Moo Goo Gai Pan
Published March 15, 2013 | Written by The Healthline Editorial Team
Popularized in the 1950s, Moo Goo Gai Pan is an Americanized version of a traditional Cantonese dish. The name comes from the Cantonese words for the main ingredients: moo goo (button mushrooms), gai (chicken) and pan (sliced).
|Serving size:||approx. 1 1/2 cups|
|Calories per serving:||219|
|Total Fat 8.8g||14%|
- 2 boneless, skinless chicken breasts, cut into 1 inch cubes
- 2 tablespoons cornstarch, divided
- 1 egg white
- 1 tablespoons dry sherry
- 1 teaspoon low-sodium soy sauce
- 1/4 teaspoon black pepper
- 1/3 cup chicken broth
- 1 tablespoon canola oil
- 1&1/2 teaspoons fresh ginger, peeled and minced
- 1/2 teaspoon crushed garlic
- 1/2 lb. button mushrooms, sliced
- 1 (8-oz.) can sliced water chestnuts, drained
Step by Step:
- Whisk together 1 tablespoon cornstarch, egg white, sherry, soy sauce, and pepper in a large bowl. Add the chicken and toss to coat. Let mixture stand at room temperature for 15 minutes.
- Combine stock and remaining 1 tablespoon cornstarch; set aside.
- Heat oil in a large non-stick sauté pan over medium-high heat. Add ginger and garlic and cook, stirring constantly, 30 seconds. Add chicken with marinade and cook, stirring constantly, 3 minutes or until chicken is almost cooked through. Add mushrooms and cook 1 minute; add broth mixture and cook until sauce thickens. Add water chestnuts and cook until heated through.