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    You are in: Home / Recipes / Moo Goo Gai Pan I Recipe
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    Moo Goo Gai Pan I

    Moo Goo Gai Pan I. Photo by Sackville

    1/1 Photo of Moo Goo Gai Pan I

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    HEP MEP's Note:

    Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)

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    Units: US | Metric


    1. 1
      In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
    2. 2
      Marinate for 15 minutes.
    3. 3
      Combine the stock and the remaining 1 tablespoon of cornstarch.
    4. 4
      Set aside.
    5. 5
      Heat the oil in a wok over medium-high heat until very hot but not smoking.
    6. 6
      Add the ginger and garlic and stir-fry for 1 minute.
    7. 7
      Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
    8. 8
      Add the mushrooms and stir-fry for 1 minute more.
    9. 9
      Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
    10. 10
      Add in the water chestnuts and heat through.
    11. 11
      Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on September 14, 2003


      MEP, this was a great recipe! I used tofu instead of chicken, and so had to compensate for the lack of saltiness with a little soy sauce. I didn't have sliced almonds, so I just added them into the wok a bit earlier so they could soften up a bit--and that worked fine. I also used dried shiitake mushrooms (not regular ones) that I soaked for about 30 minutes. Very nice recipe--thanks for sharing!

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    • on March 17, 2003


      I am so pleased with this recipe. It was one of those..."WOW, I can't believe I made this at home" type moments!! :) I did not have sherry so used rice wine. I also added some extra stir fry veggies. Thanks for this great recipe! :)

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    • on August 06, 2009


      Excellent flavor and texture. I chopped, sliced, minced and mixed as needed so that every ingredient was ready to add at the right time. Only change I made was to increase to 2 garlic cloves, 4 ginger root slices and 2/3 cup chicken broth. I keep whole, unsliced ginger root in a freezer bag in the freezer and slice as needed. It is easiest to slice/mince when partially thawed, after scraping the skin off with the edge of a spoon.

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    Read All Reviews (7)


    Nutritional Facts for Moo Goo Gai Pan I

    Serving Size: 1 (455 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 506.8
    Calories from Fat 156
    Total Fat 17.3 g
    Saturated Fat 2.7 g
    Cholesterol 132.8 mg
    Sodium 534.9 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 2.0 g
    Sugars 4.0 g
    Protein 59.2 g

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