Best 3 Moo Goo Gai Pan Ii Recipes

Moo Goo Gai Pan is a classic Chinese dish that is a favorite of many. It is made with tender chicken, crisp vegetables, and a flavorful sauce. The dish is typically served over rice or noodles.

This article provides two recipes for Moo Goo Gai Pan. The first recipe is a traditional version of the dish, while the second recipe is a healthier version that uses less oil and sodium. Both recipes are easy to follow and can be made in under 30 minutes.

The traditional Moo Goo Gai Pan recipe uses chicken thighs, which are marinated in a mixture of soy sauce, rice wine, and cornstarch. The chicken is then stir-fried with ginger, garlic, scallions, mushrooms, bamboo shoots, and water chestnuts. The dish is finished with a sauce made from chicken broth, soy sauce, rice wine, sugar, and cornstarch.

The healthier Moo Goo Gai Pan recipe uses chicken breast, which is cooked in a mixture of olive oil and sesame oil. The chicken is then stir-fried with ginger, garlic, scallions, mushrooms, broccoli, and bell peppers. The dish is finished with a sauce made from chicken broth, soy sauce, rice wine, honey, and cornstarch.

Both versions of Moo Goo Gai Pan are delicious and easy to make. The traditional recipe is a bit more flavorful, while the healthier recipe is a good option for those who are looking for a lighter meal.

Let's cook with our recipes!

EASY MOO GOO GAI PAN RECIPE

Easy Moo Goo Gai Pan Recipe image

Moo Goo Gai Pan is a classic Chinese dish with tender chicken pieces and mushrooms then add in crisp vegetables such as carrots, water chestnuts, snow peas all stir fried together with a special white sauce poured over top and simmered all together. Way better than take out and only 20 minutes!

Provided by Alyssa Rivers

Categories Dinner Main Course

Time 20m

Number Of Ingredients 16

Ingredients

2 Tablespoons olive oil (divided)
1 pound chicken thighs (or breasts cubed)
salt and pepper
3 large carrots (sliced)
8 ounce mushrooms (sliced)
8 ounce water chestnuts
1 cup snow peas
1/4 cup chicken broth
2 Tablespoons soy sauce
1 Tablespoon brown sugar
2 cloves garlic (minced)
1 Tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 Tablespoon water
chopped green onions and sesame seeds for garnish

Steps:

In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.
To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
Add the chicken back to the wok and pour the sauce on top and let summer until it starts to thicken.

Nutrition Facts : Calories 419 kcal, Carbohydrate 22 g, Protein 23 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 750 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

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

Ingredients

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 II

Moo Goo Gai Pan II image

A Chinese Restaurant favorite of mine, Moo Goo Gai Pan, which takes its name from a province in northern China. Moo Goo means Mongolia. Gai and Pan refer to rice and chicken.

Provided by Johnney

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless skinless chicken breast, cut into 1 inch pieces
2 tablespoons cornstarch
1 tablespoon dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup chicken stock
2 tablespoons vegetable oil
3 slices gingerroot, thin, minced
1 garlic clove, minced
1/2 lb mushroom, cleaned, stems removed, and sliced
3 tablespoons soy sauce
3 teaspoons dark sesame oil
1 cup snow peas, halved
1 small red bell pepper, cut in thin strips
4 green onions, cut into 3/4 inch pieces
5 water chestnuts, thinly sliced
sliced almonds, sauteed in butter (optional)

Steps:

In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
In a saute pan, saute almonds in butter, set aside.
In a wok or large skillet heat oil over med-high heat.
Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
Stir soy mixture until blended then pour into wok, stirring constantly.
Bring to a boil and boil 1 minute.
Add almonds. Serve with rice.

Nutrition Facts : Calories 316, Fat 12.5, SaturatedFat 1.9, Cholesterol 67.2, Sodium 1047.4, Carbohydrate 15.8, Fiber 2.5, Sugar 4.7, Protein 31.9

Tips:

To save time, use pre-cooked chicken or shrimp.
For a vegetarian version, substitute tofu or tempeh for the chicken or shrimp.
If you don't have oyster sauce, you can substitute soy sauce or hoisin sauce.
To make the dish more spicy, add a pinch of red pepper flakes or Sriracha sauce.
Serve Moo Goo Gai Pan over rice or noodles.

Conclusion:

Moo Goo Gai Pan is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is a great way to use up leftover chicken or shrimp, and it is also a good way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and healthy meal on the table in no time.

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