Asian Cuisine

Moo Goo Gai Pan Recipe – Asian Special

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Moo Goo Gai Pan Recipe – Asian Special

 
This moo goo gai pan recipe features a timeless blend of chicken and vegetables, stir-fried to perfection with a delicious savory sauce. Additionally, discover tips to elevate your stir-fry dishes to restaurant-quality levels!
  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min

Moo Goo Gai Pan Ingredients:

  • 1 pound of boneless skinless chicken breasts, thinly sliced
  • 1 large egg white
  • 2 tablespoons + 1 teaspoon of cornstarch divided use
  • 1 tablespoon vegetable oil divided use
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2 cups of sliced mushrooms
  • 1 cup of snow peas
  • 1/2 cup of thinly sliced carrots
  • 1 8-ounce can of sliced water chestnuts drained
  • 1 8-ounce can of sliced bamboo shoots drained
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons sesame oil
  • salt and pepper to taste

How to make Moo Goo Gai Pan Recipe:

1

In a medium bowl, whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss until evenly coated. Refrigerate for 30 minutes, then strain to remove any excess liquid.

2

Heat 1 teaspoon of oil in a large saucepan over medium-high heat. Add the carrots and 1 tablespoon of water, cooking for 2-3 minutes while stirring constantly.

3

Add the mushrooms and cook for 3-4 minutes until they are browned and tender.

4

Stir in the snow peas and cook for an additional 1-2 minutes until tender. Mix in the water chestnuts and bamboo shoots, seasoning the vegetables with salt and pepper to taste.

5

Transfer the cooked vegetables to a plate and cover with foil to keep warm.

6

Wipe the pan clean with a paper towel and heat the remaining 2 teaspoons of oil over medium-high heat.

7

Add the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is fully cooked through, about 3-4 minutes. Add the garlic and ginger, cooking for an additional 30 seconds.

8

In a small bowl, whisk together the chicken stock, sugar, soy sauce, sesame oil, and 1 tablespoon + 1 teaspoon of cornstarch until smooth.

9

Return the vegetables to the pan and heat through for approximately 1 minute. Pour in the prepared sauce and increase the heat to high. Bring the sauce to a boil and cook for about 1 minute, stirring occasionally, until it begins to thicken.

10

Serve immediately, optionally over rice.

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