A classic Chinese-American stir-fry featuring tender, velvety chicken slices, fresh mushrooms, and crisp vegetables in a light, savory white sauce. It's a quick, healthy, and satisfying meal that comes together in under 30 minutes, perfect for a weeknight dinner.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
321cal
30gprotein
17gcarbs
15g
Ingredients
1 lb boneless, skinless chicken breast (sliced thinly against the grain)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook20 min
Servings4
Serving size: 2.5 cups(One serving contains about 1.5 cups of soup and 6 wontons.)
About Moo Goo Gai Pan, Steamed Basmati Rice and Wonton Soup
Delicate Moo Goo Gai Pan with fluffy rice & soul-satisfying wonton soup. A light, flavorful comfort meal.
This chinese_american dish is perfect for dinner. With 921.47 calories and 62.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp canola oil (or other neutral oil, divided)
3 cloves garlic (minced)
1 inch ginger (fresh, grated)
8 oz button mushrooms (cleaned and sliced)
1 cup snow peas (strings removed)
1 medium carrot (thinly sliced on a diagonal)
0.5 cup water chestnuts (canned, drained and sliced)
0.5 cup bamboo shoots (canned, drained and sliced)
2 stalks scallions (sliced, for garnish)
Instructions
1
Velvet the Chicken
In a medium bowl, combine the thinly sliced chicken, 1 tablespoon of soy sauce, Shaoxing wine, 1 tablespoon of cornstarch, and white pepper.
Mix thoroughly until each piece of chicken is evenly coated.
Let it marinate for 10-15 minutes at room temperature while you prepare the other components.
2
Prepare the Stir-Fry Sauce
In a small bowl, whisk together the chicken broth, the remaining 1 tablespoon of soy sauce, oyster sauce, sesame oil, sugar, and the remaining 1/2 tablespoon of cornstarch.
Continue whisking until the cornstarch and sugar are completely dissolved. Set aside.
3
Cook the Chicken
Heat a large wok or skillet over high heat until it just begins to smoke. Add 1.5 tablespoons of canola oil and swirl to coat.
Carefully add the marinated chicken in a single layer, spreading it out. Let it cook undisturbed for 1-2 minutes to get a light sear.
Stir-fry for another 2-3 minutes, or until the chicken is opaque and just cooked through. Do not overcook.
Remove the chicken from the wok and set aside on a clean plate.
4
Stir-Fry the Vegetables
Return the wok to high heat and add the remaining 1.5 tablespoons of oil.
Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the sliced carrots and stir-fry for 1 minute.
Add the mushrooms and cook for 2-3 minutes, until they release their moisture and start to brown.
Add the snow peas, water chestnuts, and bamboo shoots. Stir-fry for 1-2 minutes until the vegetables are vibrant and crisp-tender.
5
Combine and Finish
Return the cooked chicken to the wok with the vegetables.
Give the prepared sauce a quick stir to recombine the cornstarch, then pour it over the ingredients in the wok.
Stir everything together continuously for 1-2 minutes as the sauce bubbles and thickens to a light glaze.
Remove from the heat, garnish with sliced scallions, and serve immediately with hot steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
227 g Shrimp (Peeled, deveined, and finely minced)
24 pieces Wonton Wrappers (Square wrappers)
4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
2 tbsp Soy Sauce (Low sodium recommended)
2 tsp Sesame Oil (Toasted sesame oil)
1 tbsp Shaoxing Wine (Or dry sherry)
1 tsp Cornstarch
0.25 tsp White Pepper (Ground)
0.5 tsp Salt (For filling, adjust to taste)
8 cups Chicken Broth (Low sodium)
2 heads Bok Choy (Baby bok choy, roughly chopped)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2
Assemble the Wontons
Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
Spoon about 1 teaspoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
