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Moo goo gai pan
Chinese · 20 min · Wok

Moo goo gai pan

CLEAR + WOK-W for a lighter stir-fry lane

CLEARWOK-W
Start cookingPut in week
FROM THE FREEZER

Prep components

CLEAR · Light chicken stockMother · have 1 portion(s)
WOK-W · Chinese white stir-fry sauceMid · have 2 portion(s)
FROM HOME

Fresh / pantry

Chicken thighsneed 350 g
home 700
Mushroomsneed 180 g
home 180
Jasmine riceneed 160 g
home 500
WHY IT STAYS

The benchmark describes this as one of the healthier Chinese-restaurant styles and specifically uses a stock/ginger/garlic white sauce rather than soy-heavy brown sauce.

BALANCE

Vegetable-heavy by design, lean protein, and a lighter sauce profile.

METHOD

4 moves

  1. 01

    Velvet or lightly marinate chicken, then sear and remove.

  2. 02

    Stir-fry mushrooms and vegetables until crisp-tender.

  3. 03

    Add WOK-W and simmer briefly.

  4. 04

    Thicken lightly, return chicken and toss just until coated.

Reference: The Woks of Life — Moo Goo Gai Pan ↗
AFTER DINNER

How did we do?

Josh + G rate separately. This becomes the memory for future weeks.

Josh
G
OUR VERSION

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