Moo Goo Gai Pan
Jump to recipeIngredients
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1 large egg white
- 2 tbsp + 1 tsp cornstarch, divided
- 1 tbsp vegetable oil, divided
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2 cups sliced mushrooms
- 1 cup snow peas
- 1/2 cup thinly sliced carrots
- 1 (8 oz) can sliced water chestnuts, drained
- 1 (8 oz) can sliced bamboo shoots, drained
- 3/4 cup chicken stock
- 1 1/2 tsp sugar
- 1 tbsp soy sauce
- 1 1/2 tsp sesame oil
- Salt and pepper to taste
Instructions
- 1
In a medium bowl, whisk together the egg white and 1 tbsp of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
- 2
In a large saucepan, heat 1 tsp of oil over medium-high heat. Add the carrots and 1 tbsp of water and cook 2-3 minutes, stirring constantly.
- 3
Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.
- 4
Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
- 5
Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
- 6
Wipe out the pan with a paper towel. Heat the remaining 2 tsp of oil over medium-high heat.
- 7
Add the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.
- 8
In a small bowl, whisk together the chicken stock, sugar, soy sauce, and sesame oil. Whisk in 1 tbsp + 1 tsp of cornstarch.
- 9
Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the heat to high. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
- 10
Serve immediately, over rice if desired.