Description
Moo goo gai pan delights home chefs with classic Chinese-American flavors from restaurant menus. Succulent chicken, mushrooms, and crisp vegetables create a satisfying meal that brings restaurant comfort to kitchen tables.
Ingredients
Scale
Proteins:
- 1 pound skinless, boneless chicken breast, cut into strips
Vegetables:
- 2 cups chopped broccoli florets
- 1 cup sliced fresh mushrooms
- 1 (15 ounces) can whole straw mushrooms, drained
- 1 (8 ounces) can sliced bamboo shoots, drained
- 1 (8 ounces) can sliced water chestnuts, drained
- 2 cloves garlic, minced
Sauce and Cooking Ingredients:
- 2 tablespoons vegetable oil, divided
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
Instructions
- Prepare a scorching wok with oil over high heat until it shimmers and nearly smokes, creating an ideal stir-frying environment.
- Introduce broccoli and fresh mushrooms to the hot surface, quickly followed by straw mushrooms, bamboo shoots, and water chestnuts, stirring vigorously to ensure even cooking and maintain crisp textures for approximately 5 minutes.
- Transfer cooked vegetables to a separate bowl, thoroughly wiping the wok to eliminate any residual moisture or remnants.
- Reheat the wok with additional oil, allowing it to reach high temperature that will create a perfect sear.
- Add minced garlic and rapidly stir until it transforms into a golden hue, releasing its aromatic essence within seconds.
- Introduce chicken pieces, continuously tossing and stirring to develop beautiful caramelized edges and ensure complete interior cooking, which typically requires around 5 minutes.
- Whisk together broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine in a separate vessel, creating a harmonious sauce mixture.
- Pour the sauce directly over sizzling chicken, stirring constantly to promote rapid boiling and sauce thickening, which occurs within approximately 30 seconds.
- Reintroduce the previously cooked vegetables into the wok, gently tossing to coat with the glossy sauce and warming through for an additional minute.
- Serve immediately while piping hot, ensuring maximum flavor and optimal texture.
Notes
- Choose crisp, fresh vegetables to ensure a vibrant and crunchy texture in your stir-fry.
- Use high heat and keep ingredients moving constantly to prevent burning and achieve that perfect restaurant-style sear.
- Slice chicken thinly and against the grain for tender, quick-cooking pieces that absorb sauce beautifully.
- Swap chicken with tofu or tempeh for a vegetarian version, ensuring you press and drain plant-based protein to remove excess moisture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg