MOO GOO GAI PAN
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 3
Number Of Ingredients 15
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.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 30.9 g, Cholesterol 86.3 mg, Fat 14.3 g, Fiber 8.3 g, Protein 41.7 g, SaturatedFat 2.7 g, Sodium 989.9 mg, Sugar 8.9 g
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
EASY MOO GOO GAI PAN RECIPE
Moo Goo Gai Pan is a classic Chinese dish with tender chicken pieces and mushrooms then add in crisp vegetables such as carrots, water chestnuts, snow peas all stir fried together with a special white sauce poured over top and simmered all together. Way better than take out and only 20 minutes!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 419 kcal, Carbohydrate 22 g, Protein 23 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 750 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
MOO GOO GAI PAN
I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.
Provided by Chef Mommie
Categories Poultry
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Wok.
- Swirl oil around sides.
- When oil is hot add ginger and garlic.
- Brown and then discard.
- Add chicken - cook 4 minutes.
- Combine chicken stock and corn starch.
- Pour over chicken and reduce heat.
- Add all vegetables.
- Cover and simmer about 15 minutes.
- Season with soy sauce and serve over rice immediately.
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
This delicious Moo Goo Gai Pan is a quick and easy chicken and mushroom stir fry for your busy weeknights! This vegetable-packed and saucy dish is perfect with rice.
Provided by Anna
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- Cut chicken into 1" bite-size pieces. Place in a medium bowl. Add vinegar and soy sauce and mix well. Sprinkle cornstarch over chicken and toss to coat. Cover the bowl and refrigerate for 30 minutes.
- Heat up 1 tablespoon of oil in a skillet. Add mushrooms and saute until soft and fragrant. If using steamable veggie mix, steam in the microwave and then stir in with mushrooms. Remove onto a plate. Set aside.
- Add more oil to the skillet. Add chicken and cook, stirring often, until no longer pink.
- Return veggies to skillet and stir in with chicken.
- In a small bowl, whisk chicken stock, cornstarch, soy sauce and sesame oil. Pour mixture over chicken and vegetables.
- Simmer on medium-low heat until the sauce thickens.
- Season the dish with salt and pepper. Serve over rice of noodles.
Nutrition Facts : Calories 282 kcal, Carbohydrate 15 g, Protein 29 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 74 mg, Sodium 1152 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MOO GOO GAI PAN
Moo goo gai pan is a delicious chicken and mushroom stir fry with a classic Chinese white sauce. Quick and easy and better than takeout!
Provided by Jamie
Categories dinner lunch Main Course
Time 20m
Number Of Ingredients 22
Steps:
- Marinate the chicken while you prep the vegetables and prepare the sauce.
- Mix together the ingredients for the sauce in a medium sized bowl and set it aside.
- Heat a pan or wok over medium high heat and add the oil. Once the pan is hot, add the sliced chicken to the pan and let it cook for 2 to 3 minutes. Remove it from the pan and set it aside.
- Add the mushrooms, broccoli, carrots, and onions to the pan. Stir fry together for about 2 to 3 minutes and then add the snow peas and cook for another minute.
- Add the chicken back into the pan along with the water chestnut and bamboo shoots.
- Finally add the sauce to the pan and toss to combine everything together until the sauce thickens up and becomes clear. Keeping things moving in the pan so the sauce evenly coats the vegetables. This should take about 1 to 2 minutes.
- Garnish with sesame seeds and serve immediately.
Nutrition Facts : Calories 326 kcal, Carbohydrate 23 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 316 mg, Fiber 6 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
MOO GOO GAI PAN I
Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)
Provided by HEP MEP
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
- Marinate for 15 minutes.
- Combine the stock and the remaining 1 tablespoon of cornstarch.
- Set aside.
- Heat the oil in a wok over medium-high heat until very hot but not smoking.
- Add the ginger and garlic and stir-fry for 1 minute.
- Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
- Add the mushrooms and stir-fry for 1 minute more.
- Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
- Add in the water chestnuts and heat through.
- Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.
Nutrition Facts : Calories 506.9, Fat 17.4, SaturatedFat 2.7, Cholesterol 132.9, Sodium 535, Carbohydrate 20.2, Fiber 2, Sugar 4.1, Protein 59.3
MOO GOO GAI PAN
We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.
Provided by lazyme
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Partially freeze chicken; thinly slice into bite-sized strips.
- In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
- Slice the drained water chestnuts; set aside.
- Halve the pea pods crosswise; set aside.
- Slice the mushrooms and the green onion; set aside.
- Grate 2 teaspoons gingerroot; set aside.
- Heat the oil in wok over high heat.
- Add the chicken to wok and stir-fry 3 to 4 minutes.
- Remove chicken.
