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Moo Goo Gai Pan
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Succulent chicken stir-fry with mushrooms, water chestnuts in a delicious Cantonese white sauce.
Ingredients:
  • 2 tablespoons vegetable oil, divided
  • 2 cups chopped broccoli florets
  • 1 cup sliced fresh mushrooms
  • 1 (15 ounce) can whole straw mushrooms, drained
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 pound skinless, boneless chicken breast, cut into strips
  • 0.25 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine
Instructions:
  • In a smoking hot wok, stir-fry broccoli, fresh mushrooms, straw mushrooms, bamboo shoots, and water chestnuts in 1 tablespoon oil until tender and hot, about 5 minutes. Transfer to a bowl and clean the wok.
  • Heat the last tablespoon of oil in the wok over high heat until it starts to smoke. Toss in the garlic and stir-fry until it becomes golden in color, which should take just a few seconds. Add the chicken and continue to stir-fry until it browns on the edges and is cooked through, about 5 minutes.
  • Combine broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine in a small bowl. Pour this flavorful mixture over the chicken in the wok and bring it to a boil while stirring continuously. Let the sauce thicken for about 30 seconds until it's clear. Add the vegetables back to the wok, mix everything with the sauce, and cook until heated through for about 1 minute.

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