Moo Goo Gai Pan (Chicken Mushroom & Veg) | Wally Cooks Everything

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.

Clean off the snow peas by peeling the tough fibrous line on both sides.

Slice the cleaned mushrooms into bite-sized chunks.

Peel the carrot and slice it into small pieces, about 10 or 12 slices.

Slice the garlic into thin pieces.

Slice the chicken leg into pieces about 1.5 to 2 cm thick.

Place the sliced chicken into a bowl and add 1 tablespoon of light soy sauce, 2 teaspoons of Chinese cooking wine, a dash of ground white pepper, and stir for a few minutes.

Add 1 tablespoon of corn flour (or corn starch) to the chicken and mix until it has a white milky coating, then add 2 teaspoons of oil and mix again.

Let the chicken marinate in the fridge for 5 to 10 minutes.

In a separate bowl, mix 3/4 cup of water with 4 tablespoons of oyster sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of light soy sauce, and 1/2 teaspoon of sugar to create the sauce.

Prepare a slurry by mixing 1 tablespoon of corn flour with a tablespoon of water.

Heat a pan on high heat until it starts to smoke, then add 3 tablespoons of oil and swish it around.

Add the marinated chicken to the pan, spreading it out to lay flat and leave it alone for 15 to 20 seconds to build a crust.

Cook the chicken for about 3 to 3.5 minutes until it's about 80% done, then remove it from the pan, keeping the oil in the pan.

Set the pan to medium-high heat and add the garlic and carrots, cooking for about 30 seconds.

Add the mushrooms and snow peas to the pan and cook for about 1 minute.

Give the slurry a final mix and pour it into the pan with the vegetables, stirring well to avoid lumps.

After about 15 seconds, add the chicken back into the pan and finish cooking for about 1 to 1.5 minutes until the chicken is fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens