Moo Goo Gai Pan Recipe

Prepare and marinate

Slice the chicken breast thinly across the grain into bite-sized strips (about 1/4-inch thick). Pat shrimp dry and, if large, halve lengthwise. In a medium bowl whisk together egg white, 2 tbs cornstarch, 1 tsp salt, and 1/4 tsp white pepper until slightly frothy. Add the chicken slices and shrimp, toss to coat thoroughly, and let rest 10–15 minutes while you prepare vegetables. The coating will protect the protein and give a silky texture during stir-frying.

Prepare all vegetables: slice mushrooms, trim snow peas, julienne carrot, slice bok choy or napa, halve baby corn if using, and cut green onions into 1-inch pieces. Pat vegetables dry so they stir-fry evenly. Keep vegetables grouped by cooking time (fast-cooking: snow peas, green onions; medium: mushrooms, baby corn, carrots; leafy bok choy added later).

In a small bowl combine 3 tbs chicken broth, 1 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs shaoxing wine (if using), 1/2 tsp sugar and 1 tsp cornstarch. Stir until cornstarch dissolves and set aside. This will be your sauce slurry that thickens quickly when added to the stir-fry.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add half of the marinated chicken and shrimp in a single layer (do not overcrowd). Stir-fry quickly 1–2 minutes until just cooked through and slightly opaque. Remove to a plate. Repeat with remaining 1 tablespoon oil and remaining protein if needed. Keeping protein slightly undercooked prevents toughness; it will finish cooking with sauce.

Return wok to high heat and add remaining 1 tablespoon oil. Add minced garlic and ginger and stir 10–15 seconds until fragrant (do not burn). Add mushrooms, carrots, and baby corn; stir-fry 1–2 minutes until mushrooms release moisture and carrots begin to soften.

Add snow peas and bok choy (or napa). Stir-fry another 1 minute until snow peas are bright green and bok choy begins to wilt.

Return the cooked chicken and shrimp to the wok with the vegetables. Toss to combine for 30 seconds to 1 minute so protein mixes with vegetables.

Give the prepared sauce slurry a quick stir and pour it into the wok. Stir constantly as the sauce comes to a simmer and thickens, about 30–60 seconds. If sauce becomes too thick, add 1–2 tbs hot water or broth to loosen to desired consistency.

Finish by drizzling 1/2 tsp sesame oil over the stir-fry and tossing. Taste and adjust seasoning with salt or white pepper as needed. Stir in green onions and remove immediately from heat to prevent overcooking.

Transfer Moo Goo Gai Pan to a warm serving platter and serve immediately with steamed rice or noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.