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This homemade Moo Goo Gai Pan combines juicy chicken pieces with mushrooms and crunchy veggies in a delicate, tasty sauce. Our simple version brings real Chinese taste using everyday ingredients you'll find at any local store.
I spent many nights tweaking this dish in my kitchen, drawing from old family recipes and my time cooking professionally. What you get is something better than what many restaurants serve.
Must-Have Components
- Chicken breast: 1 pound, cut thin across the grain
- White mushrooms: 8 ounces, wiped and sliced
- Fresh ginger: 2-inch chunk, skinned 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, cut 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:
- Blend egg white and cornstarch till smooth. Mix with chicken completely. Wait 20 minutes.
Prep Your Space
- Workspace:
- Set up different plates for soaked chicken, cut veggies, and sauce mix. Keep a separate bowl for the cooked chicken.
- Right Temperature:
- Make your wok super hot where water drops dance instantly. Turn down to medium-high when you start cooking.
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My years in professional kitchens taught me that managing heat and timing right makes all the difference in stir-fry dishes. These basics really matter when you want your Moo Goo Gai Pan to taste like it came from a good restaurant.
Cooking Steps
Get your wok smoking hot. Pour in oil and watch it move around. Cook your soaked 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. Put chicken back in, pour sauce over everything, and mix well until combined.
Keeping Leftovers
Keep any extra food in a sealed container in your fridge for up to three days. When warming it up, add a splash of water and heat slowly in a pan so everything stays nice and tender. The dish often tastes even better the next day.
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When you pay attention to details and timing, this Chinese favorite becomes a go-to meal you can count on. The mix of textures and clean flavors makes a filling dinner that shows off the best parts of Chinese home cooking.
Frequently Asked Questions
- → What’s the name origin of Moo Goo Gai Pan?
- It’s Cantonese for ‘mushroom chicken slices,’ where moo goo means mushroom, gai is chicken, and pan means slices.
- → Can I pick different veggies for this dish?
- For sure! Swap in whatever crunchy veggies you like, such as celery, broccoli, or baby corn.
- → What can I use instead of Shaoxing wine?
- If Shaoxing wine isn’t in your pantry, use dry sherry or chicken broth instead—they work just as well!
- → Why does slicing chicken against the grain matter?
- It’s what helps the chicken stay tender and soft instead of tough or stringy.
- → Can I prep this dish ahead of time?
- While it’s tastier fresh, you can prep the ingredients beforehand. Assemble everything quickly whenever you’re ready!