Moo Goo Gai Pan: A Classic Chinese Chicken Stir-Fry

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Moo Goo Gai Pan is a classic Chinese-American dish featuring tender chicken and a variety of crisp vegetables, all stir-fried in a light, flavorful sauce. This dish, which translates to “mushroom chicken,” is a healthy and satisfying meal that’s easy to prepare and packed with fresh flavors. Whether you’re craving a quick weeknight dinner or a flavorful stir-fry that tastes just like takeout, Moo Goo Gai Pan is the perfect choice.

Ingredients:

For the Marinade (Chicken):

  • 1 lb (430g) skinless chicken breasts, sliced into 3cm x 3cm pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon of rice wine, such as Shaoxing or dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon beaten egg

For the White Sauce:

  • 1/2 cup water or chicken bone broth (Note 1)
  • 1 1/2 tablespoons oyster sauce
  • 1 teaspoon cornstarch

For the Stir Fry:

  • 1 tablespoon canola oil
  • 2 cloves garlic, thinly sliced
  • 6 thin slices fresh ginger
  • 1 cup mushrooms, sliced
  • 1 cup snow peas
  • 1/2 cup thinly sliced carrots (about 1/8 inch)
  • 1 can (8 oz) of water chestnuts, sliced, drained, and rinsed
  • 1 can (8 oz) of bamboo shoots, sliced, rinsed, and drained

Instructions:

  1. Marinate the Chicken:
    • In a bowl, mix the sesame oil, cornstarch, rice wine, salt, white pepper, and beaten egg together to create the marinade.
    • Add the sliced chicken to the marinade, making sure all pieces are evenly coated. Set aside for about 15-20 minutes to allow the chicken to absorb the flavors.
  2. Prepare the White Sauce:
    • In a small bowl, whisk together the water (or chicken bone broth), oyster sauce, and cornstarch. This will serve as the light sauce for the stir-fry. Set aside.
  3. Stir Fry the Chicken:
    • Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat.
    • Once the oil is hot, add the marinated chicken slices in a single layer.
    • Stir-fry the chicken for about 4-5 minutes, until it is cooked through and lightly browned.
  4. Cook the Vegetables:
    • In the same skillet, add the sliced garlic and ginger.
    • Add the sliced mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots to the skillet. Stir-fry the vegetables for 3-4 minutes, until they are just tender but still crisp.
  5. Combine Chicken and Vegetables:
    • Add the cooked chicken back into the skillet, combining it with the vegetables.
    • Stir everything together.
    • Pour the prepared white sauce over the chicken and vegetables, and stir well to coat all the ingredients evenly.
    • Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  6. Serve:
    • Remove the Moo Goo Gai Pan from the heat and serve immediately.
    • Serve this dish alongside steamed rice or noodles to create a well-rounded and satisfying meal.

Conclusion:

Moo Goo Gai Pan is a light yet flavorful stir-fry that’s perfect for a quick and healthy meal. With tender chicken, crisp vegetables, and a savory white sauce, this dish offers a delightful combination of textures and tastes. Whether you’re cooking for a weeknight dinner or want a homemade version of your favorite takeout, this recipe brings the best of Chinese cuisine straight to your kitchen!

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