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Moo Goo Gai Pan
Recipe

17 INGREDIENTS • 10 STEPS • 25MINS

Moo Goo Gai Pan

5.0
1 rating
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.
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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.
http://omnivorescookbook.com/
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.
25MINS
Total Time
$2.74
Cost Per Serving
Ingredients
Servings
4
US / Metric
Marinade
Boneless, Skinless Chicken Breast
8 oz
Boneless, Skinless Chicken Breasts
or Boneless, Skinless Chicken Thigh
Peanut Oil
1 tsp
Peanut Oil
or Vegetable Oil
Salt
1/4 tsp
Sauce
Chicken Stock
1/2 cup
Chicken Stock
Soy Sauce
1 Tbsp
Shaoxing Cooking Wine
1 Tbsp
Shaoxing Cooking Wine
or Dry Sherry
Corn Starch
1/2 Tbsp
Stir-Fry
Peanut Oil
2 Tbsp
Peanut Oil
or Vegetable Oil
Garlic
2 cloves
Garlic, grated
Scallion
1 bunch
Scallion, chopped
2 scallions per 4 servings
Carrot
1
Carrot, sliced
White Mushroom
2 1/3 cups
White Mushrooms, sliced
Snow Peas
1 cup
Snow Peas
Bamboo Shoots
1 can
(5 oz)
Water Chestnuts
1 can
(5 oz)
Water Chestnuts, sliced
Nutrition Per Serving
VIEW ALL
Calories
220
Fat
9.7 g
Protein
17.1 g
Carbs
17.5 g
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Moo Goo Gai Pan
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author_avatar
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/
Cooking InstructionsHide images
step 1
Slice the Boneless, Skinless 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 Scallion (1 bunch). 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!
step 10 Transfer everything into a serving plate immediately. Serve hot over steamed rice or by itself. Enjoy!
Tags
view more tags
Dairy-Free
Budget-Friendly
Asian
Lunch
Chicken
Dinner
Chinese
Mushrooms
Vegetables
Winter
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