- Add more oil, if necessary.
- Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
- Return chicken to wok.
- Stir the bouillon mixture and stir into chicken.
- Cook and stir until thickened and bubbly.
- Cover and cook 2 minutes more or until heated through.
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
MOO GOO GAI PAN
This recipe for moo goo gai pan is a classic dish of chicken and vegetables stir fried with a savory sauce. Plus tips on how to make your stir fries taste like they came from a restaurant!
Provided by Sara Welch
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- 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 Facts : Calories 308 kcal, Carbohydrate 15 g, Protein 39 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 420 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
MOO GOO GAI PAN II
While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.
Provided by Bao Le
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
- Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
Nutrition Facts : Calories 173.5 calories, Carbohydrate 13.2 g, Cholesterol 25.5 mg, Fat 8.4 g, Fiber 2.7 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 48.2 mg, Sugar 3.6 g
MOO GOO GAI PAN II
A Chinese Restaurant favorite of mine, Moo Goo Gai Pan, which takes its name from a province in northern China. Moo Goo means Mongolia. Gai and Pan refer to rice and chicken.
Provided by Johnney
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
- In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
- In a saute pan, saute almonds in butter, set aside.
- In a wok or large skillet heat oil over med-high heat.
- Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
- Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
- Stir soy mixture until blended then pour into wok, stirring constantly.
- Bring to a boil and boil 1 minute.
- Add almonds. Serve with rice.
Nutrition Facts : Calories 316, Fat 12.5, SaturatedFat 1.9, Cholesterol 67.2, Sodium 1047.4, Carbohydrate 15.8, Fiber 2.5, Sugar 4.7, Protein 31.9
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
MOO GOO GAI PAN RECIPE
Moo Goo Gai Pan - one of our favorite dishes that is filled with flavorful chicken, broccoli, snow peas and more.
Provided by Lil' Luna
Categories Main Course
Time 50m
Number Of Ingredients 15
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, 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 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 together 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!
Nutrition Facts : Calories 154 kcal, Carbohydrate 5 g, Protein 17 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 848 mg, Sugar 3 g, ServingSize 1 serving
MOO GOO GAI PAN
The BEST recipe I've tested for Moo Goo Gai Pan. I found this in the May 8, 1988 issue of Awake! magazine, published by the Watchtower Bible & Tract Society, NY. There are a LOT of ingredients but once you have them all prepped and ready to go the recipe comes together very quickly, and it's SO worth it!
Provided by Chef JenniB
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Marinate the chicken pieces in the soy sauce, wine, and sugar.
- Stir in the cornstarch, and allow the pieces to stand for half an hour.
- Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
- Remove from the pan and set aside.
- Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
- Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
- minced garlic can be added without burning.
- Stir-fry for one minute.
- Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
- Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
- Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
- Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!
Nutrition Facts : Calories 102.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 2.4, Sodium 752.7, Carbohydrate 16.5, Fiber 1.5, Sugar 4.7, Protein 4.4
MOO GOO GAI PAN {CHINESE CHICKEN AND VEGETABLE STIR FRY}
Moo Goo Gai Pan is a delicious Chinese chicken and vegetables stir-fried with mouthwatering moo goo gai pan sauce. I will share with you easy restaurant techniques to get extra-tender chicken in the stir-fry.
Provided by TipBuzz
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
- In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
- Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.
- In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.
- When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don't pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).
- Place the same pan over medium-high heat. When hot, add the remaining oil.
- Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.
- In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
- Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
- Remove from heat, add salt and pepper to taste. Serve over rice or noodles.
Nutrition Facts : Calories 246 kcal, Carbohydrate 17 g, Protein 29 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 340 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHINESE MOO GOO GAI PAN RECIPES
Serve With: white rice Other VEGETABLES THAT CAN BE USED: green peppers, yellow or red, broccoli and carrots
Provided by Harpreet
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a wok over hot fire. The wok is hot enough when the oil begins to smoke. Chinese cooking is done on a hot fire, so keep an eye on your cooking to be sure nothing burns. All ingredients should remain crisp but being a little softer than when they are raw.
- When the oil is hot, add garlic, green onion leaves and ginger. fry for 1 minute and put on a plate.
- Add mushrooms and fry for 5 minutes. put them on the same plate.
- Add the peas and fry for 3-5 minutes. put them on the same plate.
- Add chicken and fry until cooked through and golden brown, about 7-10 minutes. Put on the same plate.
- Mix all the sauce ingredients in a small bowl.
- Put all the vegetables and chicken in the wok, reduce heat to low and reverse the sauce over the ingredients. Heat the vegetables and chicken for 5-7 minutes until the sauce thickens. If the sauce becomes too thick, you can always add a little water. Serve immediately.
