Cantonese "Moo Goo Gai Pan" Stir Fry | Woo Can Cook

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.

Crush and mince 4 cloves of garlic.

Minced 1 tablespoon of ginger and slice the whites of 3 green onions thinly.

Slice 4 oz of snow peas by removing the tip ends.

Slice 1/2 of a large carrot into thin coins.

Open and prepare canned water chestnuts by slicing them into coins if not pre-sliced.

Slice 3 medium chicken thighs into thin strips.

Marinate the chicken with 4 tablespoons of soy sauce, 1 tablespoon of shaoxing wine, and 1/2 teaspoon of white pepper. Toss to combine and set aside for 30 minutes.

In a bowl, combine 4 tablespoons of soy sauce, 1 tablespoon of shaoxing wine, 2 tablespoons of oyster sauce, and 1/4 cup of chicken stock. Set aside.

Make a cornstarch slurry by dissolving 2 tablespoons of cornstarch in water and set aside.

Heat a wok over medium heat and add 4 tablespoons of peanut oil.

Add the marinated chicken to the wok, searing it for 2 minutes undisturbed to develop charring.

Increase the heat to high and toss the chicken while tilting the wok to achieve 'wok hay'. Remove the chicken from the wok.

Add another 4 tablespoons of peanut oil to the wok for the next batch.

Add garlic, ginger, and the whites of the green onions to the wok, tossing for about 15 seconds until fragrant.

Add sliced carrots and water chestnuts to the wok, cooking for 1-2 minutes before adding more delicate veggies.

Add sliced button mushrooms and snow peas to the wok, followed by the seared chicken.

Toss everything to combine, then add the sauce mixture and cornstarch slurry, tossing again to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens