Moo Goo Gai Pan Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (20)
- 16 oz skinless boneless chicken thighs chunked
- 4 oz shiitake mushrooms
- 3 oz carrots
- 2 oz bamboo shoots
- 2 oz snow peas
- 2 oz water chestnuts
- 3 cups cooked medium-grain rice equal to 1 cup uncooked
- 1 egg white
- 1 tbsp cornstarch divided
- 2 tbsp olive oil divided
- 1/2 cup unsalted chicken broth
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 tsp dark soy sauce divided
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 tbsp sesame seeds
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp ginger grated
- 2 tsp garlic minced
INSTRUCTIONS
Coat the chicken
In a medium bowl, combine 16 oz chicken chunks together with 1 egg white, 1/2 tbsp cornstarch, and 1/2 tsp dark soy sauce. Toss to coat. Cover with cling film and refrigerate. While waiting, complete the following steps.
Boil the veggies
Heat 2 cups of water in a large saucepan over high heat. Add 4 oz shiitake mushrooms, 2 oz water chestnuts, 3 oz carrots, 2 oz snow peas, and 2 oz bamboo shoots to the saucepan. Bring them to a boil.
Drain well.
Stir-fry the veggies
Heat 1 tbsp olive oil over high heat. Add carrots, and stir-fry for 2 minutes.
Continue to add shiitake mushrooms, water chestnuts, snow peas, and bamboo shoots to the pan. Stir-fry for 3 more minutes.
Make the sauce
In a small bowl, whisk together 1/2 cup chicken broth, 1 tsp sugar, 1 1/2 tbsp reduced-sodium soy sauce, 1/2 tsp dark soy sauce, 1/2 tsp sesame oil, and 1/2 tbsp cornstarch.
Stir-fry the chicken
Remove the chicken from the fridge.
Heat 1 tbsp olive oil in a shallow pan over medium heat. Add successively to the pan: chicken, 1 tsp ginger, 2 tsp garlic, 1/4 tsp salt, and 1/2 tsp ground black pepper. Stir-fry for 10 minutes.
Add the sauce mixture to the chicken, turn to high heat, and let simmer for 3 minutes.
Continue to add the fried veggies to the pan, stir around quickly, and turn off the heat.
Transfer to a clean plate and serve with hot steamed white rice.