MOO GOO GAI PAN (MAH GU GAI PAN) RECIPE
Steps:
- Gather the ingredients.
- In a medium bowl combine 2 tablespoons of oyster sauce, rice vinegar, and a few grinds of black pepper. Add the chicken and toss to coat.
- Add 2 tablespoons of cornstarch and toss to coat. Cover and refrigerate for at least 20 minutes or up to overnight.
- In a small bowl, whisk together 1/2 cup chicken broth, the remaining 1 1/2 tablespoon oyster sauce, soy sauce, sugar, sesame oil, and the remaining 1 tablespoon cornstarch. Set aside.
- Heat a wok or heavy-bottomed large sauté pan over medium-high heat and add 2 tablespoons of the peanut oil. When the oil shimmers, add the chicken, leaving any liquid from the marinade behind (discard the marinade). Stir continuously until cooked through, about 5 minutes. Remove the chicken to a plate.
- Add another tablespoon of peanut oil to the wok. When the oil shimmers, add the mushrooms and cook, stirring continuously, until the mushrooms begin to soften, about 3 minutes.
- Add the remaining 1/4 cup of chicken broth and continue to cook until most of the liquid has evaporated, 2 to 3 minutes more.
- Push the mushrooms to the sides of the pan to create a well in the center. Add the remaining 2 tablespoons of peanut oil to the well in the pan.
- When the oil shimmers, add the minced ginger and water chestnuts to the well and stir continuously until warmed through, about 1 minute.
- Create another well in the center of the pan. Add the chicken broth-soy sauce mixture. Stir the sauce quickly until thickened and beginning to bubble.
- Return the chicken to the pan with the shredded carrots, if using. Toss the mixture until well combined.
- Continue cooking until the chicken is warmed through and the carrots are crisp-tender, about 1 more minute.
- Serve over steamed rice .
Nutrition Facts : Calories 568 kcal, Carbohydrate 48 g, Cholesterol 97 mg, Fiber 3 g, Protein 40 g, SaturatedFat 3 g, Sodium 919 mg, Sugar 6 g, Fat 23 g, UnsaturatedFat 0 g
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Literal meaning "Mushroom chicken slices"Traditional Chinese 蘑菇雞片Simplified Chinese 蘑菇鸡片
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ORDER FOOD - YELP
From yelp.com
4/5 (134)Location 1379 Kingwood Dr Kingwood, TX 77339Cuisine ChinesePhone (281) 359-8489
HOW TO MAKE MOO GOO GUY PAN AT HOME - THE PIQUEY EATER
From piqueyeater.com
5/5 (1)Category MainCuisine Chinese-CanadianEstimated Reading Time 8 mins
CALORIES IN MOO GOO GAI PAN - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
Calories 677.2Sodium 971.5 mgCholesterol 0.0 mgTotal Fat 56.2 g
MOO GOO GAI PAN - A FAMILY FEAST®
From afamilyfeast.com
Cuisine AsianTotal Time 1 hr 15 minsCategory EntreeCalories 227 per serving
WHAT IS MOO GOO GAI PAN CHINESE FOOD? [DELICIOUS DISH TO ...
From bestreviewstar.com
Estimated Reading Time 8 mins
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 EXACTLY IS MOO GOO GAI PAN, ANYWAY? - THE DAILY MEAL
From thedailymeal.com
Estimated Reading Time 3 mins
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 - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 30 secs
EASY MOO GOO GAI PAN RECIPE & HOW TO MAKE MOO GOO GAI PAN ...
From bellyfatlossguru.com
Estimated Reading Time 7 mins
ULTIMATE FOOD LOVERS: MOO GOO GAI PAN
From ultimatefoodlovers.blogspot.com
HOW MANY CARBS ARE IN A MOO GOO GAI PAN?
From unitedregulations.org
MOO GOO GAI PAN - CHINESE FOOD CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
EASY MOO GOO GAI PAN RECIPE | FOODS GEEK
From foodsgeek.com
MOO GOO GAI PAN | TRADITIONAL CHICKEN DISH FROM CHINA
From tasteatlas.com
CALORIES IN MOO GOO GAI PAN AND NUTRITION FACTS
From fatsecret.com
BEST MOO GOO GAI PAN AT KUNG FU THAI AND CHINESE ...
From kungfuplaza.com
CARBS & CALORIES IN MOO GOO GAI PAN: IS IT KETO FRIENDLY?
From lowcarbhack.com
MOO GOO GAI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS MOO GOO GAI PAN? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
MOO GOO GAI PAN AND OTHER MYSTERIOUS CHINESE MENU ITEMS ...
From thedailymeal.com
MOO GOO GAI PAN - CALORIES CALCULATOR
From caloriescalculator.org
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