Moo Goo Gai Pan is a restaurant favorite, where thinly sliced chicken stir frys with mushrooms and other veggies in a simple, yet flavorful sauce.
The next time those Chinese cravings hit, skip the takeout and try this easy 30 minute dish in your own kitchen!
What could be better than a stir fry? They’re so tasty, and so quick and easy!
From classics like Beef with Broccoli and General Tso’s Chicken, to lesser known dishes like Korean Squid Stir Fry and Vietnamese Shaking Beef, we make sure our wok is well used.
What is Moo Goo Gai Pan?
Moo Goo Gai Pan is a beloved staple from the colorful world of American-Chinese cuisine. Originating from the Cantonese classic, Mah Gu Gai Pin, this dish has been adapted to Western palates while retaining its essence.
This delightful dish is a blend of sliced chicken and an array of vibrant, crunchy vegetables like snow peas, carrots, mushrooms, and water chestnuts.
The name “Moo Goo Gai Pan” is derived from the Cantonese language. When translated, it quite literally describes the core ingredients of the dish. “Moo goo” means button mushrooms, “gai” means chicken, and “pan” refers to slices.
These ingredients are stir-fried together in a symphony of flavors, utilizing a balanced sauce made of soy, oyster sauce, and Shaoxing wine for a taste that is quintessentially umami.
Why This Recipe Works
- Balanced Flavors: The combination of soy sauce, oyster sauce, and Shaoxing wine creates a flavorful sauce that’s savory yet not overpowering.
- Texture Variety: The mix of tender chicken, crisp vegetables, succulent mushrooms and crunchy water chestnuts offers an array of textures that keep every bite interesting.
- Nutritional Harmony: It’s not just a treat for your taste buds, it’s also well-rounded nutritionally.
- Visual Appeal: The colorful veggies make this dish an eye-catching feast.
- Adaptability: This recipe is versatile. You can switch up the vegetables or even the protein according to what’s in season or your personal preferences.
Recipe Ingredients
- Boneless skinless chicken breast
- For marinating the chicken – Cornstarch, soy sauce, oyster sauce, Chinese cooking wine (Shaoxing wine), baking soda, sesame oil.
- Veggies and aromatics – Carrots, mushrooms, green onions, snow peas, water chestnuts, garlic.
- Moo goo gai pan sauce – Soy sauce, oyster sauce, Chinese cooking wine, chicken broth.
- Cornstarch and water – For thickening the sauce.
Easy Moo Goo Gai Pan Recipe
1. Velvet the chicken: Slice the chicken into 1/4 in slices, against the grain. Combine well with marinade ingredients. Marinate 30 minutes, or while you prep the rest of the ingredients.
2. Stir fry chicken: Heat oil in a wok or large skillet, then cook chicken slices 30 seconds per side. Continue cooking for 3-4 minutes, stirring frequently. Plate it out.
3. Add veggies: Add the carrots, mushrooms and white parts of green onion. Stir fry for about 3 minutes, then add the garlic for 30 seconds, followed by the water chestnuts.
4. Add chicken and sauce: Add the stir fry sauce and return the chicken to the skillet. Cook for a minute. Mix corn starch with water to create a slurry, then add to the stir fry. Cook for a minute.
5. Finish the stir fry: Add snow peas and combine well. When the sauce is thickened and chicken is cooked through, add green parts of green onions. Serve immediately, garnishing with sesame seeds.
What to Serve with Moo Goo Gai Pan
While we usually eat moo goo gai pan just with simple white rice, sometimes we’ll whip up a quick batch of Fried Rice, or skip the rice altogether and pair it with Spicy Noodles.
For a full on Asian night, add a cup of Wonton Soup and a side of Asian Cucumber Salad.
Expert Tips
- Freeze the Chicken: Partially freezing the chicken makes it much easier to slice very thinly.
- Marinate the Chicken: This process, called velveting, is key to achieving tender, flavorful chicken. Try to marinate it for at least 30 minutes before cooking.
- Prep in Advance: Having all your ingredients sliced, diced, and ready to go makes the cooking process smoother and faster. Remember, stir-frying is a quick process!
