Moo Goo Gai Pan Chinese Chicken And Vegetable Stir Fry Food

MOO GOO GAI PAN

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.

EASY MOO GOO GAI PAN RECIPE

Steps:

• In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
• Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.
• To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
• Add the chicken back to the wok and pour the sauce on top and let summer until it starts to thicken.

MOO GOO GAI PAN

Steps:

• 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, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable 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 until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. 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, and toss with the sauce.

CANTONESE MOO GOO GAI PAN

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.