Name: Moo Goo Gai Pan Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lb chicken breasts; 1 large egg white; 2 tbsp cornstarch; 1 tbsp Vegetable Oil; 2 tsp garlic; 1 tsp ginger; 2 cups mushrooms; 1 cup snow peas; ½ cup carrots; 8 oz water chestnuts; 8 oz bamboo shoots; ¾ cup chicken stock; 1½ tsp sugar; 1 tbsp soy sauce; 1½ tsp sesame oil; salt and pepper

Looking for a simple yet delicious stir-fry dish? Look no further than Moo Goo Gai Pan. A classic Chinese dish, it's made with tender chicken, fresh vegetables, and a savory sauce, offering a perfect balance of flavor and texture. This recipe will guide you in crafting this delightful dish, garnering rave reviews from family and friends alike.

Photos of Moo Goo Gai Pan Recipe

Some ingredients in this Moo Goo Gai Pan recipe might not be readily available in your pantry, but can be easily found in any supermarket. These include bamboo shoots and water chestnuts, which are common in Asian cuisine and provide a delightful crunch to the dish. Snow peas are another ingredient to look out for, they add a fresh, sweet taste and vibrant color.

Ingredients for Classic Moo Goo Gai Pan

Chicken breasts: These form the protein base of the dish. Any cut of chicken can be used, but breasts are lean and tender.

Egg white: Helps to tenderize the chicken and gives it a velvety texture.

Cornstarch: Acts as a thickening agent for the sauce.

Vegetable oil: Used for stir-frying the ingredients.

Garlic and ginger: These aromatic ingredients add a depth of flavor.

Mushrooms: Add a savory, earthy taste.

Snow peas: Add a sweet flavor and a crisp texture.

Carrots: Adds sweetness and vibrant color.

Water chestnuts: Adds a unique, crunchy texture.

Bamboo shoots: Has a mild flavor and crunchy texture.

Chicken stock: The base of the sauce.

Sugar: Balances the saltiness of the soy sauce.

Soy sauce: Adds a savory, umami flavor.

Sesame oil: Adds a rich, nutty flavor.

One reader, Etan Barrow says:

This classic moo goo gai pan recipe is a game-changer! The flavors are perfectly balanced, and the dish is so easy to make. The combination of tender chicken, fresh vegetables, and savory sauce is simply irresistible. It's become a family favorite in our household!

Etan Barrow

Techniques Required for Classic Moo Goo Gai Pan Recipe

How to marinate the chicken: Whisk together the egg white and cornstarch, then coat the chicken slices and refrigerate for 30 minutes. Strain and discard any excess liquid before cooking.

How to stir-fry the vegetables: Cook the carrots, mushrooms, snow peas, water chestnuts, and bamboo shoots in a large saucepan over medium-high heat until tender, seasoning with salt and pepper to taste.

How to cook the chicken: Cook the marinated chicken in a separate pan over medium-high heat until it is cooked through, then add the garlic and ginger for additional flavor.

How to make the sauce: Whisk together the chicken stock, sugar, soy sauce, sesame oil, and cornstarch in a small bowl to create the sauce. Pour the sauce over the cooked vegetables and chicken, and bring to a boil until it thickens.

How To Make Moo Goo Gai Pan

Moo goo gai pan is an Asian dish of sauteed chicken, mushrooms, and various vegetables in a savory sauce with chicken stock, soy sauce, and sesame oil.

Preparation: 30 minutes

Cooking: 15 minutes

Refrigerate Time: 30 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

1lbchicken breasts,boneless skinless, thinly sliced
1large egg white
2tbspcornstarch,+1 tsp, divided use
1tbspvegetable oil,divided use
2tspgarlic,minced
1tspginger,minced
2cupsmushrooms,sliced
1cupsnow peas
½cupcarrots,thinly sliced
8ozwater chestnuts,1 can
8ozbamboo shoots,1 can, sliced and drained
¾cupchicken stock
1½tspsugar
1tbspsoy sauce
1½tspsesame oil
salt and pepper,to taste

Instructions

In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
In a large saucepan, heat 1 teaspoon of oil over medium-high heat. Add the carrots and 1 tablespoon of water and cook 2 to 3 minutes, stirring constantly.
Add the mushrooms and cook for 3 to 4 minutes or until mushrooms are browned and tender.
Add the snow peas and cook 1 to 2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.
Add the chicken to the pan and season with salt and pepper to taste. Cook for 3 to 4 minutes, stirring occasionally until chicken is cooked through. Add the garlic and ginger and cook for 30 seconds more.
In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.
Add the vegetables back to the pan and heat through for approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
Serve immediately, over rice if desired.

