Moo Goo Gai Pan, a classic Chinese-American dish, combines tender slices of chicken with an assortment of fresh vegetables in a light, flavorful sauce. This stir-fry is beloved for its delicate, savory flavors and its beautiful mix of textures, from crunchy snow peas to soft mushrooms and water chestnuts. Perfect for a quick yet satisfying meal, this recipe captures the simplicity and balance of this Cantonese-inspired dish, making it an ideal choice for any night of the week.
Ingredients:
- 1 pound of boneless, skinless chicken breasts, sliced into thin strips
- 1 large egg white
- 2 tablespoons + 1 teaspoon cornstarch, divided
- 1 tablespoon vegetable oil, divided
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups sliced mushrooms
- 1 cup snow peas
- ½ cup thinly sliced carrots
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 (8-ounce) can sliced bamboo shoots, drained
For the Sauce:
- ¾ cup chicken stock
- 1½ teaspoons sugar
- 1 tablespoon soy sauce
- 1½ teaspoons sesame oil
- Salt and pepper, to taste
Instructions:
- Prepare the Chicken: In a medium bowl, whisk together the egg white and 1 tablespoon of cornstarch until smooth. Add the sliced chicken, tossing to coat. Let it marinate for 10 minutes to tenderize the meat.
- Cook the Chicken: In a large skillet or wok, heat ½ tablespoon of vegetable oil over medium-high heat. Add the chicken slices in a single layer and cook until lightly browned and just cooked through, about 3-4 minutes.
- Stir-Fry the Aromatics and Vegetables: Add the remaining ½ tablespoon of oil to the skillet. Add garlic and ginger, stir-frying for about 30 seconds until fragrant. Add the mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots, cooking until the vegetables are tender-crisp, about 3-4 minutes.
- Make the Sauce: In a small bowl, whisk together the chicken stock, remaining 1 teaspoon of cornstarch, sugar, soy sauce, and sesame oil.
- Combine and Cook: Return the chicken to the skillet with the vegetables. Pour in the sauce mixture, stirring continuously until the sauce thickens and coats the chicken and vegetables evenly, about 1-2 minutes.
- Serve: Serve hot with steamed rice or noodles for a complete, satisfying meal.
Conclusion:
This authentic Moo Goo Gai Pan stir-fry is a fresh, wholesome meal that’s packed with flavor and textures. With tender chicken, crisp vegetables, and a light, savory sauce, it’s a beautiful balance of flavor and simplicity. Perfect for an easy dinner, this dish is sure to bring a touch of classic Chinese-American cuisine to your table.
Authentic Moo Goo Gai Pan Stir-Fry
A light, flavorful stir-fry of chicken and freshvegetables, Moo Goo Gai Pan is an ideal choice for a quick and satisfying meal.
Ingredients
- 1 pound of boneless skinless chicken breasts, sliced into thin strips
- 1 large egg white
- 2 tablespoons + 1 teaspoon cornstarch divided
- 1 tablespoon vegetable oil divided
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups sliced mushrooms
- 1 cup snow peas
- ½ cup thinly sliced carrots
- 1 8-ounce can sliced water chestnuts, drained
- 1 8-ounce can sliced bamboo shoots, drained
For the Sauce:
- ¾ cup chicken stock
- 1½ teaspoons sugar
- 1 tablespoon soy sauce
- 1½ teaspoons sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a medium bowl, whisk together the egg white and 1 tablespoon of cornstarch until smooth. Add the sliced chicken, tossing to coat. Let it marinate for 10 minutes to tenderize the meat.
- Cook the Chicken: In a large skillet or wok, heat ½ tablespoon of vegetable oil over medium-high heat. Add the chicken slices in a single layer and cook until lightly browned and just cooked through, about 3-4 minutes.
- Stir-Fry the Aromatics and Vegetables: Add the remaining ½ tablespoon of oil to the skillet. Add garlic and ginger, stir-frying for about 30 seconds until fragrant. Add the mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots, cooking until the vegetables are tender-crisp, about 3-4 minutes.
- Make the Sauce: In a small bowl, whisk together the chicken stock, remaining 1 teaspoon of cornstarch, sugar, soy sauce, and sesame oil.
- Combine and Cook: Return the chicken to the skillet with the vegetables. Pour in the sauce mixture, stirring continuously until the sauce thickens and coats the chicken and vegetables evenly, about 1-2 minutes.
- Serve: Serve hot with steamed rice or noodles for a complete, satisfying meal.