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Moo Goo Gai Pan Recipe

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★★★★★

4.4 from 67 reviews

Moo Goo Gai Pan is a classic Cantonese stir-fry dish featuring tender chicken breast strips tossed with a variety of fresh and canned vegetables in a light, savory sauce. This quick and healthy meal combines the crunch of snow peas, water chestnuts, and bamboo shoots with the mild flavors of mushrooms and carrots, all brought together with a flavorful blend of soy sauce, garlic, and toasted sesame oil. Perfect for a wholesome weeknight dinner served over steamed rice.

Ingredients

Scale

Chicken

  • 1 pound chicken breasts, sliced thinly against the grain
  • 3 tablespoons cornstarch (divided)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 3 tablespoons vegetable oil (divided)

Vegetables

  • 1 medium carrot, peeled and thinly sliced
  • 6 ounces snow peas
  • 6 ounces mushrooms, sliced
  • 8 ounces canned sliced water chestnuts, drained and rinsed
  • 8 ounces canned sliced bamboo shoots, drained and rinsed
  • 3 cloves garlic, minced

Sauce

  • 1 ¼ cups chicken stock
  • 2 tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon toasted sesame oil

Instructions

  1. Prepare the chicken: In a large bowl, toss the chicken strips with 2 tablespoons of cornstarch, kosher salt, and ground white pepper until evenly coated. Add 1 tablespoon of vegetable oil and toss again to separate the strips and prevent clumping.
  2. Cook the chicken: Heat 2 tablespoons of vegetable oil in a wok or 12-inch pan over medium-high heat. Spread the chicken strips in a single layer and cook for 30 seconds on each side. Remove the chicken to a plate and set aside; it will finish cooking later with the sauce.
  3. Sauté the vegetables: In the same pan, add the carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes, until they begin to soften but still retain some crunch.
  4. Add additional vegetables and garlic: Stir in the water chestnuts, bamboo shoots, and minced garlic. Cook, stirring frequently, for 1 minute to combine flavors.
  5. Combine chicken and sauce: Return the partially cooked chicken to the pan. Pour in the chicken stock and soy sauce, then add the granulated sugar and toasted sesame oil. Bring the mixture to a gentle boil and cook for 1 to 2 minutes, allowing the chicken to cook through and flavors to meld.
  6. Thicken the sauce: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the pan while stirring. Cook for 1 minute until the sauce thickens. If needed, add more slurry to reach desired consistency.
  7. Final seasoning and serving: Taste the sauce and adjust salt if necessary. Remove from heat. Optionally garnish with toasted sesame seeds and serve the Moo Goo Gai Pan hot over steamed rice.

Notes

  • For a gluten-free version, use gluten-free soy sauce.
  • Slicing the chicken thinly against the grain ensures tenderness.
  • Maintain high heat for quick stir-frying to keep vegetables crisp.
  • Use fresh vegetables if possible for better texture and flavor.
  • Adjust cornstarch slurry thickness depending on preferred sauce consistency.
  • Serve immediately for the best texture and flavor.

Keywords: Moo Goo Gai Pan, Chinese Chicken Stir-Fry, Snow Peas Chicken, Quick Chicken Dinner, Chicken with Mushrooms and Vegetables

Find it online: https://kitchenwithkai.com/moo-goo-gai-pan-recipe/