How to Make Moo Goo Gai Pan (Chicken w/ Mushrooms), 2 methods: stir-fry and boiled.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option and chicken thighs are more economical than breast.

snow peas

🥗Healthier: sugar snap peas

💰Cheaper: green beans

Sugar snap peas offer a similar crunch, while green beans are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more budget-friendly.

Slice 6 oz of button mushrooms into 1/4 inch thick slices.

Cut a small portion of 28 g of carrot into thin slices about 2.5 mm thick.

Cut 100 g of Napa cabbage, separating the leaves from the stalk, and cut the stalks into 1.5 inch pieces.

Slice 420 g of chicken breast into pieces at a 45° angle, ensuring each slice is about 1/8 inch thick.

Marinate the chicken with 1/2 tsp salt, a sprinkle of white pepper, 1/4 tsp garlic powder, and 1/4 cup water for 10-15 minutes.

After marinating, add 2 tbsp of corn starch to the chicken and mix until no powder is visible, then add 1 tbsp of vegetable oil and mix until no oil is visible.

In a cup, mix 1 tbsp of potato starch with 1 tbsp of water to create a slurry thickener.

For the stir-fry method, heat a wok until hot, then add 3 tbsp of vegetable oil, spreading it around the wok.

Add the chicken breast to the hot oil, spreading it out to ensure even cooking. Cook for 15-20 seconds, then flip and cook for another 15 seconds.

Stir-fry the chicken for about 50 seconds to 1 minute until 60-70% cooked, then remove and set aside.

Add the hard vegetables (mushrooms, carrots, bamboo shoots, water chestnuts) to the wok and stir-fry for about 10 seconds.

Add 1 tbsp of minced garlic and 1 tbsp of green onion roots, stir-frying for 45 seconds to 1 minute.

Add the snow peas and partially cooked chicken back into the wok along with Napa leaves and stir-fry for 15-20 seconds.

Add 1 tbsp of cooking wine or sake and stir-fry for another 10 seconds.

Add 3/4 tsp of salt, 1/2 tsp of sugar, and 1/8 tsp of white pepper, stir-frying for 10 seconds. Optionally add 1/4 tsp of chicken powder.

Pour in 1 cup of heated low sodium chicken stock and add the potato slurry, stirring until thickened.

Finish with 1 tsp of sesame oil and stir-fry for a few seconds before serving.

For the boiled method, bring a pot of water to a rapid boil and add 1 tbsp of vegetable oil.

Add the thick vegetables (mushrooms, Napa, carrots, water chestnuts, bamboo shoots) and cook for 50 seconds to 1 minute.

Add the snow peas and cook for an additional 15-20 seconds, then scoop out the vegetables.

Reboil the water and add the chicken breast, stirring to separate the pieces and cooking for 1.5 to 2 minutes.

Remove the chicken and in a wok or pan on medium heat, add 1 tbsp of vegetable oil, 1 tbsp of minced garlic, and 1 tbsp of green onion roots, lightly sautéing.

Add 1 cup of low sodium chicken stock, 3/4 tsp of salt, 1/2 tsp of sugar, 1 tbsp of cooking wine or sake, and 1/8 tsp of white pepper, along with the potato slurry.

Once the sauce thickens, add the chicken and vegetables, combining everything together.

Finish with 1 tsp of sesame oil and mix before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens