Moo Goo Gai Pan: Mushroom Chicken Stir Fry
User Reviews
4.9
92 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
201 kcal
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Course
Main Course
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Cuisine
Chinese
Moo Goo Gai Pan: Mushroom Chicken Stir Fry
Report
Moo Goo Gai Pan is a classic Chinese stir-fry featuring sliced chicken breast, a medley of mushrooms, bamboo shoots, water chestnuts, and bok choy in a light savory sauce. The chicken is marinated briefly with cornstarch and seasoning to tenderize and create a smooth texture, then seared partially before stir-frying with aromatics like ginger, scallions, and garlic. The dish is finished with a sauce made from chicken stock, oyster sauce, and a cornstarch slurry for a lightly thickened, glossy coating.
Description
The preparation involves marinating the chicken with water, oil, cornstarch, salt, and white pepper to improve moisture retention and texture. The meat is quickly seared in a hot wok until about 60% cooked to lock in juices. Aromatic ginger slices add fragrance to the cooking oil, followed by scallions and garlic that further build flavor. The combination of white mushrooms, optional straw mushrooms, bamboo shoots, and water chestnuts delivers varied textures, from soft to crisp, balanced by tender bok choy pieces.
Adding hot chicken stock with oyster sauce and sugar creates a savory, mildly sweet sauce, while a cornstarch slurry thickens it slightly, coating the ingredients evenly. The sesame oil at the end provides a subtle nutty aroma. This stir-fry is best served immediately with rice, offering a balanced taste of tender chicken, fresh vegetables, and a smooth sauce.
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Ingredients
- 12 ounces chicken breast (340g, sliced)
- 3 tablespoons water (45 ml)
- 1 teaspoon canola oil (plus 3 tablespoons, divided)
- 2 teaspoons cornstarch
- salt
- white pepper
- 6 thin slices ginger fresh
- 2 scallions (the white portion only, sliced at an angle into ½-inch pieces)
- 2 cloves garlic (thinly sliced)
- ½ cup white mushroom sliced or cremini
- 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 chestnut 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)
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
(11%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
92 reviews
Excellent
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