Nutrition

Calories: 384.68kcal
Fat: 16.73g
Saturated Fat: 3.74g
Trans Fat: 0.15g
Monounsaturated Fat: 7.81g
Polyunsaturated Fat: 3.84g
Carbohydrates: 29.31g
Fiber: 4.75g
Sugar: 9.21g
Protein: 30.40g
Cholesterol: 73.92mg
Sodium: 866.41mg
Calcium: 53.89mg
Potassium: 1192.75mg
Iron: 2.20mg
Vitamin A: 169.10µg
Vitamin C: 21.42mg

Crucial Technique for Perfecting Moo Goo Gai Pan

When preparing your chicken, it's crucial to marinate it in the egg white and cornstarch mixture for the full 30 minutes. This process, known as velveting, helps to tenderize the chicken and give it a velvety texture. It also forms a protective layer around the chicken, preventing it from overcooking and drying out during the stir-frying process. Remember to discard any excess liquid after marinating to ensure a crisp, not soggy, final dish.

Time-Saving Tips for Making Moo Goo Gai Pan

Prep ahead: Marinate the chicken the night before and chop the vegetables in advance to streamline the cooking process.

One-pan wonder: Use a large skillet or wok to cook everything in one pan, reducing the number of dishes to clean up.

Efficient slicing: Cut the chicken and vegetables into uniform sizes to ensure even cooking and save time on prep work.

High heat: Cook the ingredients over high heat to quickly sear the chicken and vegetables, locking in their flavors and textures.

Organized workspace: Have all your ingredients prepped and ready to go before you start cooking to maintain a smooth and efficient workflow.

Substitute Ingredients For Moo Goo Gai Pan Recipe

chicken breasts - Substitute with tofu: Tofu is a great vegetarian alternative to chicken and has a similar texture that can absorb flavors well in stir-fry dishes.
egg white - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped into a foam similar to egg whites and used as a vegan substitute in recipes.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch and is a good alternative for those looking to avoid corn-based products.
vegetable oil - Substitute with coconut oil: Coconut oil can be used as a substitute for vegetable oil and adds a hint of coconut flavor to the dish.
garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic and can be a good substitute in recipes where a less pungent taste is desired.
ginger - Substitute with ground turmeric: Ground turmeric can be used as a substitute for ginger, providing a warm and slightly peppery flavor to the dish.
mushrooms - Substitute with zucchini: Sliced zucchini can be used as a substitute for mushrooms, adding a similar texture and mild flavor to the dish.
snow peas - Substitute with sugar snap peas: Sugar snap peas can be used as a substitute for snow peas, providing a similar crunch and sweet flavor to the dish.
carrots - Substitute with bell peppers: Sliced bell peppers can be used as a substitute for carrots, adding a pop of color and a crunchy texture to the dish.
water chestnuts - Substitute with jicama: Jicama can be used as a substitute for water chestnuts, providing a similar crisp texture and mild, slightly sweet flavor.
bamboo shoots - Substitute with bean sprouts: Bean sprouts can be used as a substitute for bamboo shoots, adding a crunchy texture and a fresh, earthy flavor to the dish.
chicken stock - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken stock and is a suitable option for vegetarian or vegan versions of the dish.
sugar - Substitute with honey: Honey can be used as a natural sweetener in place of sugar, adding a touch of sweetness and depth of flavor to the dish.
soy sauce - Substitute with tamari: Tamari, a gluten-free soy sauce alternative, can be used as a substitute for soy sauce and provides a similar savory, umami flavor to the dish.
sesame oil - Substitute with peanut oil: Peanut oil can be used as a substitute for sesame oil, adding a nutty flavor and aroma to the dish.

Best Way to Present Moo Goo Gai Pan

Elevate the plating: When presenting the classic Moo Goo Gai Pan, focus on creating an elegant and visually appealing presentation. Use edible flowers and microgreens to add a pop of color and freshness to the dish.
Incorporate texture: Introduce contrasting textures to the dish by garnishing with crispy fried noodles or toasted sesame seeds. This will add depth and complexity to each bite, impressing the judges with the harmonious blend of flavors and textures.
Focus on precision: Pay attention to the placement of each component on the plate. Arrange the chicken slices and vegetables meticulously to create a visually stunning and balanced composition, showcasing your attention to detail and culinary finesse.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors and textures of the dish to stand out. This will create a visually striking presentation that highlights the beauty of the ingredients.
Incorporate a touch of elegance: Consider using chopsticks or porcelain serving ware to add a touch of sophistication to the presentation, elevating the overall dining experience and demonstrating your commitment to delivering a refined dish.

