Moo Goo Gai Pan

Submitted by Chef Mommie

"I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 1/2 cup
• Serves: 4-6

ingredients

• 3 boneless chicken breasts (cut up)
• 1⁄3 cup oil
• 3 slices ginger
• 2 garlic cloves
• 1 1⁄2 cups chicken stock (99% free works)
• 2 tablespoons cornstarch
• 1⁄2 lb sliced mushrooms
• 1⁄4 lb snow peas
• 1 (8 ounce) can water chestnuts (drained)
• 1 (8 ounce) can bamboo shoots (drained)
• 1⁄4 cup carrot (thin sticks)
• 4 green onions (sliced)
• 1⁄2 cup broccoli, florets (small)

directions

1. Preheat Wok.
2. Swirl oil around sides.
3. When oil is hot add ginger and garlic.
4. Brown and then discard.
5. Add chicken - cook 4 minutes.
6. Combine chicken stock and corn starch.
7. Pour over chicken and reduce heat.
8. Add all vegetables.
9. Cover and simmer about 15 minutes.
10. Season with soy sauce and serve over rice immediately.

Reviews

[CandyTX]

O.M.G. -- this was wonderful. Amazing. Even the leftovers were wonderful!

 

[Heather F.]

Delicious. I "velveted" the chicken first (mix 1 egg white, 3 tsp sake, 1 Tbsp corn starch, add sliced chicken, refrigerate 30 minutes), and used bok choi and extra snow peas instead of the broccoli and carrots. :)

 

[Dawn2164]

We loved this recipe! I have never had moo goo gai pan, so I can't speak to it's authenticity, but this was delicious. DH said it reminded him of the food he ate in Hong Kong when he was there for work. I did add a little garlic chile paste for some heat and a drizzle of sesame oil.

 

[Terry1015490]

This recipe is perfect. I minced the ginger and garlic, fried it crisp, removed it and then added it back in with the vegetables. I also added bok choy. No more take-out for me.

 

[Nancy G.]

This is a very easy recipe to make ~ the hardest part is chopping up the veggies :) The taste is very flavorful ~ much like you would find at a Chinese restaurant. I made the recipe as posted except I left out the bamboo shoots and water chestnuts because I forgot to buy them. The next time I make this, I won't forget, LOL! Thank you for posting a wonderful recipe!