The Moo Goo Gai Pan is a really whatever-goes kind of recipe… whatever vegetables you want, however much chicken you want… it’s the sauce that makes the stir fry, here. So I’ll tell you what I used, and make other suggestions you can use or not, as you like.
MOO GOO GAI PAN
Ingredients
I used:
Four pounds of broccoli florets,
Two 8oz cans of sliced water chestnuts (drained),
And about a pound and a half of chicken breasts, cut into stir-fry size bites.
Other common vegetables to go in this recipe include:
Carrots (sliced into rounds or coins)
Snap peas
Mushrooms
Green onions for garnish
For the sauce: (You can half this if you need to)
1C hot water
2 teaspoons minced fresh ginger (I used the Dorot frozen crushed ginger cubes, 2 of them)
1T cornstarch
2 or 3T of soy sauce (I used 2 but wish I had used more!)
Whisk your sauce together in a small bowl or 4 cup measure. Sauté your veggies in groups in your wok until everything is tender crisp, removing as they get done to do the next vegetable. Sauté your chicken until just done.
Re-whisk your sauce and add to the wok, lowering the heat and stirring until the sauce thickens. (If it becomes too thick, add a few tablespoons of water at a time to thin it out. Mine did!) The result you are looking for is a flavorful glaze for the stir fry, not much of a ‘sauce’ really.
Return veggies and chicken to the wok, and toss until everything is coated with the sauce. Add the sliced water chestnuts. Serve over rice if you want (I’m watching the calories so I didn’t want!) and top with green onions.
