Classic Moo Goo Gai Pan
Traditional dish · Chinese
A traditional Cantonese stir-fry featuring tender chicken slices and a medley of mushrooms and vegetables in a light, savory sauce. This classic dish is known for its delicate flavors and fresh ingredients.
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Ingredients
- Chicken breast1 lb
- White mushrooms8 oz
- Snow peas4 oz
- Bamboo shoots4 oz
- Water chestnuts4 oz
- Garlic2 cloves
- Ginger1 inch piece
- Soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Chicken broth1/2 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice chicken breast thinly against the grain. Marinate with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and a pinch of salt and pepper.
- 2
Slice mushrooms, julienne bamboo shoots and water chestnuts. Mince garlic and ginger.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until just cooked through. Remove chicken from wok.
- 4
Add remaining 1 tbsp vegetable oil to the wok. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.
- 5
Add mushrooms, snow peas, bamboo shoots, and water chestnuts. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- 6
In a small bowl, whisk together chicken broth, remaining 1 tbsp soy sauce, remaining 1 tsp cornstarch, and sesame oil. Pour into the wok.
- 7
Bring the sauce to a simmer, stirring constantly, until it thickens. Return the chicken to the wok and toss to coat.
- 8
Season with salt and pepper to taste. Serve immediately.
