Moo Goo Guy Pan: A Savory Stir-Fry Sensation

Moo goo guy pan is a popular Chinese-American dish, a spin-off of a Cantonese staple, consisting of chicken, mushrooms, and vegetables stir-fried in a savoury sauce. The name is a direct translation of the Cantonese dish moh gu gai pin, meaning plate of chicken and mushrooms. The dish is known for its tender chicken, achieved through a technique called velveting, where the meat is coated in a cornstarch and egg white mixture.

How to make moo goo guy pan

Moo goo guy pan is a simple stir-fry dish that is a popular Chinese-American dish. It is made with chicken, mushrooms, and vegetables in a savoury sauce. The name is a direct translation of the Cantonese name of the dish, which means 'mushroom chicken slices'.

Ingredients:

• Chicken breasts
• Cornstarch
• Oil
• Salt
• Vegetables (e.g. carrots, mushrooms, water chestnuts, snow peas, bamboo shoots, bok choy, cabbage, celery, bell peppers)
• Chicken broth/stock
• Soy sauce
• Sugar
• Oyster sauce
• Rice wine/cooking wine

Method:

• Slice the chicken breasts into thin strips or small chunks.
• Marinate the chicken in a mixture of oil, cornstarch, and salt for at least 15-30 minutes.
• Heat oil in a wok or large skillet over medium-high heat.
• Sear the chicken for 30 seconds on each side, then remove from the pan. The chicken will still be raw at this stage.
• Add the vegetables to the pan and cook until tender.
• Return the chicken to the pan and add a slurry made from cornstarch, chicken broth, soy sauce, sugar, and any other desired sauces or seasonings.
• Cook until the sauce thickens and the chicken is cooked through.
• Serve immediately with rice.

Tips:

• For extra tender chicken, try 'velveting' by dipping the chicken in a mixture of cornstarch, egg white, and rice vinegar before cooking.
• Cut the vegetables into even sizes so they cook at the same rate.
• Don't overcrowd the pan to avoid steaming the ingredients instead of searing them.
• If you like your chicken in the classic thin slices, place the chicken in the freezer for 20-30 minutes before slicing.

The ingredients required

Moo goo guy pan is a Chinese-American dish that usually includes chicken and mushrooms, stir-fried with a variety of vegetables and a savoury sauce. The ingredients required for this dish are:

Chicken

The chicken is cut into thin strips or bite-sized chunks. Boneless, skinless chicken breasts are typically used, but chicken thighs can also be used.

Vegetables

The vegetables used in moo goo guy pan can vary but usually include mushrooms, water chestnuts, bamboo shoots, and snow peas or snap peas. Other vegetables that can be added include carrots, bok choy, broccoli, cabbage, celery, bell peppers, and onions.

Sauce

The sauce for moo goo guy pan is typically made with chicken broth or stock, soy sauce, oyster sauce, rice wine or Shaoxing cooking wine, and sesame oil. To thicken the sauce, cornstarch is added. Other ingredients that can be added to the sauce include sugar, garlic, ginger, and hoisin sauce.

Other Ingredients

Neutral cooking oil, such as peanut oil, vegetable oil, or grapeseed oil, is used for stir-frying the ingredients. Egg whites are also used to coat the chicken for a velveting effect, which makes the chicken tender. Salt and pepper are used for seasoning.

The meaning of the name

Moo goo gai pan (or móh-gū gāi-pin in Cantonese) is the American version of a simple Cantonese stir-fry. The name is a direct translation of the two main ingredients – chicken and mushrooms. The literal translation for mòh-gū gāi-pin is 'mushroom chicken slices'.

The dish is a hearty mix of chicken and mushrooms, and can be served over rice or a bed of noodles. It is a chicken stir-fry that’s thickened with cornstarch, and then paired with a bed of crunchy vegetables. The chicken is cut into strips and dipped in cornstarch and egg white for a velveting effect; this makes the meat incredibly soft and tender. The mushrooms are usually white button mushrooms that are sliced into pieces. Finally, a handful of crunchy vegetables are added for texture, like white chestnut, fresh snap peas, carrots, and bamboo shoots.

The origin of the dish

Moo goo guy pan, or 'moh-gū gāi-pin' in Cantonese, is an American-Chinese dish, based on a simple Cantonese stir-fry. The name is a direct translation of the two main ingredients: 'mushroom chicken slices'. It is a chicken stir-fry that's thickened with cornstarch and served with crunchy vegetables.

The dish is thought to be a spin-off of a Cantonese staple, usually made with sliced or cubed chicken and white button mushrooms in a light white sauce. The American version, found in Chinese restaurants across the US, typically contains more vegetables, such as carrots, bok choy, snow peas, bamboo shoots, water chestnuts, and cabbage.

The chicken is cut into strips and dipped in cornstarch and egg white, a technique known as 'velveting', which makes the meat incredibly soft and tender. The mushrooms are usually white button mushrooms, although other varieties can be used, and are sliced into pieces. The dish is then served with a variety of crunchy vegetables, such as water chestnuts, fresh snap peas, carrots, and bamboo shoots.

Moo goo guy pan is a quick and easy dish to make at home, and is often served with rice or noodles.

How it differs from other Chinese dishes

Moo goo guy pan is a Chinese-American dish that is a spin-off of a Cantonese staple. It is a stir-fry dish with chicken, mushrooms, and vegetables. The dish is quite simple, with thin slices of chicken and mushrooms, along with vegetables like carrots, water chestnuts, snow peas, bamboo shoots, and cabbage. It is served over rice or noodles.

Moo goo guy pan differs from other Chinese dishes in its simplicity and specific set of ingredients. While it is a stir-fry, it does not have a wide variety of ingredients like other Chinese stir-fries. It primarily focuses on chicken and mushrooms, with a few other vegetables. The dish is also quite light and healthy compared to other Chinese options, which often include battered and fried meats and sugar-packed sauces.

The preparation of the chicken also sets this dish apart. The chicken is cut into thin strips and dipped in cornstarch and egg white, a technique known as "velveting," which makes the meat incredibly soft and tender. This technique is unique to this dish and adds to its distinct texture and taste.

The sauce used in moo goo guy pan is also typically light and savory, with a slight acidic and pungent element. It is not overly sweet or spicy, like some Chinese sauces, but instead enhances the natural flavors of the ingredients.

The dish is also quite easy to prepare, with minimal seasoning and quick cooking time. It is a simple yet flavorful dish that is perfect for a weeknight meal and is a great introduction to Chinese cooking for those who are unfamiliar with it.

Frequently asked questions