green onion before serving over rice if desired.
Nutrition Facts : Calories 306 kcal, Carbohydrate 16 g, Protein 26 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1120 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
MOO GOO GAI PAN
Moo Goo Gai Pan - a popular Chinese chicken stir-fry recipe with mushrooms and white sauce that is healthy and delicious. Make this moo goo gai pan recipe at home and you won't need another takeout.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 30m
Number Of Ingredients 15
Steps:
- In a bowl, prepare the Marinade. Lightly beat the egg white, add the salt and ground white pepper. Marinate the chicken with the mixture. Set aside. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess Marinade.
- Mix all the ingredients in the White Sauce together. Stir to combine well. Set aside.
- In a wok or skillet on high heat, add two tablespoons oil until heated. Add the chicken and stir-fry until the chicken is a little over half done, for about 45 seconds, or until the chicken turns white on the surface. Dish out, drain on paper towels and set aside. Clean and rinse the wok or skillet.
- Heat up the wok or skillet on high heat again. Add the remaining 1 tablespoon oil, stir-fry the garlic until light brown. Toss in the mixed vegetables and continue to stir-fry for 1 minute. Add in the mushrooms, stir to mix well.
- Add the chicken and the White Sauce. Stir to combine well with all the ingredients in the wok or skillet, about 1-2 minutes or until the chicken is cooked through. Dish out and serve immediately with steamed rice.
Nutrition Facts : Calories 253 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 people, Sodium 1394 milligrams sodium, Sugar 4 grams sugar
CANTONESE MOO GOO GAI PAN
Make and share this Cantonese Moo Goo Gai Pan recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
- Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
- Heat a wok or large deep skillet over high heat.
- Add vegetable oil and swirl to coat pan.
- Add garlic and ginger and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
- Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
- Transfer to reserved bowl, leaving behind as much oil as possible.
- Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
- Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
- Add snow peas and water chestnuts.
- Cook, tossing occasionally, for 1 minute more.
- Stir soy sauce mixture and add to pan, pour in around sides.
- When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
- Add sesame oil and toss once more.
- Transfer to a serving plate; serve hot.
- May serve over hot cooked rice.
Nutrition Facts : Calories 197.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 36.6, Sodium 919.5, Carbohydrate 10.2, Fiber 1.4, Sugar 2.9, Protein 14.4
MOO GOO GAI PAN (蘑菇鸡片)
Moo Goo Gai Pan, or "mo gu ji pian", means mushrooms and sliced chicken. It originated from a Cantonese dish and slightly transformed when it became one of the most famous American-Chinese dishes.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 17
Steps:
- Slice chicken against the grain into 5 mm (1/4-inch) pieces. Transfer into a small bowl. Add oil, cornstarch and salt. Gently mix by hand to coat chicken evenly with a thin layer of starch.
- Combine all the Sauce ingredients into a small bowl. Mix well and set aside.
- Heat 1 tablespoon oil in a large heavy-duty skillet (or a wok) over medium high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is almost cooked. Transfer chicken to a plate.
- Add the remaining 1 tablespoon oil into the skillet. Add garlic and green onion. Stir a few times to release fragrance.
- Add carrot and mushrooms. Cook until it starts to get tender, 2 to 3 minutes.
- Add snow peas, bamboo shoots, and water chestnuts. Cook 1 minute.
- Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add the chicken back to the pan. Stir until the sauce thickens.
- Transfer everything into a serving plate immediately.
- Serve hot over steamed rice or by itself.
Nutrition Facts : Sodium 538 mg, ServingSize 1 serving, Calories 211 kcal, Carbohydrate 24.3 g, Protein 12 g, Fat 7.8 g, SaturatedFat 1.4 g, Cholesterol 16 mg, Fiber 3.1 g, Sugar 4.7 g
More about "cantonese moo goo gai pan food"
WHAT IS MOO GOO GAI PAN? - FOOD NETWORK
From foodnetwork.com
Author Food Network Kitchen
WHAT EXACTLY IS MOO GOO GAI PAN, ANYWAY? - THE DAILY MEAL
From thedailymeal.com
Estimated Reading Time 3 mins
WHAT IS MOO GOO GAI PAN CHINESE FOOD? [DELICIOUS DISH TO ...
From bestreviewstar.com
Estimated Reading Time 8 mins
WHAT IS MOO GOO GAI PAN? - CHINESE FOOD RECIPES
From chinesefoodrecipes.cc
MOO GOO GAI PAN (BETTER THAN TAKEOUT!) (MAKE AHEAD, TIPS ...
From carlsbadcravings.com
Reviews 14Servings 6-8Cuisine ChineseCategory Main Dish
- Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 30 minutes (no more).
- Optional: add cashews to empty skillet and dry roast over medium heat until golden in spots, remove to a plate.
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Once very hot, add chicken in a single layer and cook until golden, about 30 seconds; flip chicken over and sear the other side. Remove chicken to a plate (chicken will not be cooked through yet).
THE 5 HEALTHIEST CHINESE FOOD OPTIONS TO ORDER - PUREWOW
From purewow.com
Author Katherine GillenPublished 2020-02-26Estimated Reading Time 6 mins
- Moo Goo Gai Pan. An Americanized version of a traditional Cantonese dish, moo goo gai pan consists of button mushrooms (moo goo), stir-fried chicken slices (gai pan) and other veggies like bok choy, snow peas, water chestnuts and bamboo shoots cooked in a light sauce made from soy sauce, sesame oil and chicken broth.
- Shrimp or Beef and Broccoli. Shrimp is already low-cal to begin with, so it’s a good starting point for this takeout classic. The beef version often contains flank steak, which is very lean.
