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Prep Time15 minutes
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Cook Time30 minutes
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Serv SizeYield 4-6 servings
A light, savory stir‑fry of tender chicken, mushrooms, and vegetables in a delicate, silky sauce.
Ingredients
For Chicken & Marinade
For Vegetables & Sauce
Directions
Moo Goo Gai Pan is a classic Chinese‑American dish with deep Cantonese roots, named from the Cantonese phrase meaning “mushrooms with sliced chicken.” It’s known for its light, refreshing flavors and tender, succulent texture, thanks to the traditional velveting technique used to prepare the chicken. The dish brings together crisp, vibrant vegetables like snow peas, carrots, mushrooms, water chestnuts, and bamboo shoots, all coated in a delicate, savory sauce that’s never heavy or overly salty.
Velvet the chicken: In a large bowl, whisk together 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), and 1 teaspoon sesame oil. Add 1 pound of boneless chicken breasts or thighs, cut into bite‑sized pieces, and toss until evenly coated. Let it marinate for 10–12 minutes.
Add a tablespoon of neutral oil to a large skillet or wok and stir-fry the chicken over medium heat until just done. Remove from the pan and set aside.
Add a drizzle of oil to the same skillet and add 2 diced carrots—Stir-fry over medium.
Add 8 ounces of sliced white mushrooms and 1 cup of trimmed snow peas to the skillet. Stir-fry until softened and tender crisp.
Add ½ cup each of drained water chestnuts and drained sliced bamboo shoots, stirring them into the vegetables just until they begin to heat through.
Add 3 minced garlic cloves and 1 teaspoon grated ginger or ginger paste, then stir-fry for 1-2 minutes.
Add the chicken back to the pan and build the sauce by pouring in 1 cup of chicken broth, then adding 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Stir everything together in the skillet until the sauce ingredients are fully combined.
In a small bowl, whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch until the mixture is completely smooth. Pour the slurry into the skillet sauce and cook over medium heat, stirring frequently, until the sauce thickens and becomes glossy, about 3 to 5 minutes.
Enjoy!
For more Asian‑inspired dishes, here are a few of our favorites:
Conclusion
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