Moo Goo Gai Pan (Mah Gu Gai Pan) Recipe
Moo Goo Gai Pan is a quick and flavorful chicken dish with mushrooms, vegetables, and spices.
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Instructions
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In a medium bowl, combine 2 tablespoons oyster sauce, rice vinegar, and pepper; add chicken and toss to coat.
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Mix in 2 tablespoons cornstarch, then cover and refrigerate for at least 20 minutes.
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In a small bowl, whisk together 1/2 cup chicken broth, 1 1/2 tablespoon oyster sauce, soy sauce, sugar, sesame oil, and 1 tablespoon cornstarch; set aside.
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Heat a wok or large sauté pan with 2 tablespoons peanut oil over medium-high heat. Add chicken (discarding marinade liquid) and stir until cooked, about 5 minutes, then remove to a plate.
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Add 1 tablespoon peanut oil to the wok. Cook mushrooms, stirring, until softened, about 3 minutes.
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Pour in 1/4 cup chicken broth and continue cooking until most liquid evaporates, 2 to 3 minutes.
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Push mushrooms to the side, add 2 tablespoons peanut oil to the center. Add minced ginger and water chestnuts, stirring for about 1 minute until warmed.
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Create a well, add the reserved chicken broth-soy sauce mixture, and stir quickly until thickened and bubbling.
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Return chicken to the pan with shredded carrots, if using. Toss and cook for another minute until the chicken is warm and carrots are crisp-tender.
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Serve over steamed rice.