Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moo Goo Gai Pan I Recipe
    Lost? Site Map

    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!)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2003

      55

      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! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    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
    30%
    Total Fat 17.3 g
    26%
    Saturated Fat 2.7 g
    13%
    Cholesterol 132.8 mg
    44%
    Sodium 534.9 mg
    22%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.0 g
    16%
    Protein 59.2 g
    118%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes