Moo Goo Gai Pan I Recipes

EASY MOO GOO GAI PAN RECIPE

Steps:

• In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
• Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.
• To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
• Add the chicken back to the wok and pour the sauce on top and let summer until it starts to thicken.

MOO GOO GAI PAN

Steps:

• Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
• In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
• In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
• Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
• Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
• Turn the heat off, season with ground white pepper and serve immediately.

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 {CHINESE CHICKEN AND VEGETABLE STIR FRY}

Steps:

• Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
• In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
• Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.
• In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.
• When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don't pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).
• Place the same pan over medium-high heat. When hot, add the remaining oil.
• Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.
• In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
• Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
• Remove from heat, add salt and pepper to taste. Serve over rice or noodles.

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 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 while you prep the vegetables and prepare the sauce.
• Mix together the ingredients for the sauce in a medium sized bowl and set it aside.
• Heat a pan or wok over medium high heat and add the oil. Once the pan is hot, add the sliced chicken to the pan and let it cook for 2 to 3 minutes. Remove it from the pan and set it aside.
• Add the mushrooms, broccoli, carrots, and onions to the pan. Stir fry together for about 2 to 3 minutes and then add the snow peas and cook for another minute.
• Add the chicken back into the pan along with the water chestnut and bamboo shoots.
• Finally add the sauce to the pan and toss to combine everything together until the sauce thickens up and becomes clear. Keeping things moving in the pan so the sauce evenly coats the vegetables. This should take about 1 to 2 minutes.
• Garnish with sesame seeds and serve immediately.

MOO GOO GAI PAN

Steps:

• In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
• In a large saucepan, heat 1 teaspoon of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly.
• Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.
• Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
• Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
• Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.
• Add the the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.
• In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.
• Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
• Serve immediately, over rice if desired.

MOO GOO GAI PAN (PALEO, GLUTEN-FREE, WHOLE30 IF MODIFIED)

Steps:

• Thin slice chicken to about ¼ and ⅛ inch thin pieces. Add the seasonings, mix well, and set aside in the fridge.
• Prepare the garlic, vegetables, and the sauce. Set them aside ready to use.
• In a well-heated large skillet, add 1 tbsp cooking fat. Sear the chicken breasts in a single layer over medium-high heat without disturbing them until they are in golden brown color, about 2-3 minutes, then use a spatula with a firm tip to flip and sear the flip side, about 1-2 minutes. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
• Use the same skillet, add 2 tbsp cooking fat. Saute the garlic over medium heat for 5 seconds. Add the carrots and mushrooms. Turn up the heat to medium-high. Season with 2 pinches of salt and saute for 15 seconds. Add the chestnuts and snow peas with a pinch of salt. Saute for 10 seconds.
• Return the chicken and the pan juice to the skillet. Stir the sauce again before adding it to the pan. Toss to combine for 10 seconds to thicken the sauce. Turn off the heat. Serve hot or warm with steamed rice or cauliflower rice.