Best Moo Goo Gai Pan Recipes

MOO GOO GAI PAN

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

MOO GOO GAI PAN II

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
• Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

MOO GOO GAI PAN

Steps:

• Partially freeze chicken; thinly slice into bite-sized strips.
• In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
• Slice the drained water chestnuts; set aside.
• Halve the pea pods crosswise; set aside.
• Slice the mushrooms and the green onion; set aside.
• Grate 2 teaspoons gingerroot; set aside.
• Heat the oil in wok over high heat.
• Add the chicken to wok and stir-fry 3 to 4 minutes.
• Remove chicken.
• Add more oil, if necessary.
• Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
• Return chicken to wok.
• Stir the bouillon mixture and stir into chicken.
• Cook and stir until thickened and bubbly.
• Cover and cook 2 minutes more or until heated through.

MOO GOO GAI PAN

Steps:

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

CANTONESE MOO GOO GAI PAN

Steps:

• In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
• Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
• Heat a wok or large deep skillet over high heat.
• Add vegetable oil and swirl to coat pan.
• Add garlic and ginger and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
• Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
• Transfer to reserved bowl, leaving behind as much oil as possible.
• Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
• Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
• Add snow peas and water chestnuts.
• Cook, tossing occasionally, for 1 minute more.
• Stir soy sauce mixture and add to pan, pour in around sides.
• When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
• Add sesame oil and toss once more.
• Transfer to a serving plate; serve hot.
• May serve over hot cooked rice.

MOO GOO GAI PAN (MAH GU GAI PIN)

Steps:

• Cut chicken breasts into strips.
• Add seasonings in the order given and marinate chicken for about 15 minutes.
• While chicken is marinating, prepare vegetables.
• Rinse and slice bamboo shoots and water chestnuts.
• Slice and chop ginger, and peel and mince garlic clove.
• Prepare sauce ingredients and set aside.
• Heat wok and add oil.
• Add garlic and ginger.
• Add chicken and stir-fry until it changes color.
• Remove and set aside.
• Add 1 tablespoon oil.
• Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
• Stir-fry briefly.
• Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
• Cook, stirring, until the sauce is thickened.
• Return chicken to wok.
• Mix together and serve hot.
• NOTE:.
• *Youcan also use chicken broth.
• Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
• Another variation is to boil the mushrooms in the chicken broth before stir-frying.

MOO GOO GAI PAN II

Steps:

• In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
• In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
• In a saute pan, saute almonds in butter, set aside.
• In a wok or large skillet heat oil over med-high heat.
• Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
• Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
• Stir soy mixture until blended then pour into wok, stirring constantly.
• Bring to a boil and boil 1 minute.
• Add almonds. Serve with rice.

MAH GU GAI PIN (MOO GOO GAI PAN)

Steps:

• In a large bowl, combine the marinade ingredients.
• Add the chicken and allow to rest for at least 30 minutes.
• Reserve.
• In a small bowl, combine the sauce ingredients and reserve.
• Heat a wok over high heat for 30 seconds.
• Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
• When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
• Add the mushrooms and stir for 10 seconds.
• Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
• Turn off the heat, transfer the mixture to a bowl, and reserve.
• Wipe off the wok and spatula with paper towels.
• Heat the wok over high heat for 20 seconds.
• Add the remaining peanut oil and coat the wok with it using the spatula.
• When a wisp of white smoke appears, add the garlic.
• When it begins to brown, add the chicken and marinade.
• Spread in a thin layer and cook for 2 minutes.
• Turn the chicken over and cook for 1 more minute.
• Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
• Add the reserved vegetables and cook, stirring, for 2 minutes.
• Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
• Turn off the heat, transfer to a heated platter, and serve.