Essential Tools for Making Classic Moo Goo Gai Pan

Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.
Chef's knife: A versatile kitchen knife used for a variety of tasks such as chopping, slicing, and dicing.
Mixing bowl: Used for combining ingredients and mixing various components of a dish.
Skillet: A frying pan with a wide, flat bottom and sloping sides, used for sautéing, frying, and searing.
Whisk: A kitchen utensil used for whipping, blending, and mixing ingredients together.
Saucepan: A deep cooking pan with a long handle and a lid, used for cooking sauces, boiling liquids, and simmering.
Tongs: Used for gripping and lifting hot or cold foods, often when sautéing, grilling, or serving.
Measuring cups and spoons: Essential for accurately measuring ingredients for recipes.
Garlic press: A tool used to crush and mince garlic cloves.
Grater: Used to grate or shred ingredients such as cheese, vegetables, or citrus zest.
Wok: A versatile round-bottomed cooking vessel used in various Chinese cooking techniques, including stir-frying, steaming, and deep-frying.
Rice cooker: An appliance used to cook rice automatically, producing perfectly cooked rice every time.
Strainer: Used to separate liquids from solids, such as straining pasta or washing vegetables.
Cutting shears: Also known as kitchen shears, used for cutting and trimming meats, herbs, and other ingredients.
Steamer basket: Used for steaming vegetables, seafood, and other foods by suspending them over boiling water.
Spatula: A kitchen tool with a broad, flat, flexible blade, used for lifting, flipping, and spreading ingredients.
Rice paddle: A utensil specifically designed for stirring and serving rice.

Storing and Freezing Classic Moo Goo Gai Pan

Here are the storing and freezing guidelines for classic moo goo gai pan:

Allow the moo goo gai pan to cool completely before storing. Transfer the cooled dish to an airtight container or resealable plastic bag. Store in the refrigerator for up to 3-4 days.
To reheat, transfer the desired portion to a microwave-safe dish and heat in the microwave until warmed through, stirring occasionally. Alternatively, reheat in a skillet over medium heat, stirring frequently, until heated through.
For longer storage, freeze the moo goo gai pan for up to 2-3 months. Transfer the cooled dish to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
When ready to eat, thaw the frozen moo goo gai pan in the refrigerator overnight. Reheat in the microwave or skillet as described above until heated through.
If the sauce appears thin after reheating, mix a small amount of cornstarch with cold water to create a slurry. Stir the slurry into the moo goo gai pan and heat until the sauce thickens.
To maintain the best texture of the vegetables and chicken, avoid repeated reheating. Portion out the desired amount before reheating to minimize the need for multiple reheating sessions.

How to Reheat Leftover Moo Goo Gai Pan

Reheat the classic moo goo gai pan in a large skillet or wok over medium-high heat. Add a small amount of chicken broth or water to the pan to help steam the dish and prevent it from drying out. Stir occasionally until the dish is heated through, about 5-7 minutes.
For a quick and easy reheating method, place the leftover moo goo gai pan in a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture. Microwave on high for 1-2 minutes, stirring halfway through, until the dish is heated through.
If you have time, reheat the moo goo gai pan in the oven. Preheat the oven to 350°F (175°C). Transfer the leftovers to an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until the dish is heated through. Remove the foil for the last 5 minutes of reheating to allow any excess moisture to evaporate.
For a crispy texture, reheat the chicken separately from the vegetables. Heat a small amount of oil in a skillet over medium-high heat. Add the chicken and stir-fry until it's heated through and slightly crispy. In a separate pan, reheat the vegetables with a small amount of chicken broth or water until they're heated through. Combine the chicken and vegetables before serving.
If you have a steamer, you can reheat the moo goo gai pan by placing it in a heat-safe dish and steaming it for 5-7 minutes, or until it's heated through. This method helps retain the dish's moisture and texture.

Interesting Trivia About Moo Goo Gai Pan

The classic Moo Goo Gai Pan dish is a popular Chinese-American recipe that features a delightful combination of tender chicken, fresh vegetables, and a savory sauce. This dish is known for its light and flavorful taste, making it a favorite among many. It's a great way to enjoy a variety of vegetables while savoring the delicious flavors of the sauce. Whether served over rice or enjoyed on its own, Moo Goo Gai Pan offers a satisfying and wholesome dining experience.

Is Making Classic Moo Goo Gai Pan at Home Cost-Effective?

This classic Moo Goo Gai Pan recipe is quite cost-effective for a household. The use of simple and readily available ingredients such as chicken, vegetables, and pantry staples makes it budget-friendly. The dish offers a delightful combination of flavors and textures, making it a satisfying and economical choice for a family meal. The approximate cost for a household of 4 people is around $15-$20, depending on the local prices of ingredients. Overall Verdict: 8/10

Is Classic Moo Goo Gai Pan Healthy or Unhealthy?

