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