Chinese Restaurant Moo Goo Gai Pan (Chicken with Mushrooms)

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.

Marinate thinly sliced chicken breast with salt, granulated garlic, white pepper, and Shaoxing Chinese cooking wine. Mix well with hands.

Add a little cornstarch and oil to the marinated chicken to keep it separated. Let it marinate for 10 to 15 minutes.

Heat oil in a wok over medium-high heat (or any frying pan, pot, or skillet).

Spread the marinated chicken in an even layer in the wok and let it sit for 30 seconds to prevent sticking.

Stir fry the chicken for 1 minute, then remove and set aside, leaving excess oil in the wok.

Add root ends of Napa cabbage, sliced carrots, garlic from a tube, and green onion to the wok. Stir fry for 30 seconds or longer for more tender vegetables.

Add sliced mushrooms, snow peas, white pepper, soy sauce, and a pinch of salt. Stir fry for another 30 seconds.

Add bamboo shoots and water chestnuts (preferably whole sliced ones).

Pour in low sodium chicken broth and add the chicken back into the wok. Mix well and bring to a boil.

Mix in the tops of the Napa cabbage and a little toasted sesame oil.

Add a cornstarch slurry to thicken the dish. Mix immediately after adding the slurry to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens