Time
35 min
Serving
4 persons
Calories
307
Moo goo gai pan (chicken with sliced mushrooms) is an Americanized version of a Cantonese dish. It's a light and flavorful stir-fry that cooks up quickly in a wok.
Ingredients
- vegetable oil: 2 Tbsp (divided)
- broccoli florets: 2 cups (chopped)
- mushrooms: 1 cup (fresh; sliced)
- whole straw mushrooms: 1 can (15 ounce can, drained)
- bamboo shoots: 1 can (8 ounce can, drained, sliced)
- water chestnuts: 1 can (8 ounce can, drained, sliced)
- garlic: 2 clove (minced)
- skinless, boneless chicken breast: 1 pound (cut into strips)
- chicken broth: 0.25 cup
- cornstarch: 1 Tbsp
- white sugar: 1 Tbsp
- soy sauce: 1 Tbsp
- oyster sauce: 1 Tbsp
- rice wine: 1 Tbsp
Metric Conversion
Stages of cooking
-
Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
-
Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
-
Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.
