Best 5 Mah Gu Gai Pin Moo Goo Gai Pan Recipes

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**Moo Goo Gai Pan: A Classic Chinese Dish Made Easy**

Moo Goo Gai Pan is a classic Chinese dish that is popular all over the world. This savory dish features tender chicken, crisp vegetables, and a delicious sauce made with soy sauce, ginger, and garlic. It's a quick and easy dish to make, and it's perfect for a weeknight dinner. This article provides two variations of the dish: a traditional Moo Goo Gai Pan and a simplified version that uses frozen vegetables. Both recipes are easy to follow and result in a delicious and satisfying meal.

Let's cook with our recipes!

MOO GOO GAI PAN



Moo Goo Gai Pan image

This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.

Provided by deven

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 3

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
¼ cup chicken broth

Steps:

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
  • Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 30.9 g, Cholesterol 86.3 mg, Fat 14.3 g, Fiber 8.3 g, Protein 41.7 g, SaturatedFat 2.7 g, Sodium 989.9 mg, Sugar 8.9 g

MOO GOO GAI PAN (MAH GU GAI PIN)



Moo Goo Gai Pan (mah Gu Gai Pin) image

This is the western version of Mah Gu Gai Pin)It means "fresh mushrooms cooked with sliced chicken." I got this recipe from a good friend of mine who is an accomplished "Chinese Cook" in San Francisco.

Provided by Johnney

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

3/4 lb chicken breast
1 cup fresh button mushroom
1/2 cup canned bamboo shoot, sliced
1/2 cup canned water chestnut, sliced
1 slice ginger, finely chopped
1 clove garlic, minced
1 cup chicken stock (see note *)
1 -2 tablespoon oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/8 teaspoon sesame oil
1 tablespoon cornstarch
oil, for stir-frying

Steps:

  • Cut chicken breasts into strips.
  • Add seasonings in the order given and marinate chicken for about 15 minutes.
  • While chicken is marinating, prepare vegetables.
  • Rinse and slice bamboo shoots and water chestnuts.
  • Slice and chop ginger, and peel and mince garlic clove.
  • Prepare sauce ingredients and set aside.
  • Heat wok and add oil.
  • Add garlic and ginger.
  • Add chicken and stir-fry until it changes color.
  • Remove and set aside.
  • Add 1 tablespoon oil.
  • Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
  • Stir-fry briefly.
  • Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
  • Cook, stirring, until the sauce is thickened.
  • Return chicken to wok.
  • Mix together and serve hot.
  • NOTE:.
  • *Youcan also use chicken broth.
  • Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
  • Another variation is to boil the mushrooms in the chicken broth before stir-frying.

Nutrition Facts : Calories 224.2, Fat 8.9, SaturatedFat 2.5, Cholesterol 56.3, Sodium 769.5, Carbohydrate 13, Fiber 1.2, Sugar 3.3, Protein 21.6

MOO GOO GAI PAN II



Moo Goo Gai Pan II image

While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.

Provided by Bao Le

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
¼ pound sliced fresh mushrooms
¼ pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
¼ pound sliced bok choy
salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
¾ cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
¼ teaspoon white sugar
¼ cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
  • Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Nutrition Facts : Calories 173.5 calories, Carbohydrate 13.2 g, Cholesterol 25.5 mg, Fat 8.4 g, Fiber 2.7 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 48.2 mg, Sugar 3.6 g

MAH GU GAI PIN (MOO GOO GAI PAN)



Mah Gu Gai Pin (moo Goo Gai Pan) image

This is the authentic Chinese version of Moo Goo Gai Pan. It means "fresh mushrooms cooked with sliced chicken." The difference being the ingredients and sauce. I find both versions delish!

