Moo Goo Gai Pan Dish (Print Version)
Tender chicken stir-fried with fresh vegetables in a savory sauce.
# Ingredients:
→ Stir-fry Vegetables
01 -
2 tablespoons vegetable oil, divided
02 -
2 cups chopped broccoli florets
03 -
1 cup sliced fresh mushrooms
04 -
1 (15 ounce) can whole straw mushrooms, drained
05 -
1 (8 ounce) can sliced bamboo shoots, drained
06 -
1 (8 ounce) can sliced water chestnuts, drained
07 -
2 cloves garlic, minced
→ Protein
08 -
1 pound skinless, boneless chicken breast, cut into strips
→ Sauce Ingredients
09 -
1/4 cup chicken broth
10 -
1 tablespoon cornstarch
11 -
1 tablespoon white sugar
12 -
1 tablespoon soy sauce
13 -
1 tablespoon oyster sauce
14 -
1 tablespoon rice wine
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Return vegetables to the wok. Toss with sauce and cook until heated through, about 1 minute.