Chicken and Mushroom Stir Fry (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.

Introduce the dish Moo Goo Gai Pan and the technique of velveting chicken.

List the ingredients for the dish.

Combine 1 tablespoon potato starch, 1/4 teaspoon salt, and 1 tablespoon Shaoxing wine in a bowl for the chicken marinade.

Mince 1 large clove of garlic by making slits and chopping it finely before adding it to the marinade.

Slice 1 small chicken breast in half, then cut against the grain at a 45-degree angle into thin slices.

Mix the chicken with the marinade and set aside.

Peel 1 very small carrot, trim the ends, and slice it into thin slices at a 45-degree angle.

Clean 4 large shiitake mushrooms with a damp paper towel and slice them into 1/4 inch thick pieces.

Trim the tough fibers from 70 grams of sugar peas using a paring knife.

Prepare the sauce by mixing 2 tablespoons oyster sauce, 1/2 cup chicken stock, and 2 teaspoons potato starch in a bowl until dissolved.

Preheat a 12-inch frying pan over high heat.

Add 2 tablespoons vegetable oil and the marinated chicken slices to the pan, spreading them out in a single layer.

Add the carrot slices to the pan, cooking without flipping the chicken to allow browning.

Once the chicken is mostly cooked, add the shiitake mushrooms and toss the ingredients together.

Add the sugar peas and toss until they turn vibrant green.

Stir the sauce to reincorporate the starch and pour it into the pan, tossing to coat the ingredients until the sauce thickens.

Transfer the Moo Goo Gai Pan to a plate to prevent overcooking the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens