Moo Goo Gai Pan
A quick and easy Chinese takeout classic made with tender chicken, mushrooms, and crisp vegetables in a light, savory sauce.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 11/2 lb boneless skinless chicken breasts (about 2 pieces, thinly sliced)
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 dash ground white pepper
- 2 tbsp cooking oil
- 2 clove garlic (minced)
- 1 inch ginger (julienned)
- 2 cup snow peas
- 1 cup button mushrooms (sliced)
- 1 medium carrot (thinly sliced (flower-cut optional))
- 1/4 cup bamboo shoots
- 1/4 cup sliced water chestnuts
- 1 cup chicken stock
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 1 tsp cornstarch (for slurry)
- 1/4 cup water (for slurry)
Instructions
- 1
In a bowl, marinate the chicken with soy sauce, cornstarch, and white pepper. Let sit for 20 minutes at room temperature.
- 2
While the chicken is marinating, prep the vegetables and combine all the sauce ingredients (except the cornstarch and water for the slurry) in a small bowl.
- 3
In a separate small bowl, stir the cornstarch and water until smooth to make the slurry.
- 4
Heat oil in a wok over medium-high heat. Stir-fry the chicken until nearly cooked through, then remove from the wok.
- 5
Add garlic and ginger to the wok and stir-fry just until fragrant.
- 6
Add the snow peas, mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry until the snow peas turn bright green.
- 7
Pour in the sauce and bring to a boil.
- 8
Stir in the cornstarch slurry and let the sauce thicken slightly.
- 9
Return the chicken to the wok and toss everything together until well combined and heated through.
- 10
Serve hot with steamed rice or your favorite sides.