MOO GOO GAI PAN III

Steps:

• Combine the sauce ingredients.
• Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
• Add green onions and garlic; cook 1/2 minutes.
• Remove and set aside.
• Scrap wok clean and reheat; add 2 tablespoons oil.
• Swirl; add vegetables and stir fry 2 minutes.
• Add 2 tablespoons water, cover and steam 2 minutes.
• Push the vegetables to the sides of the wok.
• Stir sauce and pour into the center of the wok.
• Stir sauce until it's thick and bubbly.
• Return the chicken and mix with the vegetables and sauce.
• Stir a bit until hot. Serve with rice.

MOO GOO GAI PAN I

Steps:

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

MOO GOO GAI PAN

Steps:

• Marinate the chicken pieces in the soy sauce, wine, and sugar.
• Stir in the cornstarch, and allow the pieces to stand for half an hour.
• Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
• Remove from the pan and set aside.
• Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
• Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
• minced garlic can be added without burning.
• Stir-fry for one minute.
• Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
• Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
• Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
• Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!

AUTHENTIC MOO GOO GAI PAN

Steps:

• In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
• Heat 3 Tbsp. of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
• Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes or until the chicken is thoroughly cooked. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

MOO GOO GAI PAN

Steps:

• Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl.
• Set aside.
• Heat a large skillet or wok on high.
• Add peanut oil and chicken.
• Stir-fry until chicken is no longer pink.
• Remove chicken.
• Add scallions, ginger, and garlic.
• Stir-fry 2 minutes.
• Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts.
• Stir-fry 2 minutes.
• Add mushrooms, sherry and soy sauce.
• Stir in chicken stock mixture.
• Cook and Stir until it thickens.
• Serve immediately.

MOO GOO GAI PAN

Steps:

• Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
• Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
• Heat oil in wok. 1 tablespoon or 1 cup
• Add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon.
• Add mushrooms, bamboo shoots and cabbage.
• Stir fry 2 minutes.
• Add chicken broth and sugar.
• Bring to a boil.
• Add chicken.
• Dissolve remaining cornstarch in water and add to wok.
• Cook till thick.

MOO GOO GAI PAN

Steps:

• Have all ingredients ready before beginning. Heat 2 tbs. oil in a large frying pan or wok. When oil is very hot, stir-fry the onions and mushrooms for 3 min. Remove to a bowl, and add 6 tbs. more oil to pan. Stir-fry chicken until no longer pink, abt. 5 min. Return the mushrooms and onions to the skillet, and add soy sauce and salt to taste. Remove to a plate and serve immediately. NOTE: the chicken pieces may be marinated for 15 to 30 min. before frying in a mixture of 1 egg white, tsp. cornstarch, 2 tsp. dry sherry, and salt and pepper to taste. This tenderizes the chicken and adds flavor. Sliced water chestnuts and snowpeas may be stir fried with the mushrooms. Recipe: The Continental Key Club, Fairmont, WV

MOO GOO GAI PAN

Steps:

• Put the arrowroot, garlic, salt and pepper in a bowl. Toss the cleaned chicken thighs in the mixture and set aside.
• Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
• Add remaining 2 tablespoons of the coconut oil to the skillet and put the heat up to high. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce and mix well.
• Cover and cook an additional 5 minutes or until the thighs are completely cooked through.
• Add the chicken to the bok choy and add the green onions. Stir fry for about 1 more minute.
• Serve hot over rice. Enjoy!

MOO GOO GAI PAN

Steps:

• 1. Blend cornstarch and water in a small bowl until smooth. Set aside.
• 2. Sprinkle chicken pieces with salt and pepper. Heat oil in large skillet or wok. Add chicken. Stir-fry over medium-high heat until no longer pink. Remove chicken from skillet.
• 3. Add onion to skillet. Stir-fry for one minute. Add mushrooms, pimentos, and ginger. Cook, stirring constantly, 2-3 minutes, or until mushrooms are tender. Add chicken broth and pea pods. Heat to boiling.
• 4. Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken.
• 5. Serve with cooked rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.