Moo goo gai pan - Stir-fry chicken and mushrooms - simple, fast, and delicious

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.

Prep chicken by cutting into stir-fry size pieces and coat with 1 tablespoon of cornstarch.

Thaw chicken in lukewarm water for 7 to 10 minutes if frozen.

Heat a 14-inch stainless steel wok until oil forms tiny bubbles.

Add oil to the wok and wait for it to smoke (about 10 to 15 seconds).

Add the coated chicken to the hot wok and stir-fry for 60 to 90 seconds until cooked.

Add sliced bell pepper and poblano pepper to the chicken and stir-fry for another 20 seconds.

Remove the chicken and peppers from the wok and set aside.

Lower the burner temperature and add the cornstarch-water suspension to the wok to make the gravy.

Stir the gravy, adjusting thickness with more water or cornstarch-water suspension as needed.

Add 2 cups of sliced portobello mushrooms to the gravy and mix for 20 to 30 seconds.

Season the gravy with 1-2 tablespoons of oyster sauce, 1 teaspoon of sesame oil, and 1.5 teaspoons of soy sauce.

Transfer the gravy to a deep serving plate and add the cooked chicken on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens