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Moo Goo Gai Pan (蘑菇鸡片)

By Maggie Zhu
5 from 7 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 to 4
Moo Goo Gai Pan, or “mo gu ji pian", means mushrooms and sliced chicken. It originated from a Cantonese dish and slightly transformed when it became one of the most famous American-Chinese dishes.

Ingredients

  • 1/2 lb (225 g) boneless skinless chicken breast or thigh , sliced

Marinade

  • 1 teaspoon peanut or vegetable oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt

Sauce

  • 1/2 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch

Stir-fry

  • 2 tablespoons peanut or vegetable oil
  • 2 cloves garlic , grated
  • 2 green onions , chopped
  • 1 carrot , sliced
  • 1/2 pound (230 grams) white mushrooms , sliced
  • 1 cup snow peas
  • 1 can (5 oz) 5 oz. canned bamboo shoots
  • 1 can (5 oz) 5 oz. canned water chestnuts , sliced

Instructions

  • Slice chicken against the grain into 5 mm (1/4-inch) pieces. Transfer into a small bowl. Add oil, cornstarch and salt. Gently mix by hand to coat chicken evenly with a thin layer of starch.
  • Combine all the Sauce ingredients into a small bowl. Mix well and set aside.
  • Heat 1 tablespoon oil in a large heavy-duty skillet (or a wok) over medium high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is almost cooked. Transfer chicken to a plate.
  • Add the remaining 1 tablespoon oil into the skillet. Add garlic and green onion. Stir a few times to release fragrance.
  • Add carrot and mushrooms. Cook until it starts to get tender, 2 to 3 minutes.
  • Add snow peas, bamboo shoots, and water chestnuts. Cook 1 minute.
  • Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add the chicken back to the pan. Stir until the sauce thickens.
  • Transfer everything into a serving plate immediately.
  • Serve hot over steamed rice or by itself.

Nutrition

Serving: 1serving, Calories: 211kcal, Carbohydrates: 24.3g, Protein: 12g, Fat: 7.8g, Saturated Fat: 1.4g, Cholesterol: 16mg, Sodium: 538mg, Potassium: 668mg, Fiber: 3.1g, Sugar: 4.7g, Calcium: 54mg, Iron: 4mg