CANTONESE MOO GOO GAI PAN

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Cantonese Moo Goo Gai Pan image

Make and share this Cantonese Moo Goo Gai Pan recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons chicken stock
1 tablespoon soy sauce
1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
1 tablespoon cornstarch
1 teaspoon salt, to taste
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
2 tablespoons vegetable oil
1 tablespoon chopped garlic
2 teaspoons chopped fresh gingerroot
8 ounces boneless skinless chicken breasts, thinly sliced
1 cup thinly sliced fresh mushrooms
1 cup trimmed snow peas
1/2 cup sliced drained canned water chestnut
2 teaspoons sesame oil

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.

Nutrition Facts : Calories 197.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 36.6, Sodium 919.5, Carbohydrate 10.2, Fiber 1.4, Sugar 2.9, Protein 14.4

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