- Cook in Batches: If using a smaller pan, avoid over crowding. Cooking in batches ensures each piece of chicken and vegetables gets cooked evenly.
- Add Vegetables Based on Cooking Time: Add hard vegetables like carrots first and delicate ones like snow peas later. This way, everything will be perfectly cooked at the end.
Leftovers and Storage
Moo goo gai pan is great as leftovers, as all the flavors blend well while it sits in the refrigerator. Simply store the leftovers in an air tight container and place in the refrigerator for up to 5 days.
When you’re ready to eat, simply reheat it in the microwave until the stir fry is heated thorough. You can also reheat on the stove top over medium high heat in a skillet.
Whip up this quick and easy stir fry tonight. With its great flavors and easy cooking, moo goo gai pan can be your new weeknight best friend!
Moo Goo Gai Pan, on our Gypsy Plate… enjoy!
Try these other great stir fry recipes!
Hunan Shrimp
Nasi Goreng
Beef Bulgogi
Orange Chicken
Pork Stir Fry
Beijing Beef
Kung Pao Chicken
Easy Chicken Stir Fry
This easy Moo Goo Gai Pan recipe whips up in about 30 minutes, and tastes even better than your local Chinese takeout!
Ingredients
Chicken Marination
- 1lb boneless skinless chicken breast
- 2 tsp cornstarch
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1/2 Tbsp Chinese cooking wine (Shaoxing wine)
- 1/2 tsp baking soda
- 1/4 tsp sesame oil
Stir Fry Sauce
- 1.5 Tbsp soy sauce
- 1.5 Tbsp oyster sauce
- 2 Tbsp Chinese cooking wine (Shaoxing wine) (see note 1)
- 1/2 cup chicken stock
Stir Fry
- 3 Tbsp oil, divided
- 1 carrot, peeled and sliced
- 8oz mushrooms, sliced
- 3-4 garlic cloves, finely chopped
- 5 green onions, sliced into long stems
- 1 cup snow peas
- 5oz can of water chestnuts, drained
- 1 tsp cornstarch
- 1 Tbsp water
- sesame seeds, for garnish
Instructions
- Slice the chicken breast in half widthwise, then cut it against the grain into pieces approximately 1/4-inch thick (see note 2). Transfer chicken slices to a mixing bowl and combine with cornstarch, soy, oyster sauce, Chinese cooking wine, baking soda and a dash of sesame oil. Use hands to coat chicken pieces well. (see note 3)
- Add all ingredients for the sauce (soy sauce, oyster sauce, Shaoxing wine, and chicken stock) to a small mixing bowl. Whisk well to combine. Set aside.
- Heat 2 Tbsp oil in large, heavy-bottomed skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 30 seconds. Flip the chicken and cook for another 30 seconds. Cook for another 3-4 minutes, stirring occasionally until chicken is almost cooked. Remove it onto a plate and set aside.
- Add the remaining tablespoon of oil. Once hot, add the carrots, mushrooms and white parts of green onion to the skillet, mixing well to combine. Cook, stirring often until the vegetables start to turn soft, approximately 3 minutes. Add garlic and sauté for 30 seconds. Add water chestnuts, mixing well to combine.
- Add the stir fry sauce and return the chicken to the skillet. Cook for a minute. Mix corn starch with water to create a slurry, then add to the stir fry. Cook for a minute.
- Add snow peas and combine well. When the sauce is thickened and chicken is cooked through, add green parts of green onions. Serve immediately, garnishing with sesame seeds over a bed of warm rice.
Notes
- You can use any cooking rice wine as well.
- Tip for cutting chicken into thin slices: Freeze chicken breasts in the freezer for 15-30 minutes, or just long enough to solidify slightly. Remove from the freezer and slice.
- Allow your chicken to marinate for 30 minutes, or while your prep the recipe and cut the veggies. This allows the meat to tenderize.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 438Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 97mgSodium 931mgCarbohydrates 24gFiber 5gSugar 6gProtein 42g
Nutrition information calculated by Nutritionix.
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