Moo Goo Gai Pan Recipe

This recipe for moo goo gai pan is a classic dish of chicken and vegetables stir fried with a savory sauce. Plus tips on how to make your stir fries taste like they came from a restaurant!

Servings: 4 servings


1 pound of boneless skinless chicken breasts, thinly sliced
1 large egg white
2 tablespoons + 1 teaspoon of cornstarch divided use
1 tablespoon vegetable oil divided use
2 teaspoons minced garlic
1 teaspoon minced ginger
2 cups of sliced mushrooms
1 cup of snow peas
1/2 cup of thinly sliced carrots
1 8-ounce can of sliced water chestnuts drained
1 8-ounce can of sliced bamboo shoots drained
3/4 cup chicken stock
1 1/2 teaspoons sugar
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
salt and pepper to taste


  1. 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.
  2. 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.
  3. Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.
  4. Visit Moo Goo Gai Pan @ for full instructions.

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