Moo Goo Gai Pan Recipe

Slice and chop

Trim any fat from the chicken and slice across the grain into thin 1/8–1/4-inch slices. If preferred, cut into bite-sized pieces. Thinly slice the mushrooms. Peel and slice the carrot into 1/8-inch rounds or thin matchsticks. Separate bok choy leaves and halve larger ones. Trim ends of snow peas and remove strings. Drain and slice water chestnuts into halves or quarters if large. Cut green onions on the diagonal into 1-inch pieces. Mince garlic and ginger finely.

Marinate chicken

In a bowl combine 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1 tablespoon Shaoxing wine (or dry sherry) and 1 teaspoon sesame oil. Add the sliced chicken and toss to coat thoroughly. Let marinate 10–15 minutes while you finish prepping vegetables.

In a bowl whisk together 1 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 1 tablespoon cornstarch. Whisk until the cornstarch is fully dissolved and set aside. This will thicken rapidly when heated.

Cook chicken

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Add half of the marinated chicken in a single layer (do not crowd) and spread so pieces make contact with the pan. Stir-fry for about 60–90 seconds until the edges just turn opaque and lightly browned. Remove to a plate. Repeat with remaining 1 tablespoon oil and remaining chicken, then remove and set aside with the first batch. (Alternatively, cook all at once if your pan is large enough.)

Cook vegetables

Return the wok to high heat. Add a quick splash of oil if needed, then add minced garlic and ginger; stir for 10–15 seconds until fragrant. Add carrots and mushrooms first and stir-fry 1–2 minutes until they begin to soften. Add snow peas, bok choy, cabbage and water chestnuts and continue stir-frying 1–2 minutes until vegetables are bright and slightly tender-crisp. Add the green onions and stir once.

Combine and finish

Return the cooked chicken and any accumulated juices to the wok. Give the reserved sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir continuously as the sauce comes to a simmer and thickens, coating the chicken and vegetables — about 30–60 seconds. Taste and adjust seasoning with remaining soy sauce if desired. Turn off heat and drizzle toasted sesame oil over the dish, toss to combine.

Transfer to a warmed serving bowl or platter. Serve immediately with steamed jasmine rice or lo mein noodles.