Moo Goo Gai Pan III: A Flavorful Stir-Fry Delight
Moo Goo Gai Pan III is a delightful Chinese stir-fry recipe that is both simple to prepare and absolutely delicious, making it a fantastic option for a weeknight dinner. This dish is not only quick to cook but also packed with vibrant vegetables and tender chicken, ensuring that each bite is filled with flavor. With the essence of Chinese cooking in mind—using affordable ingredients and cooking them well—this recipe is sure to become a family favorite.
Recipe Overview
| Name | Moo Goo Gai Pan III |
|---|---|
| Cook Time | 20 minutes |
| Prep Time | 30 minutes |
| Total Time | 50 minutes |
| Description | A classic stir-fry featuring tender chicken and fresh vegetables in a savory sauce. Perfect for a quick and healthy meal. |
| Category | Chicken Breast |
| Servings | 4 servings |
| Aggregated Rating | 4.5/5 (based on 2 reviews) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 357.2 |
| Total Fat | 15.6 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 66.5 mg |
| Sodium | 138.1 mg |
| Total Carbohydrates | 17.8 g |
| Dietary Fiber | 3 g |
| Sugars | 4.7 g |
| Protein | 29.9 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | tablespoons dry sherry |
| 2 | tablespoons cornstarch |
| 2 | teaspoons sugar |
| ½ | pound boneless skinless chicken breasts |
| ½ | pound boneless skinless chicken thighs |
| 2 | green onions, chopped |
| 1 | clove garlic, minced |
| 6 | ounces broccoli florets |
| 2 | medium zucchinis, sliced |
| 1 | cup bok choy, chopped |
| 2 | ounces snow peas |
| 1 | cup mushrooms, sliced |
| 1 | can water chestnuts, drained |
Instructions
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Prepare the Sauce: In a small bowl, combine the dry sherry, cornstarch, and sugar to create a smooth sauce mixture. Set aside for later use.
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Stir-Fry the Chicken: Heat a hot wok over high heat, and add 2 tablespoons of oil, swirling to coat the surface. Add the boneless chicken breasts and thighs to the wok, and stir-fry for about 3 minutes, or until the chicken is no longer pink and is cooked through.
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Add Aromatics: Once the chicken is cooked, add the chopped green onions and minced garlic to the wok. Stir-fry for an additional 30 seconds to 1 minute, allowing the flavors to meld together. Remove the chicken mixture from the wok and set aside.
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Cook the Vegetables: Scrape any remnants from the wok to clean it, and then reheat the wok over high heat. Add another 2 tablespoons of oil and swirl to coat. Add the broccoli florets, sliced zucchini, bok choy, snow peas, and sliced mushrooms. Stir-fry the vegetables for about 2 minutes until they begin to soften.
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Steam the Vegetables: Pour 2 tablespoons of water into the wok and immediately cover with a lid. Allow the vegetables to steam for 2 minutes, which will help them retain their vibrant color and crunch.
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Combine Chicken and Sauce: Push the cooked vegetables to the sides of the wok to create a well in the center. Stir the sauce mixture once more to ensure the cornstarch is well combined, and pour it into the center of the wok. Stir the sauce until it becomes thick and bubbly, which should take about 1-2 minutes.
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Final Assembly: Return the cooked chicken to the wok, mixing it with the vegetables and sauce until everything is heated through and well-coated.
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Serve: Serve the Moo Goo Gai Pan III hot, accompanied by fluffy white rice or steamed jasmine rice to soak up the delicious sauce. Enjoy this flavorful dish with family and friends!
Cooking Tips
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Ingredient Substitutions: Feel free to customize the vegetables in this recipe according to your preference or what you have on hand. Bell peppers, carrots, and snap peas can also work well in this dish.
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Cooking Chicken: Ensure that your chicken is cut into uniform pieces for even cooking. This will help achieve the perfect texture in each bite.
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Frozen Ingredients: If using frozen vegetables or chicken, make sure to thaw them thoroughly before beginning the stir-frying process. This helps maintain the texture and prevents excess moisture from affecting the dish.
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Wok Cooking: Cooking in a wok allows for high heat and quick cooking, making it ideal for stir-fries. If you don’t have a wok, a large skillet will suffice.
Conclusion
Moo Goo Gai Pan III is more than just a stir-fry; it’s a celebration of flavors and textures that come together in a matter of minutes, making it an ideal dish for any busy night. By focusing on fresh ingredients and simple techniques, this recipe encapsulates the heart of Chinese cooking—delicious meals that are quick to prepare without sacrificing flavor. So gather your loved ones, and indulge in this mouthwatering dish that is sure to impress at the dinner table!
