Description
This quick and easy Moo Goo Gai Pan brings authentic Chinese restaurant flavor right to your kitchen in less time than it takes for delivery to arrive!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1/2 cup (120ml) chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 inch (2.5cm) ginger, peeled and thinly sliced
- 8 oz (225g) white mushrooms, sliced
- 1 can (8 oz/225g) bamboo shoots, drained
- 1 can (8 oz/225g) water chestnuts, drained and sliced
- 1 cup (100g) snow peas, ends trimmed
- 1 small carrot, thinly sliced
Instructions
- Slice chicken against the grain into thin pieces. Mix with 1 tablespoon soy sauce, rice wine, 1 tablespoon cornstarch, and white pepper. Marinate for 15 minutes.
- Whisk together chicken broth, oyster sauce, 1 tablespoon soy sauce, sesame oil, 1 tablespoon cornstarch, and sugar in a small bowl. Set aside.
- Prepare all vegetables before beginning to cook.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add chicken in a single layer and sear for 1-2 minutes, then stir-fry until 80% cooked. Remove to a plate.
- Add remaining oil to the pan. Stir-fry garlic and ginger for 15-20 seconds until fragrant.
- Add mushrooms and stir-fry for 1 minute, then add carrots for another minute. Add water chestnuts, bamboo shoots, and snow peas, stir-frying for about 2 minutes until vegetables are crisp-tender.
- Return chicken to the pan. Stir sauce mixture and pour into the pan, stirring continuously as it thickens for 1-2 minutes.
- Once sauce is glossy and coating the ingredients, transfer immediately to a serving dish. Serve hot.