Moo Goo Gai Pan Recipe | SideChef
Learn all the tricks to make this originally Cantonese dish which has transformed to become one of the most famous Chinese-American dishes, way better than takeout without a wok.
Keywords
- Low-Fat
- Tree Nut-Free
- Main Dish
- Dairy-Free
- Stove
- Weeknight Dinners
- Budget-Friendly
- Intermediate
- Low Salt
- Quick
- Egg-Free
- Tomato-Free
- Low-Sugar
- Asian
- Lunch
- Chicken
- Dinner
- Chinese
- Mushrooms
- Vegetables
Ingredients
- 0.5 pound Boneless, Skinless Chicken Breast
- 1 teaspoon Peanut Oil
- 1 teaspoon Corn Starch
- 1/4 teaspoon Salt
- 1/2 cup Chicken Stock
- 1 tablespoon Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Shaoxing Cooking Wine
- 2 teaspoon Corn Starch
- 2 tablespoon Peanut Oil
- 2 clove Garlic
- 1 bunch Scallion
- 1 Carrot
- 0.5 pound White Mushroom
- 1 cup Snow Peas
- 1 can Bamboo Shoots
- 1 can Water Chestnuts
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