Moo Goo Gai Pan
A quick and easy Chinese takeout classic made with tender chicken, mushrooms, and crisp vegetables in a light, savory sauce.
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts about 2 pieces, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 dash ground white pepper
For the Stir-Fry
- 2 tablespoons cooking oil
- 2 cloves garlic minced
- 1 inch ginger julienned
- 2 cups snow peas
- 1 cup button mushrooms sliced
- 1 medium carrot thinly sliced (flower-cut optional)
- ¼ cup bamboo shoots
- ¼ cup sliced water chestnuts
For the Sauce
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch for slurry
- ¼ cup water for slurry
Instructions
- In a bowl, marinate the chicken with soy sauce, cornstarch, and white pepper. Let sit for 20 minutes at room temperature.
- 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.
- In a separate small bowl, stir the cornstarch and water until smooth to make the slurry.
- Heat oil in a wok over medium-high heat. Stir-fry the chicken until nearly cooked through, then remove from the wok.
- Add garlic and ginger to the wok and stir-fry just until fragrant.
- Add the snow peas, mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry until the snow peas turn bright green.
- Pour in the sauce and bring to a boil.
- Stir in the cornstarch slurry and let the sauce thicken slightly.
- Return the chicken to the wok and toss everything together until well combined and heated through.
- Serve hot with steamed rice or your favorite sides.
Notes
Vegetable swaps: Snow peas can be substituted with snap peas or green beans; mushrooms can be swapped for shiitake, oyster, or canned straw mushrooms. Thinly sliced celery or cabbage stems work well in place of bamboo shoots.
Make ahead: You can prep the sauce, chop the vegetables, and marinate the chicken ahead of time. Store everything separately in the fridge and stir-fry just before serving.
Nutrition
Calories: 142kcalCarbohydrates: 12gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 2mgSodium: 1298mgPotassium: 281mgFiber: 2gSugar: 5gVitamin A: 536IUVitamin C: 31mgCalcium: 32mgIron: 2mg
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