Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir-Fry)
This **Moo Goo Gai Pan** is a classic Chinese stir-fry featuring **tender chicken, crisp vegetables, and savory mushrooms** in a light, flavorful sauce. It's a quick and healthy dish that’s easy to make at home, bringing authentic takeout flavors straight to your kitchen.
Equipment
- Large skillet or wok
- - Cutting board & knife
- Mixing bowls
- Measuring cups and spoons
- - Tongs or spatula
Ingredients
- #### **For the Chicken & Vegetables**
- - 1 lb boneless skinless chicken breast, thinly sliced
- - 1/2 teaspoon salt
- - 1/2 teaspoon white pepper
- - 1 tablespoon cornstarch
- - 1 tablespoon vegetable oil
- - 1 cup white mushrooms sliced
- - 1/2 cup snow peas
- - 1/2 cup carrots julienned
- - 1/2 cup bamboo shoots drained
- - 1/2 cup water chestnuts sliced
- - 2 cloves garlic minced
- - 1 teaspoon ginger minced
- #### **For the Sauce**
- - 1/2 cup chicken broth
- - 2 tablespoons soy sauce
- - 1 tablespoon oyster sauce
- - 1 teaspoon sugar
- - 1 teaspoon sesame oil
- - 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
Instructions
- #### **Step 1: Marinate the Chicken**
- In a bowl, mix chicken slices with salt, white pepper, and cornstarch. Let sit for **10 minutes**.
- #### **Step 2: Stir-Fry the Chicken**
- Heat **1 tablespoon oil** in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry for **2-3 minutes** until lightly golden. Remove and set aside.
- #### **Step 3: Cook the Vegetables**
- In the same pan, add garlic and ginger. Sauté for **30 seconds**.
- Add mushrooms, carrots, snow peas, bamboo shoots, and water chestnuts. Stir-fry for **3-4 minutes** until slightly tender.
- #### **Step 4: Add the Sauce & Chicken**
- Return the chicken to the pan and pour in the sauce.
- Stir in cornstarch slurry and cook for **1-2 minutes**, stirring until the sauce thickens and coats the ingredients.
- #### **Step 5: Serve & Enjoy**
- Garnish with sesame seeds or green onions if desired.
- Serve over steamed rice or noodles.