Moo Goo Gai Pan
Moo Goo Gai Pan
Moo goo gai pan is a popular Chinese American stir fry that you will find on just about every Chinese menu. The original authentic Cantonese version has just chicken and mushrooms with little sauce. This Americanized version has a wide variety of vegetables and more sauce. Both are good regardless of origin.
Servings: 2
Ingredients
- 3 boneless skinless chicken thighs sliced
- 1 tsp vegetable oil
- 1 tsp cornstarch
- 1/4 tsp salt
Stir Fry
- 2 tbsp vegetable oil
- 2 garlic cloves minced
- 2 green onions chopped
- 1 large carrot sliced
- 8 oz white mushrooms sliced
- 1 cup snow or sugar snap peas
- 1/2 cup water chestnuts sliced
Sauce
- 1/2 cup chicken stock
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing cooking wine
- 2 tsp cornstarch
Instructions
- Mix together the sauce ingredients. Set aside.
- Mix together the chicken, vegetable oil, salt, and cornstarch.
- Heat up the cooking oil in a large sauté pan or wok over medium high heat. Sauté the chicken for 6 minutes until it is almost cooked all the way through. Remove from the pan.
- Add in the garlic and green onions. Sauté for 1 minute.
- Add in the carrots and mushrooms. Sauté for 3 minutes.
- Add in the snow peas and water chestnuts. Sauté for 2 minutes.
- Add the chicken back in. Pour in the sauce and cook for 2 minutes, making sure everything is coated.
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