Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir-Fry)
Moo Goo Gai Pan is a classic Chinese chicken stir-fry with tender sliced chicken, mushrooms, bok choy, bamboo shoots, and water chestnuts in a light savory sauce. It cooks quickly, tastes fresh and balanced, and is perfect for serving over steamed rice on a busy night.
Servings6 Portions
Prep Time30 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
6
- chicken breast12 oz
- bok choy4.5 cup
- sliced white or cremini mushrooms0.5 cup
- straw mushrooms8 oz
- bamboo shoots8 oz
- water chestnuts8 oz
- scallions2
- garlic2 clove
- thin fresh ginger6 slice
- chicken stock1 cup
- water3 tbsp
- canola oil1 tbsp
- Shaoxing wine1 tbsp
- oyster sauce1 tsp
- cornstarch2 tsp
- sesame oil0.5 tsp
- salt0.3 tsp
- ground white pepper2 pinch
- sugar0.3 tsp
Step-by-Step Instructions
01
In a medium bowl, combine the sliced chicken with 3 tbsp water. Massage until the chicken absorbs the liquid, then mix in 1 tsp oil, 2 tsp cornstarch, 1/4 tsp salt, and a pinch of white pepper. Let marinate for 20 minutes.
02
Heat a wok or large skillet over high heat until very hot. Add 2 tbsp oil, then spread the chicken in a single layer. Sear for about 20 seconds per side, just until lightly opaque but not fully cooked through. Transfer the chicken back to the bowl.
03
Return the wok to high heat and add the remaining oil. Add the ginger and stir-fry for 10 seconds, then add the scallions and garlic and cook for 15 seconds until fragrant.
04
Add the sliced mushrooms, straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry for about 30 seconds, then add the bok choy and toss until it just starts to soften.
05
