Moo Goo Gai Pan - Chicken breast recipe
Have you thought that cooking Chinese food was hard? Well, not anymore.
This is a classic Chinese dish that's very tasty and yet easy to make. And I bet this chicken breast recipe will taste much better if made by you than any takeout. Try it and let us know.
In Chinese Moo Goo means mushrooms, Gai means chicken and Pan means sliced. So we're really talking about sliced chicken with mushrooms. But Moo Goo Gai Pan sounds more exotic, doesn't it? :-)
Let's get this chicken cooked, shall we?
Moo Goo Gai Pan (version 1, with water)
- 4 chicken breast halves, skinned, boned and sliced
- 4 cloves of garlic, minced
- 2 cups of water
- 1 tb cornstarch
- 5 tb corn oil
- 8 oz fresh mushrooms, sliced
- 4 lb bok choy or Chinese white cabbage, chopped
- 2 tb sugar
- 4 tb soy sauce
- 6 scallions, chopped
Time to completion:
Makes 4 - 5 servings.
In a bowl, toss the sliced chicken breast with salt and pepper. Add the minced garlic and the cornstarch, making a mixture of everything. Set aside.
Heat 3 tablespoons of corn oil in a wok or frying pan. Add the sliced mushrooms, the Chinese white cabbage and the sugar, stirring all the time for 2 minutes.
Cover the wok and cook everything for another 5 minutes. Remove the wok contents.
Heat the remaining 2 tablespoons of corn oil in the wok or frying pan, then stir-fry the chicken for 2 minutes over high heat or until the chicken is white. Add the soy sauce, mixing well.
Cover the wok/frying pan and cook for 6 minutes or until the chicken breast is thoroughly cooked.
Add the cooked vegetables and scallions. Then stir fry everything for another minute.
It should be served hot, preferably with rice.
Moo Goo Gai Pan (version 2, with Sherry)
- 1 whole chicken breast
- 1 tablespoon Sherry
- 1 tablespoon + 1 teaspoon cornstarch
- half teaspoon of salt
- half teaspoon of white pepper
- 2 tablespoons oil
- 8 oz. can button mushrooms, drained
- 1/4 cup of mushroom sauce
- 1/4 c. sliced bamboo shots, sliced
Time to completion:
This chicken breast recipe is good for 4 servings.
Skin and bone the chicken breast, then cut it into thin slices.
Mix together the Sherry, a teaspoon of cornstarch, salt and pepper. Marinate the chicken for 20 minutes in this mixture.
Heat the oil in a wok or a frying pan. Stir-fry the chicken breast slices over high heat for about 2 minutes, or until the meat turns white.
Add the mushrooms and the sliced bamboo shots in the pan.
Dissolve the remaining tablespoon of cornstarch in the mushroom sauce and add to the chicken breast slices.
Cook for about 5 minutes until the sauce thickens.
Serve hot, with rice.
Mariana & Catalin
P.S. I hope you've enjoyed this chicken breast recipe from the Chinese cuisine as much as my family had. After you try it, why don't you write us a small note to share the experience?
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