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Moo Goo Gai Pan (蘑菇鸡片)
5 from 18 votes

Moo Goo Gai Pan (蘑菇鸡片)

Moo Goo Gai Pan is a Chinese-style stir-fry featuring thinly sliced chicken coated with Shaoxing wine, salt, and cornstarch, cooked quickly with garlic, green onion, and an assortment of vegetables including carrots, white mushrooms, snow peas, bamboo shoots, and water chestnuts. The dish is finished with a light sauce made from chicken broth, soy sauce, oyster sauce, Shaoxing wine, and cornstarch to achieve a glossy coating.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 147 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Combine all the sauce ingredients into a small bowl. Mix well and set aside.
  3. 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.
  4. Add the remaining 1 tablespoon of oil, garlic and green onion into the skillet. Stir a few times to release fragrance.
  5. Add carrot and mushrooms. Cook until it starts to get tender and the liquid from the mushrooms has fully evaporated, 3 minutes or so.
  6. Add snow peas, bamboo shoots, and water chestnuts. Cook for 1 minute.
  7. Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 147

% 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.