Description
Savory moo goo gai pan delights with classic Chinese chicken and mushroom flavors. White button mushrooms and tender chicken strips create a simple, delicious stir-fry you’ll crave for dinner.
Ingredients
Scale
Main Protein:
- 1 boneless skinless chicken breast (about 1/2 lb/225g)
Vegetables and Aromatics:
- 2 green onions, sliced
- 1 carrot, sliced
- 1/2 lb (225g) white mushrooms, sliced
- 1 cup snow peas, trimmed
- 1 cup bamboo shoots, sliced and drained
- 1 cup water chestnuts, sliced and drained
- 2 cloves garlic, minced
Marinade and Sauce Ingredients:
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 tablespoons peanut oil or vegetable oil
Instructions
- Transform chicken into delicate 1/4-inch slices, then immerse in Shaoxing wine, salt, and cornstarch for a uniform coating.
- Whisk sauce ingredients thoroughly in a compact vessel, reserving for subsequent integration.
- Ignite wok or large skillet with oil, searing chicken fragments until exterior caramelizes while interior remains slightly translucent. Transfer to temporary holding plate.
- Introduce residual oil, infusing with aromatic garlic and verdant green onions, releasing their vibrant essence through rapid stir-frying.
- Cascade crisp carrots and earthy mushrooms into hot surface, sautéing until achieving tender consistency. Incorporate snow peas, crunchy bamboo shoots, and water chestnuts, maintaining textural diversity.
- Stream prepared sauce across sizzling ingredients, reunite cooked chicken fragments, and agitate until liquid transforms into glossy, clingy glaze. Embellish with fresh green onion slivers for visual and flavor enhancement.
Notes
- Slice chicken uniformly to ensure even cooking and tender texture.
- Use high-quality Shaoxing wine for authentic flavor depth in marinade.
- Let chicken marinate for at least 15 minutes to enhance tenderness and absorption of seasonings.
- Maintain high heat while stir-frying to preserve vegetables’ crisp texture and vibrant colors.
- For gluten-free version, replace cornstarch with arrowroot powder or potato starch.
- Vegetarian adaptation works well by substituting chicken with firm tofu or seitan.
- Keep vegetables crunchy by cooking briefly to retain nutritional value and fresh taste.
- Optional protein boost: add cashews or almonds for extra crunch and nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg