Traditional Moo Goo Gai Pan (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 pound (450g) chicken breasts, sliced thinly against the grain
02 -
3 tablespoons cornstarch, divided
03 -
1 teaspoon kosher salt
04 -
½ teaspoon ground white pepper
05 -
3 tablespoons vegetable oil, divided
→ For the Vegetables
06 -
1 medium carrot, peeled and thinly sliced
07 -
6 ounces (170g) snow peas
08 -
6 ounces (170g) mushrooms, sliced
09 -
8 ounces (225g) canned sliced water chestnuts, drained and rinsed
10 -
8 ounces (225g) canned sliced bamboo shoots, drained and rinsed
11 -
3 cloves garlic, minced
→ For the Sauce
12 -
1 ¼ cups (300ml) chicken stock
13 -
2 tablespoons soy sauce
14 -
1 teaspoon granulated sugar
15 -
1 teaspoon toasted sesame oil
16 -
1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry for thickening)
# Instructions:
01 -
Toss sliced chicken with 2 tablespoons cornstarch, salt, and white pepper. Add 1 tablespoon vegetable oil and toss to separate pieces
02 -
Heat 2 tablespoons vegetable oil in wok or large skillet over medium-high heat. Cook chicken for about 30 seconds per side, then remove and set aside
03 -
In same pan, add carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes until slightly softened
04 -
Add water chestnuts, bamboo shoots, and garlic. Stir and cook for another minute
05 -
Return chicken to pan. Pour in chicken stock, soy sauce, sugar, and sesame oil. Bring to gentle boil and cook for 1-2 minutes
06 -
Stir in cornstarch slurry and mix well. Let sauce thicken for about a minute. Taste and adjust seasoning if needed
07 -
Remove from heat, garnish with toasted sesame seeds if desired. Serve over steamed jasmine rice or cauliflower rice
# Notes:
01 -
Can substitute with other vegetables like broccoli or bell peppers
02 -
For vegetarian option, replace chicken with tofu and use vegetable broth
03 -
Stir-fries are best fresh but can be reheated carefully