Moo Goo Gai Pan
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Moo Goo Gai Pan

1. Vegetable oil, divided - 2 tablespoons
2. Chopped broccoli florets - 2 cups
3. Sliced fresh mushrooms - 1 cup
4. Whole straw mushrooms, drained - 1 (15 ounce) can
5. Sliced bamboo shoots, drained - 1 (8 ounce) can
6. Sliced water chestnuts, drained - 1 (8 ounce) can
7. Garlic, minced - 2 cloves
8. Skinless, boneless chicken breast, cut into strips - 1 pound
9. Chicken broth - ¼ cup
10. Cornstarch - 1 tablespoon
11. White sugar - 1 tablespoon
12. Soy sauce - 1 tablespoon
13. Oyster sauce - 1 tablespoon
14. Rice wine - 1 tablespoon

How to cook deliciously - Moo Goo Gai Pan

1. Stage

Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.

2. Stage

Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.

3. Stage

Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.