Moo Goo Gaipan #1

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Tender chicken stir-fried with crisp vegetables in a savory, silky oyster sauce glaze.
Moo Goo Gaipan #1 recipe image
Moo Goo Gaipan #1 recipe image
Print Recipe

Moo Goo Gaipan #1

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 26.4
Dietary:
V Vegan

Description

This classic Chinese-American dish delivers tender, velvety chicken strips alongside a medley of crisp vegetables like snow peas, bamboo shoots, and water chestnuts. The star of the show is the glossy, savory-sweet sauce made from oyster sauce, light soy, and a touch of sesame oil, which coats every bite perfectly. It’s a comforting yet elegant meal that comes together quickly, making it ideal for busy weeknight dinners or casual gatherings. The combination of textures—soft chicken, crunchy veggies, and smooth sauce—creates a harmonious eating experience. Serve it over steamed white rice to soak up every drop of the flavorful sauce. With simple ingredients and straightforward technique, this recipe brings authentic takeout flavor straight to your home kitchen.

Directions

  1. Extract juice from the grated ginger by pressing it through a fine strainer with the back of a spoon; reserve 1 teaspoon of the juice and discard the pulp.
  2. In a medium bowl, combine the reserved ginger juice with the remaining marinade ingredients (sesame oil, white wine, sugar, salt, oyster sauce, light soy sauce, and cornstarch).
  3. Add the chicken strips to the marinade and toss thoroughly to coat evenly.
  4. Cover the bowl and refrigerate for 30 minutes to allow the chicken to marinate.
  5. While the chicken marinates, prepare the sauce by combining all sauce ingredients in a separate large bowl; set aside.
  6. Heat a wok over high heat for 30 seconds until very hot.
  7. Add 2 tablespoons of peanut oil to the wok, swirling to coat the surface.
  8. Once the oil begins to smoke slightly, add minced ginger and salt, stirring constantly for 10 seconds.
  9. Add sliced mushrooms and stir-fry for 10 seconds.
  10. Add snow peas, bamboo shoots, and water chestnuts; sprinkle with a little water and stir-fry for 2 minutes until vegetables are crisp-tender.
  11. Transfer the cooked vegetables to a bowl and set aside.
  12. Wipe out the wok with paper towels to remove residue.
  13. Reheat the wok over high heat for 20 seconds, then add the remaining 1 1/2 tablespoons of peanut oil, swirling to coat.
  14. When the oil smokes slightly, add minced garlic and cook until just fragrant, about 10 seconds.
  15. Add the marinated chicken to the wok, spreading it out in a single layer; cook undisturbed for 2 minutes.
  16. Turn the chicken pieces over and cook for 1 more minute.
  17. Drizzle white wine down the inside rim of the wok and stir to incorporate.
  18. Continue cooking until the chicken is cooked through, about 1 minute longer.
  19. Return the reserved vegetables to the wok and stir-fry for 2 minutes to combine.
  20. Make a well in the center of the chicken and vegetable mixture.
  21. Give the prepared sauce a quick stir and pour it into the well.
  22. Mix all ingredients together, bring the sauce to a boil, and cook until thickened, about 30 seconds.
  23. Transfer the dish to a warm platter and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 26.4kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.4g2%
Cholesterol 1.0mg1%
Sodium 1258.1mg53%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 0.2g1%

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

Recipe Card powered by WP Delicious