My Favorite Moo Goo Gai Pan

 To see more of my Recipes, look at the column to right of this post and scroll down. There are Chinese, Mexican, Italian, Thai, Filipino, Romanian and Southern Cooking Recipes.

Moo Goo Gai Pan
(Served over White Rice)

Note
This will take approx 1½ hrs to make, unless you cut up the vegetables and chicken the night before, but once everything is cut up and the sauce is mixed up it takes only about 20 mins to cook everything together in the wok or large skillet. 
Even though his dish ordered in a Chinese restaurant doesn't have a lot of flavor, it's the healthiest of them all. I assure you, this sauce has more flavor. The Chinese cooking wine is optional but I think it helps add to the flavor. Also some people may not like sesame oil as much as I do but that's what gives it an authentic taste. I'd never make any Chinese dish without it!

Serves 5-6
Double this recipe if you like large servings and want leftovers. I usually make 1½ of this recipe (1 recipe + half of that) for 5 adults and there is always plenty. You might even want to just double the sauce.

INGREDIENTS  

• * 1 lb chicken breasts (or tenderloins), thinly sliced "against the grain" (see the video at bottom of this post how to do that and tenderize below for 30 mins ahead of time)
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• To tenderize chicken - mix the following 2 items in with the chicken (making sure it's all coated) and put in refrigerator for 30 mins. 
• *1 egg  white (I've used the whole egg and it was fine, but actually you don't even need to add the egg. Most Chinese only use cornstarch to "velvetize" the chicken but some add other things for more flavor)
• *1-2 Tb corn starch or baking soda 
• Note: there are tons of videos on YouTube on how to do this. There are many different ways. Some people add rice vinegar, soy sauce or Chinese cooking wine to give the chicken more flavor. Sometimes I might add one of those but it's not really necessary. If using cornstarch you don't need to rinse the chicken after 30 mins but if using baking soda, you will need to rinse the chicken and pat it dry before cooking)
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• *1 Tb avocado oil or veg. oil 
• *3 tsps chopped garlic
• *½-1 tsp minced ginger (I use the tube you can buy in the produce dept)
• *2 cups sliced mushrooms (I use Shitake or Bella but you can also use canned)
• *1½-2 cups snow peas (the flat ones-not sugar snap peas)
• *¾-1 cup thinly sliced carrots
• *1 cup baby bok choy, cut into 1" squares
• *1 can sliced water chestnuts, drained 
• *1 can bamboo shoots, drained 
• * 1 can Baby corn, drained
• *Salt and pepper to taste
• Note: You don't have to put all these vegetables in. Just use the ones you like, but the pea pods and carrots give it color.
• For Garnish on top: 
• Chopped green onions and toasted Sesame seeds (Asian section of store)
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• SAUCE  (Mix this ahead of time, while chicken is cooking)
• *1½ cups chicken stock or broth (I use the instant granules in the jar)
• *3 tsps sugar
• *1 Tbs Chinese cooking wine (I use ShoaXing - see note below)
• *1½  Tbs Coconut Aminos or Soy Sauce 
• *5 tsps sesame oil (it's imperative that it is "toasted" sesame oil. I bought some 1 time that didn't say toasted and it had no flavor and was just like other oils but the "toasted" is used just for flavoring)
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  Mary Jane's Moo Goo Gai Pan (translated Chicken with Mushrooms)

  
  

INSTRUCTIONS  

Note: I usually put the rice on to cook after I set the chicken aside to tenderize. I cook  2 cups "dry" rice (with designated amount of water) which is supposed to make about 6 cups cooked rice but seems like there's never enough rice so next time I'm going to make more rice)

• Whisk together the egg and 1 tb cornstarch. Coat the chicken using a spoon or your hand. Set aside for 20-30 mins. After 30 mins drain out any excess liquid, but do not rinse chicken. (unless tenderiziing with baking soda)
• In wok or large pan, heat 2  tsps avocado or veg oil over med heat. Add carrots, bok choy (if using) and 2 Tbs of water. Cook 2 minutes, stirring constantly. (You do not want to cook them till done because they'll cook more later and are supposed to be crisp).
• Add fresh mushrooms and cook for 3 mins til mushrooms are tender. If using canned, add them  in next step.
• Stir in water chestnuts, bamboo shoots and/or baby corn. (if using canned mushrooms add them now too). Add snow peas and cook 1 minute.
•   Season vegetables to taste with salt and pepper.
• Remove vegetables from pan and place in a bowl. Cover to keep them warm. Veg will be added to chicken after its cooked.
• Put 1 Tb oil in wok and heat on med high heat.
• Add chicken to pan, seasoning with salt and pepper. Cook, stirring, til chicken is cooked through, 4-5 minutes. Add garlic and ginger, cooking for 1 min more or til pink is gone in chicken. 
• While chicken is cooking, make the sauce - in a bowl whisk together chicken stock, sugar, coconut aminos (or soy sauce) and toasted sesame oil. Taste to see if you need more of any ingredient. Whisk in 1 tablespoons cornstarch. Set aside.
• Add vegetables to pan with cooked chicken and heat everything together about 1 min. Stir sauce again and pour in pan and heat, stirring about 1 minute or til sauce starts to thicken.
• Serve immediately, over rice, because you don't want the vegetables to get cooked anymore. Add chopped green onions and toasted sesame seeds to top of each serving. 
• Important: The key to making this dish good is to NOT cook the vegetables too long. You want them to be crisp and crunchy.
• Where to Find Chinese Ingredients: most of the ingredients you need to make any Chinese dish can be bought in the Asian section of your grocery store, but if you have an an Asian grocery store near you, they should most definitely have everything you need.  
• Video on how to cut the chicken against the grain and also how to tenderize the chicken or what the Chinese call "velveting".  https://youtu.be/G5UvqrlI_MM          Another good video: https://youtu.be/GfPNbtCJqOk