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.'

My leftovers are watery. What can I do?

This is normal because cornstarch can only retain its consistency for about an hour and a half at most. If the sauce has become watery, make a cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water). After reheating the moo goo gai pan in a frying pan, slowly add the slurry, stirring constantly until the sauce thickens again.

Can I make this recipe vegan?

Yes you can! Use vegetable broth instead of chicken broth, swap chicken for firm tofu, and use hoisin sauce instead of oyster sauce. I have made this recipe vegan many times and the result is just as delicious!

Classic Moo Goo Gai Pan

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

Marinate the chicken. Put all the ingredients for the marinade in a bowl, add the chicken and mix well. Let sit for 20 minutes.
Cook the chicken. In a wok or deep skillet over medium high heat, add the oil and when the oil is hot, add the chicken. Saute for about 4 minutes, or until the chicken is cooked through. Transfer the chicken on a plate and set aside.
Add vegetables. In the same wok or deep skillet, add the garlic, mushrooms and snow peas and cook for 3 minutes.
Add the chicken and more vegetables. Add the bamboo shoots, chestnuts, and chicken, and cook for 2 minutes.
Add the sauce. Add the ingredients for the sauce and stir. Add the cornstarch slurry and stir until the sauce thickens.
Serve. Turn the heat off, season with ground white pepper and serve immediately with a side of rice.

Notes

Store the leftover moo goo gai pan in a storage container and refrigerate for up to 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: 1 serving
Calories: 328
Sugar: 6.5yg
Sodium: 610mg
Fat: 13.5g
Saturated Fat: 1.8g
Unsaturated Fat: 3.8g
Trans Fat: 0g
Carbohydrates: 19.9g
Fiber: 4g
Protein: 32.1g
Cholesterol: 84.5mg