Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon sherry
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup sliced mushrooms
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced snow peas
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup sliced onion
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon sesame oil
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together the chicken strips, cornstarch, soy sauce, sherry, salt, and white pepper. Set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the chicken and stir-fry for 2-3 minutes until browned.
4. Add the mushrooms, bamboo shoots, water chestnuts, snow peas, carrots, celery, and onion. Stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the chicken broth and bring to a boil.
6. Add the cornstarch mixture and stir until the sauce thickens.
7. Drizzle with sesame oil and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 16g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Snow peas can be substituted with sugar snap peas.
- Bamboo shoots can be substituted with bean sprouts.
Variations:
- Add sliced bell peppers for a pop of color.
- Add sliced water chestnuts for a crunchy texture.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Slice the chicken thinly to ensure even cooking.
- Use a high smoke point oil like vegetable oil for stir-frying.
- Cook the vegetables in batches to avoid overcrowding the wok.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Egg rolls
- Crab Rangoon
- Hot and sour soup
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth.
- If the sauce is too thin, add more cornstarch mixture.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Moo Goo Gai Pan is a popular Chinese-American dish that originated in the Guangdong province of China.
Flavor profiles:
- Savory
- Umami
- Salty
- Sweet
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Chinese