Moo Goo Gai Pan Recipe

Slice and Marinate

Slice the chicken breast thinly across the grain into 1/8–1/4-inch strips. Place in a bowl and add 1 tbsp cornstarch, 1 tsp light soy sauce, 1 tsp shaoxing wine, and 1/4 tsp baking soda (if using). Mix until chicken strips are evenly coated. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Prepare vegetables: clean and trim mushrooms and slice if large; remove strings from snow peas and rinse; rinse and thinly slice bok choy or napa; peel and julienne carrot; drain and slice water chestnuts; slice green onions on the bias; mince garlic and ginger.

Blanch (optional)

If you prefer very bright, crisp-tender vegetables, bring a pot of water to a boil and blanch snow peas and bok choy for 30–45 seconds, then transfer to an ice bath. Drain well before stir-frying. This step is optional; you can also stir-fry them directly.

Make the sauce: in a small bowl whisk together 1 cup low-sodium chicken broth, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp white pepper until combined. In a separate small cup stir 1 tsp cornstarch into 2 tbsp cold water to make a slurry and set aside.

Heat a wok or large skillet over medium-high to high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

Cook Chicken

Add the marinated chicken in a single layer (do not overcrowd; cook in two batches if necessary). Stir-fry for 2–3 minutes until the exterior is opaque and the pieces are cooked through but still tender. Remove chicken to a plate and set aside.

Aromatics

Reduce heat slightly if the wok is smoking. Add a touch more oil (if needed), then add minced garlic and ginger. Stir constantly for about 20–30 seconds until fragrant, being careful not to burn.

Vegetables

Add carrots and mushrooms first; stir-fry 1–2 minutes until mushrooms begin to soften. Add snow peas, bok choy (or napa), and water chestnuts. Stir-fry another 1–2 minutes until vegetables are crisp-tender but still bright.

Combine & Sauce

Return the cooked chicken to the wok. Give the prepared sauce a quick stir, then pour it over the chicken and vegetables. Stir to combine and bring to a gentle simmer.

Thicken

Give the cornstarch slurry a quick stir (it may settle) and slowly pour it into the simmering sauce while stirring. Cook for another 30–60 seconds until the sauce thickens and becomes glossy, coating the chicken and vegetables.

Finish

Taste and adjust seasoning with up to 1/4 tsp salt if needed and a few drops more sesame oil for aroma. Stir in sliced green onions and remove from heat.

Serve immediately over steamed white rice or noodles. Garnish with extra sliced green onion or a light drizzle of toasted sesame oil if desired.