Since my blog started near Chinese New Year it has become a tradition in our family to make Moo Goo Gai Pan for Chinese New Year. We have tried several variations on this dish whose name means – Mushrooms and Chicken. This year I think we have found the combination everyone liked. Well, except my daughter’s friend.
My daughter had a friend over to spend the night. Most of the time I do not make a special dish for company but this situation was different so I made her chicken nuggets and French fries. My daughter was thrilled because she had Moo Goo Gai Pan and French fries instead of rice. She knew the only reason she got French fries was because of her friend. The rest of us had our Moo Goo Gai Pan over rice.
I have to say this was my favorite version of Moo Goo Gai Pan yet. It had a slightly sweet sauce but still had a hint of savory to it. The vegetables were simple so it was ready in about 20 minutes.
I served this over hot brown rice with a side of steamed broccoli.
Moo Goo Gai Pan
- 1 -1 1/2 lbs. chicken breast, small chunks
- 2 tablespoons oil
- Rice or noodles for serving
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 large tablespoons cornstarch
- 1 (8 oz) package of mushrooms, wiped clean and sliced
- 1 can bamboo shoots, drained and rinsed
- 1 can sliced water chestnuts, drained and rinsed
- 1 large handful of pea pods, trimmed
- 2 cloves garlic, minced
- 1 teaspoon ginger
- 1 cup chicken stock
- 1/4 cup oyster sauce
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- Place chicken in a Ziploc bag and add marinade ingredients, in order given. Shake well and let marinate in refrigerator for at least 20 minutes.
- Prepare sauce ingredients and set aside.
- In a large wok heat 2 tablespoons oil. Add chicken and marinade to pan and cooked through about 4 minutes per side.
- Remove chicken once cooked through to a bowl. Add vegetables to pan. Stirring constantly warm through about 4-6 minutes. Stir sauce mixture well and add to pan. Allow the sauce to just start to thicken before adding chicken back into wok.
- Warm entire mixture. Once sauce thickens to desired consistency remove from heat and serve.
- Hint: If sauce doesn’t thicken enough add 1 teaspoon cornstarch to 1 tablespoon cold water and stir to dissolved. Add it into the sauce mix and continue to heat and stir. Sauce should thicken.