This classic moo goo gai pan recipe is a relatively healthy dish, as it contains a good balance of lean protein from the chicken and a variety of vegetables like mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots. The use of cornstarch and egg white to coat the chicken helps to keep the meat tender and moist without the need for excessive oil.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Reduce the amount of sugar used in the sauce, as 1½ teaspoons may be unnecessary given the natural sweetness of the vegetables
Use low-sodium chicken stock and soy sauce to control the overall sodium content of the dish
Increase the proportion of vegetables to chicken for added fiber, vitamins, and minerals

To make this recipe even more nutritious, consider the following suggestions:

Incorporate a wider variety of vegetables, such as bell peppers, onions, and bok choy, to increase the dish's overall nutrient density
Use whole grain rice or quinoa instead of white rice as a side dish to provide more fiber and complex carbohydrates
Experiment with different lean proteins, such as shrimp or tofu, to vary the nutrient profile and cater to different dietary preferences
Add a sprinkle of chopped nuts or seeds, like cashews or sesame seeds, for a boost of healthy fats and extra crunch

Editor's Opinion on This Classic Chinese Dish

The classic Moo Goo Gai Pan recipe is a delightful combination of tender chicken, crisp vegetables, and a savory sauce. The method of marinating the chicken in egg white and cornstarch ensures a velvety texture, while the stir-frying technique preserves the freshness and crunch of the vegetables. The balance of flavors from the garlic, ginger, soy sauce, and sesame oil creates a harmonious and satisfying dish. This recipe is a wonderful representation of traditional Chinese cuisine, and its versatility allows for personalization with different vegetables or protein choices. It's a timeless and delicious addition to any home cook's repertoire.

Enhance Your Moo Goo Gai Pan Recipe with These Unique Side Dishes:

Steamed Jasmine Rice: Fluffy and aromatic, the perfect accompaniment to soak up the savory sauce of the moo goo gai pan.

Garlic Butter Green Beans: Tender-crisp green beans sautéed in a garlic-infused butter, adding a pop of color and freshness to the plate.

Pineapple Fried Rice: A sweet and savory fried rice dish with chunks of juicy pineapple, adding a tropical twist to the meal.

Similar Dishes to Classic Moo Goo Gai Pan Recipe

Sizzling Beef Stir-Fry: This sizzling beef stir-fry is a quick and easy recipe that's packed with flavor. The tender beef and colorful vegetables are stir-fried to perfection and then coated in a savory sauce. It's a delicious and satisfying meal that's perfect for busy weeknights.

Lemon Garlic Roasted Chicken: This lemon garlic roasted chicken is a simple and delicious recipe that's perfect for a cozy dinner at home. The chicken is seasoned with a zesty lemon garlic marinade and then roasted to golden perfection. It's juicy, flavorful, and sure to become a family favorite.

Creamy Mushroom Risotto: This creamy mushroom risotto is a comforting and indulgent dish that's perfect for a special dinner at home. The rich and creamy risotto is studded with earthy mushrooms and flavored with aromatic herbs. It's a luxurious and satisfying meal that's sure to impress.

Appetizer and Dessert Pairings for Classic Moo Goo Gai Pan

Appetizers:

Caprese Salad Skewers: Fresh mozzarella, cherry tomatoes, and basil leaves skewered and drizzled with balsamic glaze for a simple and elegant appetizer.

Stuffed Mushrooms: Mushroom caps filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection for a delicious and satisfying appetizer.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and warmth.

Why trust this Moo Goo Gai Pan Recipe:

This recipe offers a classic and authentic take on Moo Goo Gai Pan, ensuring a delicious and satisfying meal. The use of fresh ingredients such as chicken breasts, mushrooms, and snow peas guarantees a flavorful and nutritious dish. The careful marination of the chicken in a mixture of egg white and cornstarch ensures tender and succulent meat. The combination of garlic and ginger infuses the dish with aromatic flavors, while the addition of soy sauce and sesame oil provides an authentic and savory taste. This recipe is a trustworthy choice for a homemade Chinese cuisine experience.

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FAQ:

What type of mushrooms should I use for this recipe?

You can use any type of mushrooms you prefer for this recipe. Common options include button mushrooms, shiitake mushrooms, or cremini mushrooms.

Can I use chicken thighs instead of chicken breasts?

Yes, you can absolutely use chicken thighs instead of chicken breasts. Just be sure to adjust the cooking time as thighs may take a bit longer to cook through.

Is there a substitute for snow peas if I can't find them?

If you can't find snow peas, you can substitute with sugar snap peas or even green beans for a similar crunch and flavor.

Can I make this dish ahead of time?

While this dish is best served fresh, you can prepare the ingredients ahead of time and quickly stir-fry them when you're ready to eat. Just be sure not to overcook the vegetables to maintain their crispness.

Is there a way to make this dish vegetarian?

Absolutely! You can substitute the chicken with tofu or seitan for a vegetarian version of this dish. Additionally, you can use vegetable broth instead of chicken stock for the sauce.