Moo Goo Gai Pan Ls Recipe

Prepare the chicken

Slice chicken breast thinly across the grain into 1/8–1/4-inch strips. Toss slices with the marinade mixture: 1 tbsp low-sodium soy sauce, 1 tbsp rice wine, egg white, 1 tsp cornstarch and a pinch of white pepper. Mix until coated and let rest 10–15 minutes in the refrigerator.

Prep vegetables

While chicken marinates, clean and slice mushrooms, trim snow peas, julienne the carrot, halve the baby corn lengthwise, slice bok choy or napa cabbage into ribbons and cut green onions into 1-inch pieces. Mince garlic and ginger.

Blanch hardy vegetables (optional)

If you prefer crisper-tender vegetables and to speed stir-fry, bring a pot of water to a boil. Blanch snow peas and baby corn for 30–45 seconds, then transfer to an ice bath. Drain and set aside.

Heat the wok

Heat a wok or large nonstick skillet over high heat until very hot (1–2 minutes). Add 2 tbsp vegetable oil and swirl to coat.

Stir-fry chicken

Add the marinated chicken in a single layer, spreading pieces so they contact the hot surface. Stir-fry for 1–2 minutes until the edges turn opaque and just cooked through. Remove chicken to a plate and keep warm.

Cook aromatics and vegetables

If needed add the additional 1 tbsp cooking oil. Add minced garlic and ginger, stir 10–15 seconds until fragrant (don’t burn). Add sliced mushrooms and cook 1–2 minutes until they release liquid. Add carrots and baby corn and stir-fry 1 minute. Add bok choy (or napa) and blanched or raw snow peas; stir 30–45 seconds until vegetables are bright and tender-crisp.

Return chicken to wok

Return the cooked chicken and any accumulated juices to the wok and toss to combine with the vegetables for 30–60 seconds while you add the sauce mixture.

In a small bowl whisk together 1 cup low-sodium chicken broth, 1 tbsp light soy sauce, 1 tsp sesame oil and 1 tsp sugar. In a separate small cup dissolve 1 tbsp cornstarch in 2 tbsp cold water to make a slurry.

Pour the broth mixture into the wok with the chicken and vegetables and bring to a simmer (about 20–30 seconds). Stir the cornstarch slurry again and pour into the wok while stirring. Cook 30–60 seconds until sauce thickens to a glossy, slightly thick coating that clings to the ingredients. Taste and adjust with 1/4 tsp kosher salt and white pepper to taste.

Stir in the green onions and toss once to combine. Remove from heat.

Transfer Moo Goo Gai Pan to a serving platter. Serve immediately over steamed rice or cauliflower rice for a lighter option.

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth.