Velvety Moo Goo Gai Pan Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
5 servings
Ingredients
  • 1 ½ pounds boneless skinless chicken breast, sliced thin
  • 3 tablespoons cornstarch, divided
  • ½ teaspoon salt
  • 4 tablespoons vegetable oil, divided
  • 5 cloves garlic, minced
  • 2 thin slices of fresh ginger
  • 3 scallions, white ends cut into 2-inch pieces, greens reserved for garnish
  • 1 cup sliced cremini or white button mushrooms
  • 1 large carrot, sliced thin
  • 1 cup snow peas
  • 1 (8-ounce) can bamboo shoots, drained
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • ¾ cup low-sodium chicken broth
  • 1 teaspoon sugar
  • black pepper to taste
Directions
  1. In a medium shallow dish, add 2 tablespoons of cornstarch and salt and mix well. Lightly coat each piece of the sliced chicken with the cornstarch mixture.
  2. In a small mixing bowl, mix the soy sauce, oyster sauce, sesame oil, chicken broth and sugar. Mix well to combine. Set aside.
  3. In a wok or a large heavy-bottomed skillet, add 2 tablespoons of oil over medium high heat. Once the oil is hot, add the chicken pieces in one layer until lightly brown on each side. Continue cooking in batches. Set aside on a plate.
  4. In the same wok or skillet, heat the remaining 2 tablespoons of oil over medium high heat. Add the minced garlic, ginger slices, and the white scallion pieces and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and carrots and sauté for 3 to 4 minutes until they begin to soften. Add the snow peas, bamboo shoots, and water chestnuts. Continue to sauté the vegetables for an additional 2 to 3 minutes.
  5. Add the reserved chicken and the sauce. Mix well to combine.
  6. In a small bowl, add the remaining 1 tablespoon of cornstarch and 3 tablespoons of water. Mix well until dissolved. Add to the chicken and vegetables and mix well until the sauce thickens, about 1 minute. Remove ginger slices. Add black pepper to taste.
  7. Garnish with sliced scallions and roasted sesame seeds if using. Serve immediately while hot.