Moo Goo Gai Pan (Stir-Fried Chicken & Mushr)

This Moo Goo Gai Pan is a beloved Chinese-American classic that delivers tender, flavorful chicken paired with earthy mushrooms and crisp green onions. The dish is quick to prepare, making it an ideal weeknight dinner solution. The chicken is often velvety soft due to a brief marinade, while the vegetables retain a satisfying crunch. The savory sauce ties everything together with a balanced umami profile. It pairs perfectly with steamed jasmine rice for a complete, comforting meal that appeals to both adults and children. Simple ingredients come together in minutes to create a restaurant-quality experience at home.

Cooking Method: Frying, Stir Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 421.4

Description

This Moo Goo Gai Pan is a beloved Chinese-American classic that delivers tender, flavorful chicken paired with earthy mushrooms and crisp green onions. The dish is quick to prepare, making it an ideal weeknight dinner solution. The chicken is often velvety soft due to a brief marinade, while the vegetables retain a satisfying crunch. The savory sauce ties everything together with a balanced umami profile. It pairs perfectly with steamed jasmine rice for a complete, comforting meal that appeals to both adults and children. Simple ingredients come together in minutes to create a restaurant-quality experience at home.

Ingredients

8 tablespoon Peanut oil
2 Green Onions, sliced
1/2 pound Fresh mushrooms, sliced
2 Whole Chicken breasts>>>>

Directions

1
Slice the chicken breasts into thin, bite-sized pieces.
2
In a small bowl, whisk together egg white, cornstarch, dry sherry, salt, and pepper to create a marinade.
3
Toss the sliced chicken in the marinade and let it sit for 15 to 30 minutes to tenderize.
4
Heat 2 tablespoons of peanut oil in a large wok or frying pan over high heat.
5
Add the sliced green onions and mushrooms to the hot pan.
6
Stir-fry the vegetables for about 3 minutes until they begin to soften but remain crisp.
7
Remove the vegetables from the pan and set aside in a bowl.
8
Add the remaining 6 tablespoons of peanut oil to the pan.
9
Once the oil is very hot, add the marinated chicken pieces in a single layer.
10
Stir-fry the chicken until it is cooked through and no longer pink, about 5-7 minutes.
11
Return the cooked vegetables to the pan with the chicken.
12
Add soy sauce and additional salt to taste, tossing everything together to combine.
13
Remove from heat and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 421.4kcal

% Daily Value *
Total Fat 32.9g51%
Saturated Fat 6.1g31%
Cholesterol 63.8mg22%
Sodium 60.3mg3%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.4g6%
Sugars 3.2g
Protein 25.6g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The chicken can be marinated for 15 to 30 minutes before frying in a mixture of 1 egg white, 1 tsp cornstarch, 2 tsp dry sherry, and salt and pepper to taste. This tenderizes the chicken and adds flavor.

Sliced water chestnuts and snow peas may be stir-fried with the mushrooms for added texture and flavor.

Ensure your wok or pan is very hot before adding ingredients to achieve a proper stir-fry sear rather than steaming the food.

Keywords: chicken, mushrooms, stir-fry, moo goo gai pan, asian, chinese, soy sauce, green onions, quick dinner, weeknight meal, tender chicken, vegetables, wok, easy recipe, family friendly, protein, dinner ideas, healthy, low carb option, comfort food

Read it online: https://www.chefs-mate.com/recipe/moo-goo-gai-pan-stir-fried-chicken-mushr/