Moo Goo Gai Pan (蘑菇鸡片)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
147 kcal
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Course
Main Course
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Cuisine
Chinese
Moo Goo Gai Pan (蘑菇鸡片)
Description
This Moo Goo Gai Pan recipe involves marinating chicken slices with Shaoxing wine, salt, and cornstarch to tenderize and lightly coat them before frying. The chicken is quickly seared until just cooked and lightly browned. The vegetables, including carrots, white mushrooms, snow peas, bamboo shoots, and water chestnuts, provide a varied texture mixture of tender-crisp and crunch. Garlic and green onions add aromatic notes during the stir-fry.
The sauce, a balanced blend of chicken broth, soy sauce, oyster sauce, Shaoxing wine, and cornstarch, is stirred into the stir-fried ingredients to create a light, savory glaze that binds the elements together without overpowering the delicate flavors. The dish cooks rapidly over medium-high heat to maintain the vegetables’ crispness and the chicken’s tenderness.
For those preferring more sauce, the recipe can be adjusted with increased broth and cornstarch, but the current proportions provide a coating sauce suitable for those who like less liquid. The dish pairs well with steamed rice or noodles.
Ingredients
Marinade
- 1 chicken breast about 1/2 lb / 225 g, boneless skinless, or 2 chicken thighs
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Sauce (*Footnote 1)
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry or chicken stock
- 1 teaspoon cornstarch
Stir-fry
- 2 tablespoons peanut oil (or vegetable oil)
- 2 cloves garlic , minced
- 2 green onions , sliced (reserve some green of the green part for garnish)
- 1 carrot , sliced
- 1/2 lb (225 g) white mushrooms , sliced
- 1 cup snow peas , tough ends and strings removed
- 1 cup bamboo shoots , sliced and drained thoroughly
- 1 cup water chestnut sliced and drained thoroughly
Instructions
- Slice chicken against the grain into 1/4” (1/2 cm) pieces. Transfer into a medium-size bowl. Add Shaoxing wine and salt. Mix well. Add the cornstarch. Gently mix by hand to coat chicken evenly.
- Combine all the sauce ingredients into a small bowl. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly browned and the inside is still a little pink. Transfer chicken to a plate.
- Add the remaining 1 tablespoon of oil, garlic and green onion into the skillet. Stir a few times to release fragrance.
- Add carrot and mushrooms. Cook until it starts to get tender and the liquid from the mushrooms has fully evaporated, 3 minutes or so.
- Add snow peas, bamboo shoots, and water chestnuts. Cook for 1 minute.
- Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens.
- Transfer everything into a serving plate immediately and garnish with the green part of the green onion. Serve hot over steamed rice or by itself.
Notes
- This recipe uses a reduced amount of chicken broth and cornstarch to create a light sauce that coats rather than drenches the ingredients.
- If you prefer a saucier dish, you can increase the chicken broth to 1/2 cup and cornstarch to 2 teaspoons without adjusting other ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 15.1g | 5% |
| Protein | 6.7g | 13% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 8mg | 3% |
| Sodium | 537mg | 22% |
| Potassium | 513mg | 11% |
| Fiber | 2.4g | 10% |
| Sugar | 5.6g | 11% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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