Moo Goo Gai Pan

This recipe for moo goo gai pan is a traditional dish of hen and vegetables stir fried with a savory sauce. Plus mystery guidelines on the way to make your stir fries flavor like they came from a eating place!

Have you ever ordered moo goo gai pan at a chinese restaurant? It’s a simple chook and vegetable stir fry that’s superb flavorful and additionally at the healthier facet. I first tried this terrifi dish approximately 15 years ago at the same time as on a date with my now-husband. I had never had it before however he insisted we order it and that i’m happy that he did.

What is MOO GOO GAI PAN?

Moo goo gai pan is basically chicken with mushrooms, along side a few different vegetables that seem to vary relying on who is getting ready it. when I order a fowl based totally dish at a chinese language eating place, the beef is always very thinly sliced and excellent gentle, but I ought to never determine out a way to mirror that at domestic. luckily, after a bit studies, I realized that it’s clearly quite easy to get thin and tender chook portions to your very own kitchen. the first step to getting restaurant-style bird is to cut your chicken into very skinny slices. the easiest manner to do that is to freeze the hen breasts for approximately 20 mins, or simply till they company up – you don’t want them frozen stable, however you do want them tough enough to without difficulty slice. cut your fowl in opposition to the grain (width sensible) into strips.

The following step inside the manner is a method referred to as velveting – the hen takes a short dip in a cornstarch and egg white combination which makes it more tender. This greater little step is nicely really worth it for a eating place fashion end end result.

INGREDIENTS:

• 1 pound of boneless skinless chicken breasts, thinly sliced
• 1 large egg white
• 2 tablespoons + 1 teaspoon of cornstarch divided use
• 1 tablespoon vegetable oil divided use
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 cups of sliced mushrooms
• 1 cup of snow peas
• 1/2 cup of thinly sliced carrots
• 1 8-ounce can of sliced water chestnuts drained
• 1 8-ounce can of sliced bamboo shoots drained
• 3/4 cup chicken stock
• 1 1/2 teaspoons sugar
• 1 tablespoon soy sauce
• 1 1/2 teaspoons sesame oil
• salt and pepper to taste

INSTRUCTIONS:

1. In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
2. In a large saucepan, heat 1 teaspoon of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly.
3. Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.
4. Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
5. Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
6. Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.
7. Add the the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.
8. In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.
9. Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
10. Serve immediately, over rice if desired.

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