Moo Goo Gai Pan (Mushroom and Chicken Stir Fry)
Moo Goo Gai Pan is a mushroom and chicken stir fry made with water chestnuts, bamboo shoots, bok choy and onions in a savory, light sauce!
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb chicken breast or thigh meat (sliced thin)
- 1 tsp vegetable oil (plus 3 tablespoons, divided)
- 2 tsp cornstarch
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 2 inch fresh ginger (skinned and minced)
- 1 medium white onion (sliced thin)
- 2 clove garlic (minced)
- 8 oz cremini mushrooms (sliced)
- 8 oz straw mushrooms (canned, drained)
- 8 oz sliced bamboo shoots (canned, drained)
- 8 oz sliced water chestnuts (canned, drained)
- 4 cup bok choy (chopped into 2-inch pieces)
- 1 cup chicken stock
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp Shaoxing wine
- 2 tsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 tsp sugar
Instructions
- 1
Slice chicken breast into thin pieces. Next, add the 1 teaspoon of vegetable oil, cornstarch, salt, and ground white pepper. Mix well and set aside for 20 minutes.
- 2
In a bowl mix together the Sauce ingredients and set aside. Stir prior to using.
- 3
Heat the wok over high heat until almost smoking. Swirl two tablespoons of oil and stir fry the chicken in 2-3 batches for 1 minute each. Transfer the chicken back to your marinade bowl. Set aside.
- 4
Again over high heat, add remaining tablespoon of oil, along with the ginger, onion and garlic and stir fry for another 30 seconds. Next, add the both mushrooms, bamboo shoots, and water chestnuts. Stir fry for 30 seconds, and add the bok choy.
- 5
Next, add the chicken slices back into the wok along with the Sauce mixture. Stir fry 2-3 minutes, sauce will coat and thicken. Serve immediately with steamed jasmine rice.