Moo Goo Gai Pan Recipes

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MOO GOO GAI PAN

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



Moo Goo Gai Pan image

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

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

MOO GOO GAI PAN II

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



Moo Goo Gai Pan II image

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

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

MOO GOO GAI PAN

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



Moo Goo Gai Pan image

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.

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

MOO GOO GAI PAN

I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.

Provided by Chef Mommie

Categories     Poultry

Time 35m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 13



Moo Goo Gai Pan image

Steps:

  • Preheat Wok.
  • Swirl oil around sides.
  • When oil is hot add ginger and garlic.
  • Brown and then discard.
  • Add chicken - cook 4 minutes.
  • Combine chicken stock and corn starch.
  • Pour over chicken and reduce heat.
  • Add all vegetables.
  • Cover and simmer about 15 minutes.
  • Season with soy sauce and serve over rice immediately.

3 boneless chicken breasts (cut up)
1/3 cup oil
3 slices ginger
2 garlic cloves
1 1/2 cups chicken stock (99% free works)
2 tablespoons cornstarch
1/2 lb sliced mushrooms
1/4 lb snow peas
1 (8 ounce) can water chestnuts (drained)
1 (8 ounce) can bamboo shoots (drained)
1/4 cup carrot (thin sticks)
4 green onions (sliced)
1/2 cup broccoli, florets (small)

CANTONESE MOO GOO GAI PAN

Make and share this Cantonese Moo Goo Gai Pan recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



Cantonese Moo Goo Gai Pan image

Steps:

  • In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
  • Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
  • Heat a wok or large deep skillet over high heat.
  • Add vegetable oil and swirl to coat pan.
  • Add garlic and ginger and toss well, until fragrant, about 15 seconds.
  • Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
  • Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
  • Transfer to reserved bowl, leaving behind as much oil as possible.
  • Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
  • Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
  • Add snow peas and water chestnuts.
  • Cook, tossing occasionally, for 1 minute more.
  • Stir soy sauce mixture and add to pan, pour in around sides.
  • When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
  • Add sesame oil and toss once more.
  • Transfer to a serving plate; serve hot.
  • May serve over hot cooked rice.

Nutrition Facts : Calories 197.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 36.6, Sodium 919.5, Carbohydrate 10.2, Fiber 1.4, Sugar 2.9, Protein 14.4

3 tablespoons chicken stock
1 tablespoon soy sauce
1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
1 tablespoon cornstarch
1 teaspoon salt, to taste
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
2 tablespoons vegetable oil
1 tablespoon chopped garlic
2 teaspoons chopped fresh gingerroot
8 ounces boneless skinless chicken breasts, thinly sliced
1 cup thinly sliced fresh mushrooms
1 cup trimmed snow peas
1/2 cup sliced drained canned water chestnut
2 teaspoons sesame oil

MOO GOO GAI PAN

The BEST recipe I've tested for Moo Goo Gai Pan. I found this in the May 8, 1988 issue of Awake! magazine, published by the Watchtower Bible & Tract Society, NY. There are a LOT of ingredients but once you have them all prepped and ready to go the recipe comes together very quickly, and it's SO worth it!

Provided by Chef JenniB

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 21



Moo Goo Gai Pan image

Steps:

  • Marinate the chicken pieces in the soy sauce, wine, and sugar.
  • Stir in the cornstarch, and allow the pieces to stand for half an hour.
  • Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
  • Remove from the pan and set aside.
  • Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
  • Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
  • minced garlic can be added without burning.
  • Stir-fry for one minute.
  • Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
  • Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
  • Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
  • Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!

Nutrition Facts : Calories 102.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 2.4, Sodium 752.7, Carbohydrate 16.5, Fiber 1.5, Sugar 4.7, Protein 4.4

1 1/2-2 cups chicken breasts (I've tried breast, thighs and mixed, all worked well)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons wine
1 teaspoon sugar
2 tablespoons cornstarch
2 slices gingerroot (optional)
4 cups bok choy
1/2 cup sliced celery
1 cup sliced fresh mushrooms or 1/2 cup canned mushroom
1/4 cup water chestnut
1/4 cup bamboo shoot (optional)
1/4 lb snow peas
1 large garlic clove, minced
2 cups chicken stock
3/4 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons wine or 2 teaspoons sherry wine
1/4 cup cornstarch, blended into
1/4 cup cold water

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