Chinese Moo Goo Gai Pan Recipe
Moo Goo Gai Pan is a Chinese-Cantonese chicken and mushroom dish, adapted for Western palates.
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Instructions
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In a large bowl, whisk soy sauce, rice wine or dry sherry, sesame oil, and 1 tablespoon cornstarch; marinate chicken strips for 15 minutes.
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While the chicken marinates, prepare vegetables: slice mushrooms, rinse bamboo shoots and water chestnuts, slice ginger, and mince garlic.
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In a small bowl, whisk chicken stock, oyster sauce, sugar, and 1 tablespoon cornstarch for the sauce.
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Heat a wok with 2 tablespoons oil; stir-fry marinated chicken until nearly cooked, then remove and set aside.
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Add 1 tablespoon oil to the wok, then stir-fry ginger, garlic, mushrooms, bamboo shoots, and water chestnuts briefly.
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Re-stir the prepared sauce, add to the wok, and cook, stirring until thickened.
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Return chicken to the wok, mix with the sauce and vegetables, and heat through before serving.