Best 3 Moo Goo Gai Pan Iii 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

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

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 III

Moo Goo Gai Pan IIi image

This is probably the first stir fry recipe I ever tried. It was in the little recipe booklet that came with my first wok. It still ranks with my favorites. Remember the essence of Chinese cooking, buy what is cheap and cook it well. Portions and cooking time are a guess. If you use anything frozen, thaw before cooking.

Provided by Pierre Dance

Categories Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons chicken stock
2 tablespoons dry sherry
2 tablespoons cornstarch
1/2 teaspoon sugar
2 tablespoons oil
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips
6 green onions, thickly sliced, mostly whites, some green
2 tablespoons garlic, minced
2 tablespoons oil
1 cup broccoli, sliced
1 cup zucchini, sliced
1 cup bok choy, sliced
1 cup snow peas
1/2 cup mushroom, sliced
1/2 cup water chestnut
1/2 teaspoon red chili pepper flakes (but good) (optional)

Steps:

Combine the sauce ingredients.
Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
Add green onions and garlic; cook 1/2 minutes.
Remove and set aside.
Scrap wok clean and reheat; add 2 tablespoons oil.
Swirl; add vegetables and stir fry 2 minutes.
Add 2 tablespoons water, cover and steam 2 minutes.
Push the vegetables to the sides of the wok.
Stir sauce and pour into the center of the wok.
Stir sauce until it's thick and bubbly.
Return the chicken and mix with the vegetables and sauce.
Stir a bit until hot. Serve with rice.

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