Moo Goo Gai Pan Recipe

Prepare chicken

Slice chicken breast thinly across the grain into bite-sized strips (about 1/4 inch thick). Place in a bowl and add 1 teaspoon cornstarch, 1 tablespoon light soy sauce (from the sauce list), and 1/2 teaspoon sesame oil. Toss to coat and let marinate 10–15 minutes while prepping vegetables.

Prep vegetables

Clean and slice mushrooms. Trim snap peas. Chop bok choy or napa into 1-inch pieces. Julienne the carrot. Drain and slice water chestnuts if not already sliced. Separate scallion whites from greens and mince the whites; reserve greens for garnish. Mince garlic and ginger.

Make sauce base

In a small bowl combine remaining 2 tablespoons light soy sauce, oyster sauce, Shaoxing wine, 1 teaspoon sugar, 1 teaspoon white pepper, and 1 cup chicken broth. Stir until sugar dissolves. Taste and adjust seasoning — sauce should be savory with a touch of sweetness.

Cook chicken

Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add marinated chicken in a single layer, searing without overcrowding for about 1 minute per side until just cooked through (small strips should be opaque). Remove chicken to a plate and set aside.

Stir-fry aromatics and vegetables

Return wok to high heat and add remaining 1 tablespoon oil. Add minced garlic, ginger, and the white parts of the scallions; stir-fry 15–20 seconds until fragrant but not browned. Add carrots and mushrooms first; stir-fry 1–2 minutes. Then add snap peas, bok choy, and water chestnuts; continue to toss 1–2 minutes until vegetables are bright and just tender-crisp.

Combine & thicken

Return the cooked chicken to the wok. Pour the prepared sauce mixture over the chicken and vegetables and bring to a simmer, stirring. In a small bowl whisk 1 tablespoon cornstarch with 3 tablespoons cold water until smooth, then slowly pour into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy, light coating.

Finish

Stir in 1 teaspoon sesame oil and half of the scallion greens. Taste and adjust seasoning with salt if needed. Remove from heat.

Serve

Transfer to a serving plate. Garnish with remaining scallion greens. Serve immediately with steamed white rice or noodles as desired.

See 'Make sauce base' direction in Main: combine light soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and chicken broth. Use 1 tsp cornstarch in marinade step and 1 tbs cornstarch + 3 tbs cold water for slurry when thickening at the end.