Moo Goo Gai Pan

Moo Goo Gai Pan Recipe - Delicious Chicken and Mushroom Dish from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Moo Goo Gai Pan is a popular Chinese dish that translates to "mushrooms and sliced chicken" in Cantonese. This dish is known for its light and flavorful sauce, tender chicken, and assortment of vegetables. It is a delicious and healthy option for a weeknight dinner.

History

Moo Goo Gai Pan is believed to have originated in Cantonese cuisine in southern China. The dish has been adapted over the years to suit different tastes and preferences, but the basic concept of chicken, mushrooms, and vegetables in a savory sauce remains the same.

Ingredients

0.75 lb (340 g) boneless, skinless chicken breasts

Other

3 tbsp oil for stir frying, or as needed

How to prepare

Cut the chicken breasts into strips.
Add the seasonings in the given order, adding the cornstarch last.
Marinate the chicken for approximately 15 minutes.
While the chicken is marinating, prepare the vegetables.
Clean the mushrooms with a damp cloth and thinly slice them.
Rinse the canned bamboo shoots and water chestnuts to remove any metallic taste, then thoroughly drain them.
Slice and chop the ginger, and peel and mince the garlic clove.
Prepare the sauce ingredients and set them aside.
Heat the wok and then add 2 tbsp of oil.
Add the chicken and stir-fry until it changes color and is almost cooked through.
Remove the chicken and set it aside.
Add 1 tbsp of oil.
Add the garlic and ginger and stir-fry briefly.
Add the mushrooms and stir-fry for a few seconds, then add the bamboo shoots and water chestnuts.
Stir-fry briefly.
Give the sauce a quick restir, then create a well in the middle of the wok and add the sauce.
Cook, stirring, until the sauce thickens.
Return the chicken to the wok.
Mix everything together and serve hot.

Variations

Substitute tofu for chicken for a vegetarian version of this dish.
Add other vegetables such as bell peppers, snow peas, or broccoli for added color and texture.
Use different types of mushrooms for a more earthy flavor.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 15 minutes to allow the flavors to penetrate the meat.

- Use a hot wok or skillet to stir-fry the ingredients quickly and evenly.

- Be sure to slice the vegetables thinly and uniformly for even cooking.

- Adjust the seasoning of the sauce to suit your taste preferences.

Serving Suggestions

Moo Goo Gai Pan can be served over steamed rice or noodles for a complete meal. Garnish with sliced green onions or cilantro for added flavor and freshness.

Cooking Techniques

Stir-frying is the key cooking technique for Moo Goo Gai Pan. Make sure to cook the ingredients quickly over high heat to retain their crispness and flavor.

Ingredient Substitutions

If you don't have oyster sauce, you can substitute with soy sauce mixed with a little sugar for a similar umami flavor.

Make Ahead Tips

You can marinate the chicken and prepare the vegetables ahead of time to save time when cooking. Store them in the refrigerator until ready to use.

Presentation Ideas

Serve Moo Goo Gai Pan in a colorful dish with a garnish of fresh herbs or sesame seeds for an attractive presentation.

Pairing Recommendations

Pair Moo Goo Gai Pan with a side of steamed jasmine rice and a light cucumber salad for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin A: 10% of daily value

Vitamin C: 15% of daily value

Iron: 8% of daily value

Alergens

Contains soy and shellfish (oyster sauce)

Summary

Moo Goo Gai Pan is a balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and can be a healthy addition to your diet.

Summary

Moo Goo Gai Pan is a delicious and healthy Chinese dish that is easy to make at home. With a balance of protein, vegetables, and a flavorful sauce, it is sure to become a favorite in your recipe rotation. Enjoy this dish with your family and friends for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple yet flavorful dish called Moo Goo Gai Pan, which translates to "mushrooms and chicken slices" in Mandarin. I had never tried it before, but something about the combination of ingredients and the way they were cooked together intrigued me.

I first learned how to make Moo Goo Gai Pan from a dear friend of mine, Mrs. Lee. She was a retired chef who had worked in some of the best Chinese restaurants in the city. Mrs. Lee was known for her impeccable cooking skills and her ability to create delicious dishes from scratch. I was lucky enough to be invited to her home for dinner one evening, and that's when she shared her recipe with me.

As we sat in her cozy kitchen, Mrs. Lee began to show me how to make Moo Goo Gai Pan. She started by marinating the chicken slices in a mixture of soy sauce, rice wine, and cornstarch. While the chicken was marinating, she prepared the vegetables – snow peas, carrots, mushrooms, and bamboo shoots – by slicing them into thin strips.

Mrs. Lee then heated up a wok on the stove and added a splash of oil. Once the oil was hot, she added the marinated chicken slices and stir-fried them until they were cooked through. Next, she added the vegetables and stir-fried them until they were tender-crisp. Finally, she added a simple sauce made from chicken broth, soy sauce, oyster sauce, and sugar, and let it simmer until it thickened.

The aroma that filled Mrs. Lee's kitchen was incredible – a combination of savory chicken, earthy mushrooms, and fresh vegetables. I couldn't wait to dig in and taste the finished dish. Mrs. Lee served the Moo Goo Gai Pan over a bed of steamed rice, and we enjoyed it together with a pot of hot tea.

The flavors of the dish were amazing – the tender chicken, the crunchy vegetables, and the rich sauce all came together perfectly. Mrs. Lee's recipe for Moo Goo Gai Pan quickly became one of my favorites, and I knew I had to learn how to make it myself.

Over the years, I have made Moo Goo Gai Pan countless times, each time adding my own twist to the recipe. Sometimes I would add extra garlic for a more robust flavor, or a sprinkle of red pepper flakes for a bit of heat. Other times, I would swap out the chicken for shrimp or tofu, depending on what I had on hand.

I have shared this recipe with friends and family, who have all raved about how delicious it is. I have even taught my grandchildren how to make Moo Goo Gai Pan, passing down the recipe and the tradition of cooking from scratch.

As I sit here in my kitchen, preparing a batch of Moo Goo Gai Pan for dinner tonight, I can't help but smile. This recipe holds a special place in my heart, not just because it's delicious, but because it represents the love and friendship that I have shared with Mrs. Lee and all the other amazing cooks I have met over the years.

Cooking is more than just following a recipe – it's about sharing stories, creating memories, and passing down traditions. And for me, Moo Goo Gai Pan will always be a reminder of the wonderful people and experiences that have shaped my love for cooking.