Authentic Moo Goo Gai Pan (Print version)
Tender sliced chicken, mushrooms, snow peas, bamboo shoots, and water chestnuts in a light Cantonese-style sauce.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken thighs, sliced 1/4 inch thick
02 -
1 tablespoon oyster sauce
03 -
1 tablespoon cornstarch
04 -
1 tablespoon neutral oil
05 -
1 tablespoon water
06 -
1/4 teaspoon kosher salt
For the sauce
07 -
1 1/4 cups (300 ml) low-sodium chicken broth
08 -
2 tablespoons oyster sauce
09 -
1 tablespoon cornstarch
10 -
1 teaspoon sugar
11 -
1 teaspoon toasted sesame oil
12 -
1 tablespoon Shaoxing wine or dry sherry
For the stir-fry
13 -
2 tablespoons neutral oil, divided
14 -
1 medium carrot, thinly sliced on the diagonal
15 -
3 cloves garlic, minced
16 -
2 teaspoons fresh ginger, finely grated
17 -
8 oz (225 g) white button mushrooms, sliced
18 -
4 oz (115 g) snow peas, trimmed
19 -
1 cup (140 g) sliced bamboo shoots, drained and rinsed
20 -
1 cup (140 g) sliced water chestnuts, drained and rinsed
21 -
Cooked jasmine rice, for serving
# Instructions:
01 -
Toss the sliced chicken with oyster sauce, cornstarch, oil, water, and salt. Let it stand for 15 minutes while you prepare the sauce and vegetables.
02 -
In a bowl, whisk chicken broth, oyster sauce, cornstarch, sugar, and sesame oil until smooth. Set it near the stove and stir again before using.
03 -
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes, turning once, until lightly browned but not fully cooked. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil. Stir-fry the carrot for 1 minute, then add garlic, ginger, and mushrooms. Cook for 2-3 minutes until the mushrooms begin to soften.
05 -
Stir in snow peas, bamboo shoots, and water chestnuts. Cook for 1-2 minutes, keeping the vegetables moving so they stay crisp.
06 -
Return the chicken and any juices to the pan. Add Shaoxing wine, then pour in the whisked sauce. Simmer and toss for 2-3 minutes, until the chicken is cooked through and the sauce is glossy. Serve with jasmine rice.
# Good to know:
01 -
Slice all ingredients before heating the pan because stir-frying moves quickly.
02 -
The sauce should be light and glossy, not dark or syrupy.