How to Make Moo Goo Gai Pan

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option and chicken thighs are more economical than breast.

snow peas

🥗Healthier: sugar snap peas

💰Cheaper: green beans

Sugar snap peas offer a similar crunch, while green beans are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more budget-friendly.

Marinate the chicken meat with a little salt, white pepper, egg white, and corn starch.

Heat oil in a pan and fry the marinated chicken, spreading it out and turning occasionally until browned and cooked through.

Remove the chicken from the pan and set aside.

In the same pan, add celery, carrots, mushrooms, peapods, and baby corn. Boil for a couple of minutes until the vegetables are cooked and have a deeper color.

Scoop the vegetables out and set aside.

In the pan, add 1 tablespoon of soybean oil and heat it up.

Add garlic, peapods, baby corn, and the cooked vegetables back into the pan along with the chicken.

Pour in 1 cup of chicken broth and add 1.5 tablespoons of oyster sauce, 1/4 teaspoon of sugar, and some white pepper and sesame seed oil.

Bring the mixture to a boil.

Make a slurry with corn starch and a little bit of water, then add it to the boiling sauce to thicken it.

Combine everything to finish the Moo Goo Gai Pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens