Moo Goo Gai Pan Recipe

Slice and marinate

Thinly slice the chicken breast across the grain into bite-sized strips (~1/4" thick). In a bowl combine egg white, 1 tablespoon cornstarch, 1 teaspoon light soy sauce and 1 teaspoon sesame oil. Add the sliced chicken and toss until evenly coated. Let marinate 10–15 minutes while preparing vegetables.

Optional velveting (for tender chicken): heat 2 cups water to just simmering, add a pinch of salt. Blanch marinated chicken in simmering water for 30–45 seconds until the exterior turns opaque but not fully cooked. Remove with a slotted spoon and drain. Alternatively, proceed directly to stir-frying.

Prepare vegetables

While chicken marinates, clean and slice mushrooms, trim bok choy or shred napa cabbage into 1" pieces, trim snow peas and julienne the carrot. Drain and slice water chestnuts. Separate scallion whites and greens; mince garlic.

Blanch tougher vegetables (bok choy stems, carrots, and snow peas) if you prefer a softer texture: bring a pot of water to a boil and cook for 30–45 seconds, then transfer to ice water. Drain well before stir-frying. This step is optional; quick stir-frying will also cook them through.

Make sauce

In a bowl whisk together 1 cup low-sodium chicken broth, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon shaoxing wine (or dry sherry), 1 teaspoon sugar, and 1/2 teaspoon white pepper. In a small separate cup dissolve 2 teaspoons cornstarch into 2 tablespoons cold water to make a slurry and set aside.

Heat the wok

Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Stir-fry chicken: Add the marinated (and drained if velveted) chicken in a single layer. Stir-fry quickly 1–2 minutes until just cooked through and lightly browned. Remove chicken to a plate and set aside.

Aromatics and mushrooms: Add a little more oil if the wok is dry. Add minced garlic and scallion whites; stir 10–15 seconds until fragrant. Add sliced mushrooms and stir-fry 1–2 minutes until they begin to soften and release juices.

Add vegetables: Add bok choy (or napa), carrots, snow peas and water chestnuts to the wok. Stir-fry 1–2 minutes just to combine and heat through. Season lightly with 1/4 teaspoon salt while cooking.

Return chicken & add sauce: Return the cooked chicken to the wok and pour the prepared chicken-broth sauce over the mixture. Bring to a gentle bubble while stirring to mix flavors.

Thicken sauce: Give the cornstarch slurry a quick stir and drizzle it into the bubbling sauce while stirring. Continue cooking 30–60 seconds until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. If sauce becomes too thick, add up to 2 tablespoons water or broth to loosen.

Finish and serve: Turn off heat, drizzle 1 teaspoon sesame oil over the dish and toss gently. Taste and adjust seasoning with a pinch more salt or soy if needed. Garnish with scallion greens and serve immediately with steamed rice.