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Moo Goo Gai Pan

4

35 min

Moo Goo Gai Pan

Moo Goo Gai Pan Photo 1

Time

35 min

Serving

4 persons

Calories

307

Rating

4.00★ (105)

Author: Victoria Buriak
Moo goo gai pan (chicken with sliced mushrooms) is an Americanized version of a Cantonese dish. It's a light and flavorful stir-fry that cooks up quickly in a wok.

Ingredients

  • vegetable oil: 2 Tbsp (divided)
  • broccoli florets: 2 cups (chopped)
  • mushrooms: 1 cup (fresh; sliced)
  • whole straw mushrooms: 1 can (15 ounce can, drained)
  • bamboo shoots: 1 can (8 ounce can, drained, sliced)
  • water chestnuts: 1 can (8 ounce can, drained, sliced)
  • garlic: 2 clove (minced)
  • skinless, boneless chicken breast: 1 pound (cut into strips)
  • chicken broth: 0.25 cup
  • cornstarch: 1 Tbsp
  • white sugar: 1 Tbsp
  • soy sauce: 1 Tbsp
  • oyster sauce: 1 Tbsp
  • rice wine: 1 Tbsp

Metric Conversion

Stages of cooking

Moo Goo Gai Pan Photo 21
Moo Goo Gai Pan Photo 32
Moo Goo Gai Pan Photo 43
  1. Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
    Moo Goo Gai Pan Photo 2
  2. Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
    Moo Goo Gai Pan Photo 3
  3. Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.
    Moo Goo Gai Pan Photo 4

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