Moo Goo Gai Pan (Chicken)
Per Wikipedia - Moo goo gai pan is the Americanized version of a Cantonese dish, usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables. Popular vegetable additions include bok choy, snow peas, bamboo shoots, water chestnuts and Chinese cabbage.
This is my Nana's version. Being Portuguese, it always struck me as odd that there was such a love of all things oriental from food to furnishings to decor. This is a really tasty dish. Please pardon that there are no mushrooms in the photographed version, the person I was cooking with on this particular evening was allergic. I am also completely unable to find snow peas where I live at present, it's crazy.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
20
mins
Total Time:
35
mins
Ingredients
-
1/2
lb
boneless, skinless chicken breast, cubed
Marinade
-
1
dash
salt
-
1
dash
pepper
-
1
tsp
sherry
-
1
tsp
cornstarch
-
1
egg white
Remaining Ingredients
-
4
tbsp
oil
-
1
tsp
salt
-
24
snow peas
-
4-6
dried mushrooms, soaked in hot water
-
2
stick
celery
-
10
oz
water chestnuts, sliced
(sliced)
-
1
garlic clove
(sliced)
-
3
green onions
(1" pieces)
-
2
tsp
soy sauce
-
1/2
tsp
sugar
Instructions
-
Mix marinade ingredients and place chicken in the marinade. This can be done the night before.
-
Heat 2 tbsp of oil and add 1 tsp salt. Saute the mushrooms, celery, water chestnuts, and the snow peas for 2 minutes. Remove these items from the pan to a platter.
-
Add the remaining 2 tbsp of oil in the same pan. Add the garlic, green onions, and the chicken and fry over medium-high heat until chicken is cooked through. This takes about 5 minutes.
-
Place sauteed veggies back in the pan along with the soy sauce and sugar and mix until the sugar is dissolved and everything is well coated about 2 minutes.
-
Serve over rice, noodles, or as you wish