Delicious Moo Goo Gai Pan Recipe (+VIDEO)

Delicious Moo Goo Gai Pan Recipe (+VIDEO)

The delicious Moo Goo Gai Pan recipe tastes like it was taken straight from the restaurant. It is filled with chicken, peas, broccoli and mushrooms, and covered with a delicious Asian sauce.

You know how much I like Chinese food! This stir-fried dish is much milder than some of our more spicy Asian chicken recipes (such as Kung Pao Chicken or Tso’s Chicken), but just as delicious! !

What is Moo Goo Gai Pan?

Moo Goo Gai Pan. Such an interesting name, but I always remember it because it is one of my mother’s favorite recipes, and we enjoy it whenever we go out to eat Asian food. So, what is Moo Goo Gai Pan?

Moo goo gai pan is an American version of Cantonese cuisine, usually a simple stir-fry consisting of sliced ​​or diced chicken, white mushrooms and other vegetables.

Does it sound familiar? We try to share it on the blog and like it. I admit that I am not a big fan of mushrooms and may pick them around them, but the sauce, chicken, broccoli and snow peas are all great and delicious. Yes, we can omit the mushrooms, but it feels like it’s really not Moo Goo Gai Pan without them. 😉

Simple ingredients!

These are the typical ingredients used to make Moo Goo Gai Pan:

• Fresh mushrooms
• straw mushroom
• broccoli
• Snow peas
• Bamboo shoots (optional)
• Water chestnuts

As with most dishes, this can be customized to your liking, so adding or omitting vegetables is completely up to you! It’s great on its own, or it’s also great with rice or noodles. No matter how you own it, we think it will be enjoyed!

How to make Moo Goo Gai Pan

This is easier than you think! Just follow the steps below to make this delicious recipe…

Boil vegetables. Heat 1 tablespoon of vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add fresh mushrooms, broccoli, water chestnuts, snow peas and straw mushrooms.

Boil and stir the vegetables for about 5 minutes. Remove the vegetables from the wok and set aside. Clean the wok/frying pan.

Boil the chicken. Heat the remaining tablespoon of vegetables in the pot until it starts to smoke. Add garlic and cook for a few seconds until it turns golden brown. Add the chicken and cook for about 5 minutes or until the center of the chicken is not pink.

Make the sauce. In a small bowl, stir together cornstarch, sugar, soy sauce, rice vinegar and chicken broth. Pour on the chicken, boil, stirring constantly. Cook for about 30 seconds until the sauce thickens and no longer becomes cloudy.

Mix + toss. Return the vegetables to the wok/pan and stir with the sauce until all are coated. Serve immediately.

Additional tips + tricks

To cook perfect chicken in this dish, try the following tips:

• Keep your wok hot and don’t overcook the chicken.
• To obtain uniform thin slices of chicken: freeze the chicken breast for 20 minutes or until hard but not frozen. Remove from the refrigerator and cut into even strips against the grain.

Store/reheat. Store any leftovers in the refrigerator in an airtight container for 3-4 days.

In order to maintain the best flavor and texture, you need to reheat it on the stove top. Put 1 teaspoon of oil in the wok, pour the remaining moo goo gai, stir while heating, and take it out when it reaches the desired temperature.

If you are in a hurry, you can also reheat it in the microwave. Heat it every 30 seconds, stirring in between, until it gets hot.

go ahead. This is also a good dish, which can be prepared in advance and stored for a week’s lunch. We will make a batch and put it into different Tupperware containers to enjoy a quick lunch in the next few days.

What does moo goo gai pan go with?

There are many great dishes that go well with Moo Goo Gai Pan. According to your feelings, you can choose any of the following favorites:

For more Asian chicken recipes, please check:

Course main course

Chinese food

Preparation time 5 minutes

Cooking time 45 minutes

Total time 50 minutes

6 servings

Calories 154 kcal

Author Little Luna

• 1 tablespoon vegetable oil
• 1 cup sliced ​​fresh mushrooms
• 2 cups chopped broccoli florets
• 1 cup snow peas
• 1 8 oz.Can the water chestnut slices be drained?
• 1 15 oz can whole straw mushrooms drained
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 pound skinless and boneless chicken breast, cut into strips
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/4 cup chicken broth
• 1 teaspoon garlic salt

• Heat 1 tablespoon of vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add fresh mushrooms, broccoli, water chestnuts, snow peas and straw mushrooms.

• Boil and stir the vegetables for about 5 minutes. Remove the vegetables from the wok and set aside. Clean the wok/frying pan.

• Heat the remaining tablespoon of vegetables in the pot until it starts to smoke. Add garlic and cook for a few seconds until it turns golden brown. Add the chicken and cook for about 5 minutes or until the center of the chicken is not pink.

• In a small bowl, stir together cornstarch, sugar, soy sauce, rice vinegar and chicken broth. Pour on the chicken, boil, stirring constantly. Cook for about 30 seconds until the sauce thickens and no longer becomes cloudy.

• Return the vegetables to the wok/pan and stir with the sauce until all are coated. Serve now and enjoy!

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