Why Make This Recipe
Moo Goo Gai Pan is a beloved dish for many reasons. It is easy to prepare and combines tender chicken with fresh vegetables, all coated in a flavorful sauce. This recipe is perfect for a weeknight dinner when you want something quick yet satisfying. Plus, it has a wonderful combination of textures and tastes that the whole family can enjoy.
How to Make Moo Goo Gai Pan
Ingredients:
- 1 pound (450g) chicken breasts, sliced thinly against the grain
- 3 tablespoons cornstarch, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 3 tablespoons vegetable oil, divided
- 1 medium carrot, peeled and thinly sliced
- 6 ounces (170g) snow peas
- 6 ounces (170g) mushrooms, sliced
- 8 ounces (225g) canned sliced water chestnuts, drained and rinsed
- 8 ounces (225g) canned sliced bamboo shoots, drained and rinsed
- 3 cloves garlic, minced
- 1 ¼ cups (300ml) chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry for thickening)
Directions:
Prepare the Chicken:
- Toss the sliced chicken with 2 tablespoons of cornstarch, salt, and white pepper.
- Add 1 tablespoon of vegetable oil and toss again to separate the chicken pieces.
Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken in a single layer and cook for about 30 seconds per side.
- Remove from the pan and set aside.
Stir-Fry the Vegetables:
- In the same pan, add carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes until slightly softened.
- Add the water chestnuts, bamboo shoots, and garlic. Stir and cook for another minute.
Make the Sauce and Combine Everything:
- Return the chicken to the pan.
- Pour in the chicken stock, soy sauce, sugar, and sesame oil. Bring to a gentle boil and cook for 1-2 minutes.
- Stir in the cornstarch slurry and mix well. Let the sauce thicken for about a minute.
- Taste and adjust seasoning if needed.
Serve:
- Remove from heat, garnish with toasted sesame seeds if desired.
- Serve over steamed jasmine rice or cauliflower rice for a low-carb option.
How to Serve Moo Goo Gai Pan
Moo Goo Gai Pan is best served hot. Scoop the chicken and vegetable mixture over a bed of steamed rice or cauliflower rice. The sauce is delicious and makes every bite flavorful. For a nice touch, you can sprinkle some toasted sesame seeds on top.
How to Store Moo Goo Gai Pan
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pan over low heat or in the microwave until heated through.
Tips to Make Moo Goo Gai Pan
- Cut the chicken against the grain for more tender pieces.
- Use fresh vegetables when possible for the best flavor and texture.
- Adjust the sauce ingredients to your own taste. You can add more soy sauce if you like it saltier or more sugar for sweetness.
Variations
You can customize Moo Goo Gai Pan to suit your preferences. Feel free to add other vegetables like bell peppers, broccoli, or zucchini. For a spicier option, you can include some sliced chili peppers.
FAQs
1. Can I use frozen vegetables in Moo Goo Gai Pan?
Yes, you can use frozen vegetables. Just make sure to cook them until they’re heated through and the excess water has evaporated.
2. Is Moo Goo Gai Pan gluten-free?
You can make it gluten-free by using tamari instead of soy sauce and checking that your other ingredients are also gluten-free.
3. Can I make Moo Goo Gai Pan in advance?
Yes, you can prepare it in advance. Just cook it and store the leftovers in the fridge. It reheats well for a quick meal!
Moo Goo Gai Pan
Ingredients
For the Chicken
- 1 pound chicken breasts, sliced thinly against the grain Use fresh chicken for best results.
- 3 tablespoons cornstarch, divided 2 tablespoons for marinating and 1 tablespoon for thickening sauce.
- 1 teaspoon kosher salt Adjust to taste.
- ½ teaspoon ground white pepper
- 3 tablespoons vegetable oil, divided For frying and cooking.
For the Vegetables
- 1 medium carrot, peeled and thinly sliced
- 6 ounces snow peas
- 6 ounces mushrooms, sliced Any variety can be used.
- 8 ounces canned sliced water chestnuts, drained and rinsed
- 8 ounces canned sliced bamboo shoots, drained and rinsed
- 3 cloves garlic, minced Fresh garlic provides the best flavor.
For the Sauce
- 1 ¼ cups chicken stock
- 2 tablespoons soy sauce Use tamari for a gluten-free option.
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water Slurry for thickening the sauce.
Instructions
Prepare the Chicken
- Toss the sliced chicken with 2 tablespoons of cornstarch, salt, and white pepper.
- Add 1 tablespoon of vegetable oil and toss again to separate the chicken pieces.
Cook the Chicken
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken in a single layer and cook for about 30 seconds per side.
- Remove from the pan and set aside.
Stir-Fry the Vegetables
- In the same pan, add carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes until slightly softened.
- Add the water chestnuts, bamboo shoots, and garlic. Stir and cook for another minute.
Make the Sauce and Combine Everything
- Return the chicken to the pan.
- Pour in the chicken stock, soy sauce, sugar, and sesame oil. Bring to a gentle boil and cook for 1-2 minutes.
- Stir in the cornstarch slurry and mix well. Let the sauce thicken for about a minute.
- Taste and adjust seasoning if needed.
Serve
- Remove from heat, garnish with toasted sesame seeds if desired.
- Serve over steamed jasmine rice or cauliflower rice for a low-carb option.