Moo Goo Gai Pan
Moo Goo Gai Pan - a popular Chinese chicken stir-fry recipe with mushrooms and white sauce that is healthy and delicious. Make this moo goo gai pan recipe at home and you won't need another takeout.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Chinese Recipes
Cuisine: Chicken
Keyword: Moo Goo Gai Pan
Servings: 2 people
Calories: 253kcal
- 10 oz (280g) chicken breast fillet cut into 1/8-inch (3mm) thick slices
- 3 tablepoons oil
- 2 cloves garlic minced
- 1/4 cup mixed vegetables (snow peas/sugar snap peas and carrots)
- 1 cup white mushroom and canned straw mushrooms thickly sliced
In a bowl, prepare the Marinade. Lightly beat the egg white, add the salt and ground white pepper. Marinate the chicken with the mixture. Set aside. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess Marinade.
Mix all the ingredients in the White Sauce together. Stir to combine well. Set aside.
In a wok or skillet on high heat, add two tablespoons oil until heated. Add the chicken and stir-fry until the chicken is a little over half done, for about 45 seconds, or until the chicken turns white on the surface. Dish out, drain on paper towels and set aside. Clean and rinse the wok or skillet.
Heat up the wok or skillet on high heat again. Add the remaining 1 tablespoon oil, stir-fry the garlic until light brown. Toss in the mixed vegetables and continue to stir-fry for 1 minute. Add in the mushrooms, stir to mix well.
Add the chicken and the White Sauce. Stir to combine well with all the ingredients in the wok or skillet, about 1-2 minutes, or until the chicken is cooked through. Dish out and serve immediately with steamed rice.
Serving: 2people | Calories: 253kcal | Carbohydrates: 11g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 1394mg | Fiber: 1g | Sugar: 4g