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Stir Fried Moo Goo Gai Pan
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Recipe

22 INGREDIENTS • 17 STEPS • 45MINS

Stir Fried Moo Goo Gai Pan

5
1 rating
Make this Chinese favorite in your kitchen at home!
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Stir Fried Moo Goo Gai Pan
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Make this Chinese favorite in your kitchen at home!
45MINS
Total Time
$9.37
Cost Per Serving
Ingredients
Servings
1
US / Metric
Low-Sodium Chicken Stock
1 cup
Low-Sodium Chicken Stock
Button Mushroom
1 2/3 cups
Napa Cabbage
1 cup
Napa Cabbage
Carrot
3 Tbsp
Snow Peas
1/4 cup
Snow Peas
Water Chestnuts
3 1/2 Tbsp
Water Chestnuts
Garlic
1 clove
Scallion
1 Tbsp
Scallion
Salt
1 1/4 tsp
Ground White Pepper
1/4 tsp
Ground White Pepper
Garlic Powder
1/4 tsp
McCormick® Garlic Powder
Vegetable Oil
1/4 cup
Vegetable Oil
Water
1/4 cup
Water
Water
1 Tbsp
Water
Sesame Oil
1 tsp
Sesame Oil
Shaoxing Cooking Wine
1 Tbsp
Potato Starch
1 Tbsp
Potato Starch
Chicken Bouillon Powder
1/4 tsp
Chicken Bouillon Powder
Nutrition Per Serving
VIEW ALL
Calories
1975
Fat
132.6 g
Protein
77.1 g
Carbs
118.2 g
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Stir Fried Moo Goo Gai Pan
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
Slice Button Mushrooms (1 2/3 cups) into 1/4-inch thick slices.
step 1 Slice Button Mushrooms (1 2/3 cups) into 1/4-inch thick slices.
step 2
Cut a small portion of a Carrots (3 Tbsp) or about 1-inch piece. Slice the small portion into thin slices.
step 2 Cut a small portion of a Carrots (3 Tbsp) or about 1-inch piece. Slice the small portion into thin slices.
step 3
CutNapa Cabbage (1 cup), separating the leaves from the stalk. Cut the stalk into about 1 1/2-inches in length. Chop the Scallion (1 Tbsp),
step 3 CutNapa Cabbage (1 cup), separating the leaves from the stalk. Cut the stalk into about 1 1/2-inches in length. Chop the Scallion (1 Tbsp),
step 4
Cut Chicken Breast (1 lb) into thin slices. First, cut the chicken in halves and then slice the halves at a 45 degree angle from the thinnest part to the thickest part. Each slice should be about 1/8-inch thick.
step 4 Cut Chicken Breast (1 lb) into thin slices. First, cut the chicken in halves and then slice the halves at a 45 degree angle from the thinnest part to the thickest part. Each slice should be about 1/8-inch thick.
step 5
Add chicken to a bowl along with Salt (1/2 tsp), Ground White Pepper (1/8 tsp), McCormick® Garlic Powder (1/4 tsp), Water (1/4 cup) and mix.
step 5 Add chicken to a bowl along with Salt (1/2 tsp), Ground White Pepper (1/8 tsp), McCormick® Garlic Powder (1/4 tsp), Water (1/4 cup) and mix.
step 6
Set it aside and let it marinate for 10 to 15 minutes.
step 6 Set it aside and let it marinate for 10 to 15 minutes.
step 7
After 10 to 15 minutes, add Corn Starch (2 Tbsp) and mix well until you know longer see cornstarch powder. Add in Vegetable Oil (1 Tbsp) and mix well until oil is full incorporated and you don't see anymore oil.
step 7 After 10 to 15 minutes, add Corn Starch (2 Tbsp) and mix well until you know longer see cornstarch powder. Add in Vegetable Oil (1 Tbsp) and mix well until oil is full incorporated and you don't see anymore oil.
step 8
To make the slurry mixture, combine Potato Starch (1 Tbsp) and Water (1 Tbsp) and stir.
step 8 To make the slurry mixture, combine Potato Starch (1 Tbsp) and Water (1 Tbsp) and stir.
step 9
Heat your wok or pan and add in Vegetable Oil (3 Tbsp). Turn the heat to medium-high when cooking the chicken breast.
step 9 Heat your wok or pan and add in Vegetable Oil (3 Tbsp). Turn the heat to medium-high when cooking the chicken breast.
step 10
Spread the chicken out to ensure even cooking.
step 10 Spread the chicken out to ensure even cooking.
step 11
Cook for about 15 to 20 seconds and flip the chicken over and spread the chicken out again. Begin to stir fry for about 1 minute, then take the chicken out and set aside.
step 11 Cook for about 15 to 20 seconds and flip the chicken over and spread the chicken out again. Begin to stir fry for about 1 minute, then take the chicken out and set aside.
step 12
Add in the hard and thick vegetables into the wok first: napa cabbage stalk, button mushrooms, carrots, Bamboo Shoots (3 Tbsp), and Water Chestnuts (3 1/2 Tbsp). Stir fry for 10 seconds.
step 12 Add in the hard and thick vegetables into the wok first: napa cabbage stalk,  button mushrooms, carrots,  Bamboo Shoots (3 Tbsp), and Water Chestnuts (3 1/2 Tbsp). Stir fry for 10 seconds.
step 13
Then add in minced Garlic (1 clove) and Green Onion roots. Continue to stir fry vegetables for 45 seconds to 1 minute. Then add in the Snow Peas (1/4 cup).
step 13 Then add in minced Garlic (1 clove) and Green Onion roots. Continue to stir fry vegetables for 45 seconds to 1 minute. Then add in the Snow Peas (1/4 cup).
step 14
Add back in the partially cooked chicken breast and napa cabbage leaves. Continue to stir fry for 15 to 20 seconds.
step 14 Add back in the partially cooked chicken breast and napa cabbage leaves. Continue to stir fry for 15 to 20 seconds.
step 15
Add in Shaoxing Cooking Wine (1 Tbsp) and stir fry for 10 seconds or so. Add Salt (3/4 tsp), Granulated Sugar (1/2 tsp), Ground White Pepper (1/8 tsp) and Chicken Bouillon Powder (1/4 tsp). Stir fry for 10 more seconds. Add in Low-Sodium Chicken Stock (1 cup) and slurry.
step 15 Add in Shaoxing Cooking Wine (1 Tbsp) and stir fry for 10 seconds or so. Add Salt (3/4 tsp), Granulated Sugar (1/2 tsp), Ground White Pepper (1/8 tsp) and Chicken Bouillon Powder (1/4 tsp). Stir fry for 10 more seconds. Add in Low-Sodium Chicken Stock (1 cup) and slurry.
step 16
Lastly, add in Sesame Oil (1 tsp) and stir for a few seconds and then it's done!
step 16 Lastly, add in Sesame Oil (1 tsp) and stir for a few seconds and then it's done!
step 17
Plate and serve!
step 17 Plate and serve!
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Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Chicken
Shellfish-Free
Chinese
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