Moo Goo Gai Pan (Chicken & Mushrooms)

A plate of Moo Goo Gai Pan, chicken and mushrooms.

This recipe serves 2.

There are hundreds of recipes for Moo Goo Gai Pan; Chinese chicken and mushrooms. It's a very simple recipe and easy to make. However, after trying three, we weren't overly impressed with the flavour of any of them. The flavour wasn't bad it was just rather bland.

Loraine and I decided to combine the best features of each of the three and add our own enhancements to come up with what we think is the very best Moo Goo Gai Pan recipe and it's still very easy to make.

After making it I realized that I had some dried wood ear mushrooms that I could have rehydrated and added, after all it is chicken and mushrooms; next time.

This recipe will easily serve 2 without the need of rice or noodles.

Ingredients

Directions

  1. Slice the chicken breast into 1/8" slices and place them in a bowl.
  2. Add the salt, 1/4 tsp white pepper, 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, Chinese cooking wine, baking soda, and sesame oil. Mix well and let sit for 20 minutes.
  3. Add the peanut oil to the wok on medium heat.
  4. Add the marinated chicken slices and stir fry for 4 minutes. Remove from the wok and reserve.
  5. Add the both types of garlic and stir fry for 20 seconds.
  6. Add the mushrooms, carrots, and snow peas. Stir fry for a minute.
  7. Add the chicken broth, oyster sauce 1 1/2 tbsp oyster sauce, 1 tbsp soy sauce, 1/4 tsp white pepper and the 1 tsp sesame oil.
  8. Cover and bring to a light bowl and cook for 3 minutes.
  9. Make a slurry with the corn starch and water.
  10. Remove the cover and add the slurry to the wok, mixing continually and thickening the broth.
  11. Add the cooked chicken and mix well.
  12. Serve.

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Bon Appétit