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Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry)
Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry)
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Homemade Chinese stir fry with chicken, mushrooms, and sweet sauce – ready in just 30 minutes! Skip the wait for takeout and enjoy this quick and delicious dish at home.
Ingredients:
  • For the chicken:
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 large egg
  • 1 tablespoon cornstarch
  • For the stir fry sauce:
  • 1 1/2 cups chicken stock
  • 2 tablespoons corn starch
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon Chinese five spice powder
  • Pinch ground white pepper
  • For the vegetables:
  • 1 tablespoon vegetable oil
  • 3 carrots, peeled and sliced thinly on a diagonal
  • 3/4  cup (3 ounces) snow peas
  • 2 teaspoons grated fresh garlic
  • 1 teaspoons grated fresh ginger
  • 2 cups (5 ounces) shiitake (or white button) mushrooms, sliced
  • 1/3 cup (4 ounces) canned water chestnuts, drained
  • 1/3 cup (4 ounces) canned bamboo shoots, drained
  • Kosher salt, to taste
  • To serve:
  • 6 cups cooked jasmine rice
Instructions:
  • Cut each chicken breast in half lengthwise, then slice into bite-sized pieces against the grain. Aim for uniform size and shape for even cooking.
  • In a large bowl, smoothly whisk together 1 egg and 1 tablespoon of cornstarch. Coat the sliced chicken breast thoroughly in this luscious mixture and let it soak while you work on your sauce.
  • Prepare the stir fry sauce by mixing chicken stock, 2 tablespoons cornstarch, soy sauce, hoisin sauce, oyster sauce, five spice powder, and white pepper in a bowl. Whisk until well combined and set aside.
  • Preheat your wok on high heat and set up your ingredients: Drain the chicken from any excess egg mixture and place it back in the bowl. Arrange your ingredients neatly next to the stove in this order for quick cooking: vegetable oil, chicken, carrots, snow peas, garlic, ginger, mushrooms, water chestnuts, bamboo shoots, and mixed sauce.
  • Heat the wok until a drop of water evaporates on contact. Add vegetable oil, then chicken. Stir fry for 4 minutes, tossing with a wooden spoon.
  • Sauté vegetables: Cook carrots and snow peas for 4 minutes, stirring frequently. Create a space in the middle of the pan for garlic and ginger. Sauté for 1 minute until fragrant, then incorporate them with the vegetables. Add mushrooms, chestnuts, and bamboo shoots. Cook for 3 minutes, stirring occasionally.
  • Pour the sauce into the center of the pan and let it bubble and thicken for about 2 minutes. Fold the stir fry ingredients into the sauce until evenly coated. Simmer briefly, then reduce heat and cook for another minute.
  • Serve over jasmine rice with extra hoisin sauce on the side. Store leftovers separately in an airtight container in the fridge for up to two days. Reheat in the microwave or stovetop skillet.

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