Moo Goo Gai Pan: Mushroom Chicken Stir Fry

Name: Moo Goo Gai Pan: Mushroom Chicken Stir Fry
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving
Ingredients: 12 ounces chicken breast; 3 tablespoons water; 1 teaspoon canola oil; 2 teaspoons cornstarch; Salt and white pepper; 6 thin slices fresh ginger; 2 scallions; 2 cloves garlic; ½ cup sliced white or cremini mushrooms; 8 ounces straw mushrooms; 8 ounces bamboo shoots; 8 ounces water chestnuts; 4 to 5 cups bok choy; 1 tablespoon Shaoxing wine; 1 cup chicken stock; 1/4 teaspoon sugar; 1 teaspoon oyster sauce; ½ teaspoon sesame oil; 1 1/2 tablespoons cornstarch

User Reviews

4.9

138 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
6
Calories
201 kcal
Course
Main Course
Cuisine
Chinese

Moo Goo Gai Pan: Mushroom Chicken Stir Fry

Yara Blevins

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Moo Goo Gai Pan is a Cantonese dish and translates directly to “mushrooms and sliced chicken." I remember this classic healthy Chinese dish from my first job in a Chinese restaurant in upstate New York where this Moo Goo Gai Pan were served amongst a host of Americanized Chinese dishes.

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Ingredients

Servings

12 ounces chicken breast (340g, sliced)
3 tablespoons water (45 ml)
1 teaspoon canola oil (plus 3 tablespoons, divided)
2 teaspoons cornstarch
Salt and white pepper
6 thin slices fresh ginger
2 scallions (the white portion only, sliced at an angle into ½-inch pieces)
2 cloves garlic (thinly sliced)
½ cup sliced white or cremini mushrooms
8 ounces straw mushrooms (canned, drained and rinsed in warm water, optional)
8 ounces bamboo shoots (canned, rinsed in warm water and drained)
8 ounces water chestnuts (canned, rinsed in warm water and drained)
4 to 5 cups bok choy (washed and cut into 1 inch by 2 inch rectangles)
1 tablespoon Shaoxing wine
1 cup chicken stock (chicken stock should be hot when added to wok)
1/4 teaspoon sugar
1 teaspoon oyster sauce
½ teaspoon sesame oil
1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)

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Instructions

Place the chicken and 3 tablespoons of water in a medium bowl. Massage the chicken with your hands until the water is absorbed by the chicken. Next, add the rest of the marinade ingredients: 1 teaspoon canola oil, 2 teaspoons cornstarch, 1/4 teaspoon salt, and a pinch of ground white pepper. Mix well and set aside for 20 minutes.
Heat the wok over high heat until it just starts to smoke. Coat the perimeter of the wok with two tablespoons of oil, and spread the chicken in one layer around the wok. Let it sear for 20 seconds. Turn the chicken and let the other side sear for another 20 seconds. Turn the heat off, and transfer the chicken back to your marinade bowl. The chicken should be about 60% done.
Turn the burner back on to high heat, and add another tablespoon of oil, along with the ginger slices. Let the ginger infuse the oil for about 10 seconds. Add the scallions and garlic and stir fry for another 15 seconds. Next, add the mushrooms, bamboo shoots, and water chestnuts. Stir fry for 30 seconds, and add the bok choy.
Next, add the Shaoxing wine and stir-fry for another minute. Then add the seared chicken slices and the hot chicken stock. It’s important to add hot or even boiling chicken stock to keep the wok up to temperature. Most stove burners at home don’t generate enough heat for a good stir-fry, so this is especially important for home cooks!
While the mixture is coming to a boil, add about a teaspoon of salt and a pinch of white pepper, along with the sugar, oyster sauce, and sesame oil. Stir until well-combined. Taste the sauce with a spoon and re-season to taste.
Give the cornstarch slurry a quick stir, as the water and starch tend to separate, and add slowly to the wok while stirring constantly. You can add more or less slurry, depending upon how thick you like your sauce to be. After a minute, the sauce should be thickened. Serve immediately with steamed rice!

Nutrition Information

Show Details

Calories 201kcal (10%) Carbohydrates 13g (4%) Protein 16g (32%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 36mg (12%) Sodium 482mg (20%) Potassium 510mg (15%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 2140IU (43%) Vitamin C 23.8mg (26%) Calcium 63mg (6%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 201 kcal

% Daily Value*

Calories	201kcal	10%
Carbohydrates	13g	4%
Protein	16g	32%
Fat	10g	15%
Saturated Fat	1g	5%
Cholesterol	36mg	12%
Sodium	482mg	20%
Potassium	510mg	11%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	2140IU	43%
Vitamin C	23.8mg	26%
Calcium	63mg	6%
Iron	1.7mg	9%