- Buddha’s Delight. As far as authenticity goes, Buddha’s delight (Luóhàn zhai) is the real deal. It was originally eaten by Buddhist monks, who are vegetarian, but has gained popularity all over the world.
- Moo Shu Anything. Traditionally made with pork, this Northern Chinese dish also has variations with chicken, vegetables, beef, shrimp or tofu. Authentic Chinese versions contain scallions, mushrooms and scrambled eggs seasoned with ginger, garlic and rice wine (that you eat wrapped in thin pancakes), but western recipes can also have cabbage, water chestnuts and other veggies.
- Anything on a Stick. Boyd suggests ordering skewered proteins, like the beef or chicken found on a pupu platter, if you want a protein-rich meal. “While they may marinate the chicken, pork and beef in a sugary concoction at some places,” she says, “the protein content you’ll get from ordering teriyaki skewers far outweighs the other choices you may have.”
MOO GOO GAI PAN - THE DEFINED DISH - MOO GOO GAI PAN - FOOD
From thedefineddish.com
5/5 (2)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Place chicken on a cutting board and cover with saran wrap. Using a meat mallet or the bottom of a skillet pound until the chicken is an even 1/4 inch thickness. Discard saran wrap then cut the chicken into 1 inch cubes.
- Meanwhile, make the sauce. In a bowl, combine all the “For the Sauce” ingredients and whisk to combine. Set aside.
- Heat a large skillet or wok over high heat with 2 tablespoons avocado oil. When the oil is very hot, add chicken in batches, being careful not to overcrowd the skillet, you will likely need to do this in 2-3 batches to allow the chicken to crisp up on all sides and cook evenly. Cook until chicken is cooked through and golden brown, about 2-3 minutes per side. Transfer the cooked chicken to a plate and continue until all chicken is cooked. Set aside.
MOO GOO GAI PAN - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
5/5 (2)Servings 4Cuisine Chinese CuisinesCalories 278 per serving
- Prepare the chicken- Place the chicken and 3 tablespoons of water in a medium bowl. Massage the chicken with your hands until the water is absorbed by the chicken. Next, add the rest of the marinade ingredients, mix well and set aside for 20 minutes.
- Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined and cornstarch is dissolved. Set aside.
- Cook the chicken- In a large wok or skillet over medium-high, heat 2 tablespoons of canola oil. Add the chicken in one layer (if needed cook in batches), and cook until golden and done, for about 6-8 minutes, stirring occasionally. Remove chicken from pan and set aside on a plate.
- Sauté the aromatics- To the same skillet add the remaining tablespoon of oil, along with the ginger slices. Let the ginger infuse the oil for about 10 seconds. Add the garlic and stir fry for another 15 seconds.
MOO GOO GAI PAN RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (3)Total Time 55 minsCategory Main CourseCalories 254 per serving
MOO GOO GAI PAN (蘑菇雞片, GLUTEN-FREE, HEALTHY) - I HEART UMAMI®
From iheartumami.com
Ratings 22Category Main CourseCuisine American ChineseTotal Time 35 mins
MOO GOO GAI PAN - WIKIPEDIA
From en.wikipedia.org
Literal meaning "Mushroom chicken slices"Traditional Chinese 蘑菇雞片Simplified Chinese 蘑菇鸡片
MOO GOO GAI PAN - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 30 secs
MOO GOO GAI PAN RECIPE - AUTHENTIC CHINESE FOOD …
From chinesefoodsrecipe.com
Estimated Reading Time 7 mins
MOO GOO GAI PAN (蘑菇鸡片) - THAT PALEO COUPLE
From thatpaleocouple.com
Estimated Reading Time 2 mins
MOO GOO GAI PAN - SUNKONG RESTAURANT
From sunkongmalden.com
Offer Count 2Price Range $8.25 - $9.25
HOW TO MAKE MOO GOO GUY PAN AT HOME - THE PIQUEY …
From piqueyeater.com
5/5 (1)Category MainCuisine Chinese-CanadianEstimated Reading Time 8 mins
MOO GOO GAI PAN - TIP JUNKIE
From tipjunkie.com
Estimated Reading Time 1 min
CHINESE MOO GOO GAI PAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (50)Total Time 22 minsCategory Dinner, EntreeCalories 343 per serving
WHAT IS MOO GOO GAI PAN? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
WHAT IS MOO GOO GAI PAN? AND HOW TO MAKE MOO GOO GAI PAN ...
From scitech.yuksemangat.com
MOO GOO GAI PAN: WHAT’S THE BEST RECIPE ...
From blog.greenfashionweek.org
MOO GOO GAI PAN | TRADITIONAL CHICKEN DISH FROM CHINA
From tasteatlas.com
MOO GOO GAI PAN CHINESE RECIPE 蘑菇 雞 片 – THE BALD CHEF
From baldchef.com
MOO GOO GAI PAN - PINTEREST.COM
From pinterest.com
WHAT IS THE CHINESE FOOD MOO GOO GAI PAN? - CHINA CITY
From chinacityop.com
DINNERTIME | MOO GOO GAI PAN
From dinnertime.com
HOW MANY CARBS ARE IN A MOO GOO GAI PAN?
From unitedregulations.org
VEGAN MOO GOO GAI PAN - JAGGED ROOTS
From jaggedroots.com
MOO GOO GAI PAN - DEFINITION OF MOO GOO GAI PAN BY THE ...
From thefreedictionary.com
MOO GOO GUY PAN CHICKEN RECIPES
From tfrecipes.com
CANTONESE MOO GOO GAI PAN RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love