Moo Goo Gai Pan Recipe

Slice and marinate chicken

Slice chicken breast thinly across the grain into bite-sized strips (about 1/4" thick). Place in a bowl and add 2 tbs light soy sauce, 1 tbs shaoxing wine, 1 tbs cornstarch, 1 tsp vegetable oil and (optional) 1 tsp baking soda. Mix thoroughly to coat. Let marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour.

While chicken marinates, clean and prepare vegetables: slice mushrooms, trim snow peas, halve baby bok choy lengthwise (or shred napa), julienne the carrot, drain and slice water chestnuts, and slice green onions on the bias. Pat vegetables dry to avoid excess water in the wok.

In a small bowl combine 3 tbs chicken stock, 1 tbs oyster sauce, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp granulated sugar and 1 tsp white pepper. Stir to dissolve sugar. In a separate small cup dissolve 1 tsp cornstarch in 2 tbs cold water to form a slurry. Set both aside.

Heat a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add marinated chicken in a single layer (work in batches if necessary) and spread out—sear without crowding for 45–60 seconds, then stir-fry until just cooked through (about 1–2 more minutes). Remove chicken to a plate and set aside.

Add the remaining 1 tbs oil to the wok. Add the julienned ginger and minced garlic and stir-fry for 10–15 seconds until fragrant (do not burn).

Add mushrooms and carrots and stir-fry for 1–2 minutes until mushrooms begin to soften and carrots are slightly tender.

Add snow peas, bok choy and water chestnuts. Stir-fry 30–60 seconds until bok choy begins to wilt but remains crisp-tender.

Return the cooked chicken and any accumulated juices to the wok. Stir to combine with the vegetables.

Give the prepared sauce a quick stir and pour it into the wok. Toss everything together so sauce coats the ingredients and heats through, about 30 seconds.

Stir the cornstarch slurry (it may settle) and pour it into the wok while stirring. Cook for another 30–45 seconds until the sauce thickens to a glossy coating that lightly clings to the chicken and veggies. If sauce becomes too thick, add 1–2 tbs water or chicken stock to adjust consistency.

Turn off the heat and drizzle 1 tsp sesame oil over the stir-fry. Toss in sliced green onions, adjust seasoning with salt or additional soy sauce to taste (start with 1/2 tsp if needed), and give one final toss.