BETTER THAN TAKEOUT - Moo Goo Gai Pan Recipe

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 400g of chicken meat into 1/8 of an inch thick pieces. Marinade it with 1/2 tsp of salt, 1/2 tbsp of soy sauce, 1/2 tbsp of oyster sauce, 1/2 tbsp of Chinese cooking wine, 1/4 tsp of baking soda, and a drizzle of sesame oil. Let it sit for 20 minutes.

Slice some mushroom into 1/4 of inch thick pieces. Prepare some snow peas, carrot slices, and minced garlic.

Turn the heat to high and heat the wok until it is smoking hot. Add 2 to 3 tbsp of cooking oil.

Add the marinade chicken and cook until cooked through, about a couple of minutes. Take the chicken out.

Use the same wok to cook the carrot, garlic, mushroom, and vegetables over medium heat until they are soft, about 2-3 minutes. Add 1 tbsp of soy sauce and 1/2 tbsp of oyster sauce. Mix well.

Introduce the chicken back into the wok. Stir well and you are done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens