Moo Goo Gai Pan (Print)
Tender chicken and mushrooms stir-fried with vegetables in a light, savory sauce for an authentic Chinese favorite.
# Ingredients:
→ Vegetables
01 -
2 tablespoons vegetable oil, divided
02 -
2 cups chopped broccoli florets
03 -
1 cup sliced fresh mushrooms
04 -
1 can (15 ounce) whole straw mushrooms, drained
05 -
1 can (8 ounce) sliced bamboo shoots, drained
06 -
1 can (8 ounce) sliced water chestnuts, drained
07 -
2 cloves garlic, minced
→ Protein
08 -
1 pound skinless, boneless chicken breast, cut into strips
→ Sauce
09 -
60 ml chicken broth
10 -
1 tablespoon cornstarch
11 -
1 tablespoon white sugar
12 -
1 tablespoon soy sauce
13 -
1 tablespoon oyster sauce
14 -
1 tablespoon rice wine
# Directions:
01 -
Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Add broccoli and fresh mushrooms, stir-fry for 2 minutes. Incorporate straw mushrooms, bamboo shoots, and water chestnuts. Continue stir-frying until broccoli is tender and all vegetables are hot, about 3 additional minutes. Transfer to a bowl and wipe out the wok.
02 -
Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until golden, approximately 30 seconds. Add chicken strips and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
03 -
In a small bowl, combine chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine, stirring until well blended. Pour over cooked chicken in the wok and bring to a boil while stirring constantly. Continue cooking until sauce thickens and becomes clear, about 30 seconds.
04 -
Return vegetables to the wok. Toss with sauce and cook until everything is heated through, about 1 minute. Serve immediately for best flavor and texture.
# Notes:
01 -
This classic Cantonese dish features tender chicken and crisp vegetables in a light sauce. For authentic flavor, use Chinese rice wine (Shaoxing) if available.