Provided by Johnney

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 26

3 1/2 tablespoons peanut oil
1 tablespoon minced fresh ginger
1/4 teaspoon salt
1/4 lb button mushroom, stems removed and caps cut into 1/4 inch slices
6 ounces snow peas, strings removed and cut into 1 by 1 1/2 inch pieces
1/4 cup bamboo shoot, cut into 1 by 1 1/2 inch pieces
4 water chestnuts, peeled and cut into 1/4 inch slices
1 tablespoon minced garlic
1 tablespoon chinese white rice wine or 1 tablespoon gin
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon chinese white rice wine or 1 teaspoon gin
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 teaspoons oyster sauce
1/2 teaspoon soy sauce
1 teaspoon cornstarch
fresh ground white pepper, to taste
1/2 lb boneless skinless chicken breast, cut into 2 by 1 1/2 nch strips
2 teaspoons oyster sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch
fresh ground white pepper, to taste
5 tablespoons chicken stock

Steps:

  • In a large bowl, combine the marinade ingredients.
  • Add the chicken and allow to rest for at least 30 minutes.
  • Reserve.
  • In a small bowl, combine the sauce ingredients and reserve.
  • Heat a wok over high heat for 30 seconds.
  • Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
  • When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
  • Add the mushrooms and stir for 10 seconds.
  • Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
  • Turn off the heat, transfer the mixture to a bowl, and reserve.
  • Wipe off the wok and spatula with paper towels.
  • Heat the wok over high heat for 20 seconds.
  • Add the remaining peanut oil and coat the wok with it using the spatula.
  • When a wisp of white smoke appears, add the garlic.
  • When it begins to brown, add the chicken and marinade.
  • Spread in a thin layer and cook for 2 minutes.
  • Turn the chicken over and cook for 1 more minute.
  • Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
  • Add the reserved vegetables and cook, stirring, for 2 minutes.
  • Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
  • Turn off the heat, transfer to a heated platter, and serve.

MOO GOO GAI PAN



Moo Goo Gai Pan image

We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.

Provided by lazyme

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 large boneless skinless chicken breast
1 teaspoon chicken bouillon granule, instant
1 (8 ounce) can water chestnuts, drained, halved lengthwise
1 cup pea pods, fresh (snow peas)
3/4 cup water
1/2 cup fresh mushrooms
3 tablespoons soy sauce
4 green onions (4 to 6)
2 tablespoons dry sherry
gingerroot
4 teaspoons cornstarch
2 tablespoons cooking oil
1 tablespoon honey

Steps:

  • Partially freeze chicken; thinly slice into bite-sized strips.
  • In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
  • Slice the drained water chestnuts; set aside.
  • Halve the pea pods crosswise; set aside.
  • Slice the mushrooms and the green onion; set aside.
  • Grate 2 teaspoons gingerroot; set aside.
  • Heat the oil in wok over high heat.
  • Add the chicken to wok and stir-fry 3 to 4 minutes.
  • Remove chicken.
  • Add more oil, if necessary.
  • Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
  • Return chicken to wok.
  • Stir the bouillon mixture and stir into chicken.
  • Cook and stir until thickened and bubbly.
  • Cover and cook 2 minutes more or until heated through.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make all the difference in the final dish. Look for fresh, crisp vegetables and tender chicken.
  • Marinate the chicken: Marinating the chicken in a mixture of soy sauce, rice wine, and cornstarch helps to tenderize it and give it flavor.
  • Stir-fry the chicken and vegetables in a hot wok or skillet: This will help to create a nice sear on the chicken and vegetables and prevent them from becoming soggy.
  • Use a light touch when stir-frying: Do not overcrowd the wok or skillet and toss the ingredients gently to prevent them from sticking.
  • Add the sauce towards the end of cooking: This will help to prevent the sauce from burning and allow the flavors to meld together.
  • Serve immediately: Moo goo gai pan is best served immediately after it is cooked. This will ensure that the vegetables are still crisp and the chicken is tender.

Conclusion:

Moo goo gai pan is a classic Chinese dish that is easy to make and always a crowd-pleaser. With its tender chicken, crisp vegetables, and flavorful sauce, it is a dish that everyone will enjoy. Whether you are a beginner cook or a seasoned pro, Moo goo gai pan is a dish that you will love. So next time you are looking for a quick and easy weeknight meal, give Moo goo gai pan a try. You won't be disappointed!

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