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RECIPE
16 INGREDIENTS10 STEPS25MIN

Moo Goo Gai Pan

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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.
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Learn all the tricks to make authentic moo goo gai pan that is way better than takeout without a wok.
25MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
or Boneless, Skinless Chicken Thigh
1 tsp
Oil
1 Tbsp
1/4 tsp
1/2 cup
Chicken Stock
1 Tbsp
1 Tbsp
Oyster Sauce
1 Tbsp
Shaoxing Cooking Wine
or Dry Sherry or Chicken Stock
2 Tbsp
Vegetable Oil
2 cloves
Garlic , grated
2
Scallions , chopped
1
Carrot , sliced
2 1/3 cups
White Mushrooms , sliced
1 cup
Snow Peas
1 cup
Bamboo Shoots
1 cup
Water Chestnuts , sliced

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Nutrition Per Serving

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CALORIES
176
FAT
8.9 g
PROTEIN
9.6 g
CARBS
15.9 g

Cooking Instructions

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Step 1
Slice Boneless, Skinless Chicken Breast (1) against the grain into 5 mm (1/4-inch) pieces. Transfer into a small bowl. Add Oil (1 teaspoon), Corn Starch (1 teaspoon) and Salt (1/4 teaspoon). Gently mix by hand to coat chicken evenly with a thin layer of starch.
Step 2
Combine all Chicken Stock (1/2 cup), Soy Sauce (1 tablespoon), Oyster Sauce (1 tablespoon), Shaoxing Cooking Wine (1 tablespoon), and Corn Starch (2 teaspoon) into a small bowl. Mix well and set aside.
Step 3
Heat Vegetable Oil (1 tablespoon) in a large heavy-duty skillet (or a wok) over medium high heat until hot. Add chicken and spread into a single layer.
Step 4
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 5
Add the remaining Vegetable Oil (1 tablespoon) into the skillet. Add Garlic (2 clove) and Scallion (2). Stir a few times to release fragrance.
Step 6
Add Carrot (1) and White Mushroom (230 gram). Cook until it starts to get tender, 2 to 3 minutes.
Step 7
Add Snow Peas (1 cup), Bamboo Shoots (5 ounce), and Water Chestnuts (5 ounce). Cook 1 minute.
Step 8
Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens.
Step 9
Transfer everything into a serving plate immediately.
Step 10
Serve hot over steamed rice or by itself. Enjoy!

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Nutrition Per Serving
Calories
176
% Daily Value*
Fat
8.9 g
11%
Saturated Fat
6.0 g
30%
Trans Fat
0.0 g
--
Cholesterol
13.1 mg
4%
Carbohydrates
15.9 g
6%
Fiber
4.0 g
14%
Sugars
5.4 g
--
Protein
9.6 g
19%
Sodium
559.7 mg
24%
Vitamin D
0.1 µg
0%
Calcium
44.6 mg
3%
Iron
1.9 mg
11%
Potassium
473.4 mg
10%
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