Moo goo gai pan is an Americanized version of a Cantonese dish featuring chicken, mushrooms, and water chestnuts tossed in a savory white sauce.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
307 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon rice wine
2 cloves garlic, minced
1 tablespoon soy sauce
1 (8 ounce) can sliced water chestnuts, drained
1 cup sliced fresh mushrooms
2 tablespoons vegetable oil, divided
1 tablespoon oyster sauce
1 pound skinless, boneless chicken breast, cut into strips
