Can I make moo goo shrimp instead?

Yes! To make moo goo shrimp, simply swap the chicken for large shrimp that have been thawed, de-shelled and deveined. The cooking time will vary slightly since shrimp take less time to cook. You can velvet shrimp as well with the same marinade. It will give them a great texture!

What does moo goo gai pan mean?

The name is pretty much a direct translation from the two main ingredients - chicken and mushrooms. The literal translation for mòh-gū gāi-pin is 'mushrooms with chicken slices.'

How is Cantonese cuisine different from Sichuan?

China is a big country - and the food from region to region is complex and vastly diverse. Cantonese dishes are oftentimes milder in flavor than cuisine from the Sichuan and Hunan Provinces. But even though Cantonese cuisine calls for fewer in-your-face spices and chilies, the delicate sauces are still savory and flavor forward.

Dinner was great! But my leftovers are watery. What can I do?

I feel your pain. The only downside to gooey Chinese sauces is that the consistency doesn't last. That's because corn starch can only retain its consistency for about an hour and a half at most. You may have noticed this with leftovers from your favorite Chinese restaurant as well. But you can reheat leftovers in a pan on the stovetop. Once they're hot, stir in a little corn starch slurry to bring back the thick consistency. It works most of the time.

The Best Moo Goo Gai Pan

Name: Moo Goo Gai Pan
Prep time: 7 min
Cook time: 13 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 tablespoon peanut or vegetable oil; 1/2 pound boneless, skinless chicken breast, chopped into thin bite size pieces; 2 cloves garlic, minced; 1 1/2 cup button mushrooms, sliced in half; 1 1/2 cup snow peas; 1/2 cup canned bamboo shoots, drained; 1/4 cup canned water chestnuts, drained; 1 tbsp cornstarch mixed with 2 tablespoons water; ground white pepper; 1 tablespoon soy sauce; 1 teaspoon rice vinegar; 1 teaspoon cornstarch; 1/2 cup chicken stock; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon oyster sauce; 1 teaspoon sesame oil

Description

Better than takeout moo goo gai pan recipe that’s savory and a little sour. Ready in less than 25 minutes!

Ingredients

Units Scale

Moo Goo Gai Pan Ingredients

1 tablespoon peanut or vegetable oil
1/2 pound boneless, skinless chicken breast, chopped into thin bite size pieces
2 cloves garlic, minced
1 1/2 cup button mushrooms, sliced in half
1 1/2 cup snow peas
1/2 cup canned bamboo shoots, drained
1/4 cup canned water chestnuts, drained
1 tbsp cornstarch mixed with 2 tablespoons water
ground white pepper

Marinade

1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch

Sauce

1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon sesame oil

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Instructions

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.

Notes

This Moo Goo Gai Pan Recipe will keep refrigerated for up to 3-4 days.

Using a wok with a handle for stir fries makes the process of tossing the ingredients easier and helps to evenly coat and spread the sauce.

Nutrition

Serving Size:
Calories: 326
Sugar: 6.5 g
Sodium: 611 mg
Fat: 13.5 g
Saturated Fat: 1.8 g
Carbohydrates: 19.9 g
Fiber: 4 g
Protein: 32.1 g
Cholesterol: 84.5 mg