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RECIPE
17 INGREDIENTS10 STEPS25min

Moo Goo Gai Pan

Learn all the tricks to make this originally Cantonese dish which has transformed to become one of the most famous Chinese-American dishes, way better than takeout without a wok.
Moo Goo Gai Pan Recipe | SideChef
Learn all the tricks to make this originally Cantonese dish which has transformed to become one of the most famous Chinese-American dishes, way better than takeout without a wok.
Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/
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Fulfilled by
Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/
25min
Total Time
$1.80
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Marinade

8 oz
or Boneless, Skinless Chicken Thigh
1 tsp
Peanut Oil
or Vegetable Oil
1/4 tsp

Sauce

1/2 cup
Chicken Stock
1 Tbsp
1 Tbsp
Oyster Sauce
1 Tbsp
Shaoxing Cooking Wine
or Dry Sherry
1/2 Tbsp

Stir-Fry

2 Tbsp
Peanut Oil
or Vegetable Oil
2 cloves
Garlic , grated
2
Scallions , chopped
1
Carrot , sliced
2 1/3 cups
White Mushrooms , sliced
1 cup
Snow Peas
1 can
(5 oz)
Bamboo Shoots
1 can
(5 oz)
Water Chestnuts , sliced
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Nutrition Per Serving

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CALORIES
183
FAT
9.2 g
PROTEIN
9.6 g
CARBS
16.8 g

Cooking Instructions

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Step 1
Slice the Tyson® Chicken Breasts (8 oz) against the grain into 1/4-inch pieces. Transfer into a small bowl.
Step 2
Add Peanut Oil (1 tsp) , Corn Starch (1 tsp) , and Salt (1/4 tsp) . Gently mix by hand to coat the chicken evenly with a thin layer of starch.
Step 3
Combine Chicken Stock (1/2 cup) , Soy Sauce (1 Tbsp) , Oyster Sauce (1 Tbsp) , Shaoxing Cooking Wine (1 Tbsp) , and Corn Starch (1/2 Tbsp) into a small bowl. Mix well and set aside.
Step 4
Heat Peanut Oil (1 Tbsp) in a large heavy-duty skillet (or a wok) over medium-high heat until hot. Add chicken and spread into a single layer.
Step 5
Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is still raw. Transfer chicken to a plate.
Step 6
Add the remaining Peanut Oil (1 Tbsp) into the skillet. Add Garlic (2 cloves) and Scallions (2) . Stir a few times to release the fragrance.
Step 7
Add Carrot (1) and White Mushrooms (2 1/3 cups) . Cook until it starts to get tender, 2 to 3 minutes.
Step 8
Add Snow Peas (1 cup) , Bamboo Shoots (1 can) , and Water Chestnuts (1 can) . Cook 1 minute.
Step 9
Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back the chicken. Stir until the sauce thickens.
Step 10
Transfer everything into a serving plate immediately. Serve hot over steamed rice or by itself. Enjoy!
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Nutrition Per Serving
Calories
183
% Daily Value*
Fat
9.2 g
12%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
13.4 mg
4%
Carbohydrates
16.8 g
6%
Fiber
4.0 g
14%
Sugars
5.9 g
--
Protein
9.6 g
19%
Sodium
594.1 mg
26%
Vitamin D
0.1 µg
0%
Calcium
43.1 mg
3%
Iron
2.0 mg
11%
Potassium
504.9 mg
11%
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