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This homestyle Moo Goo Gai Pan combines juicy chicken strips with fresh mushrooms and crunchy veggies in a light, tasty sauce. You'll get authentic Chinese flavors using ingredients from your local store.
I spent many nights tweaking this in my kitchen, drawing from family traditions and my background in cooking. What you'll make tastes better than takeout.
Must-Have Components
- Chicken breast: 1 pound, cut thin across the grain
- White mushrooms: 8 ounces, wiped and sliced
- Fresh ginger: 2-inch chunk, peeled and chopped small
- Fresh garlic: 3 cloves, chopped tiny
- Bamboo shoots: 8-ounce can, drained and cut
- Water chestnuts: 8-ounce can, drained and cut
- Snow peas: 6 ounces, ends removed
- Carrots: 2 medium, angle-sliced
- Green onions: 3 stalks, chopped into 1-inch bits
Getting Chicken Ready
- First Soak:
- Put chicken strips in bowl. Add soy sauce, wine, and white pepper. Let sit 10 minutes.
- Second Soak:
- Whip egg white with cornstarch until no lumps remain. Mix with chicken. Wait 20 minutes.
Workspace Prep
- Getting Organized:
- Set up different plates for your soaked chicken, cut veggies, and sauce mix. Keep an empty bowl nearby for cooked chicken.
- Heat Management:
- Your wok should be so hot that water drops dance on contact. Turn down to medium-high when you start cooking.
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From my years in restaurant kitchens, I've learned that managing your heat and timing is everything in stir-frying. You'll need to master these basics to make Moo Goo Gai Pan that tastes like it came from a Chinese restaurant.
Making The Dish
Get your wok smoking hot. Pour in oil and wait till it shimmers. Cook chicken in small amounts until golden brown. Set it aside with its juices. Quickly fry ginger and garlic, then toss in mushrooms, carrots, bamboo shoots, and water chestnuts one after another. Throw in snow peas last. Mix chicken back in, pour sauce over everything, and stir until it's all coated.
Keeping Leftovers
Keep what's left in a sealed container in your fridge for up to three days. When you want to eat it again, add a splash of water and warm it slowly in a pan so nothing gets soggy. It often tastes even better the next day.
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If you pay close attention to how and when you cook each ingredient, this Chinese classic will become one of your go-to meals. The mix of soft and crunchy textures with clean flavors makes for a truly satisfying dinner that shows off the best parts of home-cooked Chinese food.
Frequently Asked Questions
- → What does Moo Goo Gai Pan mean?
- It’s a Cantonese name that translates to ‘mushroom chicken slices.’ Moo goo is mushrooms, gai means chicken, and pan stands for slices.
- → Can I use different veggies?
- Of course! Add broccoli, baby corn, celery, or anything crunchy you like to mix things up.
- → What can I use instead of Shaoxing wine?
- No Shaoxing wine? No problem—dry sherry or chicken stock will work just as well!
- → Why cut chicken against the grain?
- It makes the chicken pieces tender and easy to chew, not tough or stringy.
- → Can this be prepped ahead of time?
- It’s tastiest fresh, but you can chop ingredients beforehand. Then just stir-fry everything when it’s time to eat.