Moo Goo Gai Pan

A famous Chinese-American meal called Moo Goo Gai Pan is made with delicate chicken and a variety of crisp veggies stir-fried in a delicious, light sauce. Translating to “mushroom chicken,” this recipe is a filling and healthful dinner that’s simple to make and full of flavorful fresh ingredients. Moo Goo Gai Pan is the ideal option whether you’re seeking a tasty stir-fry that tastes exactly like takeout or a fast midweek supper.

Ingredients:

For the Marinade (Chicken):

• 1 lb (430g) skinless chicken breasts, sliced into 3cm x 3cm pieces

• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon of rice wine, such as Shaoxing or dry sherry
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon beaten egg

For the White Sauce:

• 1/2 cup water or chicken bone broth (Note 1)

•  1/2 tablespoons oyster sauce
• 1 teaspoon cornstarch

For the Stir Fry:

• 1 tablespoon Olive oil
• 2 cloves garlic, thinly sliced
• 6 thin slices fresh ginger
• 1 cup mushrooms, sliced
• 1 cup snow peas
• 1/2 cup thinly sliced carrots (about 1/8 inch)
• 1 can (8 oz) of water chestnuts, sliced, drained, and rinsed
• 1 can (8 oz) of bamboo shoots, sliced, rinsed, and drained

Guidelines:
Give the chicken a marinade.

• To make the marinade, combine the sesame oil, cornstarch, rice wine, salt, white pepper, and beaten egg in a bowl.
• Ensure that every piece of chicken is equally covered by adding the sliced chicken to the marinade. Give the chicken a good 15 to 20 minutes to soak up the spices.

Get the White Sauce ready:

• Mix the cornstarch, oyster sauce, and water (or chicken bone broth) in a small bowl. This is going to be the stir-fry’s lighter sauce. Put aside.
• Stir. To fry the chicken, place a large pan or wok over medium-high heat with 1 tablespoon of canola oil.
• The marinated chicken pieces should be added to the heated oil in a single layer.
• For approximately 4–5 minutes, or until the chicken is cooked through and well browned, stir-fry it.

Cook the Vegetables:

• Add the ginger and garlic slices to the same skillet.
• To the skillet, add the sliced mushrooms, water chestnuts, carrots, snow peas, and bamboo shoots. The veggies should be stir-fried for 3–4 minutes, or until they are slightly crunchy but still soft.

Mix the chicken with the vegetables.

• Return the cooked chicken to the pan and mix it in with the veggies.
  Mix everything well.
• After preparing the white sauce, pour it over the chicken and veggies, stirring to ensure that everything is uniformly coated.
• Allow the sauce to slightly thicken by cooking for an additional two to three minutes.

Serve: Take the Moo Goo Gai Pan off of the burner and start serving right away.
This recipe is a filling and well-rounded supper when served with noodles or steamed rice.
In summary:

A fast and nutritious dinner is made easy with the tasty and light stir-fry known as Moo Goo Gai Pan. This meal is a joy of textures and flavors with its delicate chicken, crisp veggies, and flavorful white sauce. This recipe offers you the greatest Chinese food right from your kitchen, whether you’re making it for a weekday supper or just want to make a homemade version of your favorite takeout!