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Moo Goo Gai Pan
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4.65 from 17 votes

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
Cook Time15 minutes
Total Time30 minutes
Course: Chicken
Cuisine: Chinese Recipes
Keyword: Moo Goo Gai Pan
Servings: 2 people
Author: Bee Yinn Low

Ingredients

  • 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

Marinade:

  • 1 egg white
  • 1/2 teaspoon salt
  • 1 pinch ground white pepper

White Sauce:

  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sesame oil
  • 1/2 tablespoon sugar
  • 3 dashes ground white pepper
  • 1 tablespoon Shaoxing wine or Chinese rice wine
  • 1 teaspoon cornstarch

Instructions

  • In a bowl, prepare the Marinade. Lightly beat the egg white, then add the salt and ground white pepper. Marinate the chicken with this mixture and set aside. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess marinade.
  • Mix all the ingredients for the White Sauce together and stir until well combined. Set aside.
  • In a wok or skillet over high heat, add two tablespoons of oil and heat until hot. Add the chicken and stir-fry until it is just over halfway cooked, about 45 seconds, or until the surface turns white. Remove from the pan, drain on paper towels, and set aside. Clean and rinse the wok or skillet.
  • Heat the wok or skillet on high heat again. Add the remaining 1 tablespoon of oil and stir-fry the garlic until it is light brown. Toss in the mixed vegetables and continue to stir-fry for 1 minute. Then add the mushrooms and stir to combine well.
  • Add the chicken and the White Sauce to the wok or skillet. Stir to combine well with all the ingredients, cooking for about 1-2 minutes, or until the chicken is cooked through. Dish out and serve immediately with steamed rice.

Nutrition

Serving: 2people | Calories: 253kcal | Carbohydrates: 11g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 1394mg | Fiber: 1g | Sugar: 4g