Moo Goo Gai Pan (Mah Gu Gai Pan) Recipe
A delicious, easy-to-make dish of sliced chicken breast, mushrooms, vegetables, and spices. Friends and family will enjoy this Moo Goo Gai Pan recipe.
- Serves: 4 persons
- 1pound boneless skinless chicken breast
- 3 ½tablespoons oyster sauce , divided
- 1tablespoon rice vinegar
- 3tablespoons cornstarch, divided
- 8ounces cremini mushrooms, cleaned and sliced
- 8ounces canned water chestnuts
- ¾cup chicken broth , divided
- 1tablespoon soy sauce
- 2teaspoons granulated sugar
- 1teaspoon sesame oil
- ¼cup oil for stir-frying, or as needed
- 2teaspoons minced ginger
- ¾cups shredded carrots, optional
- Steamed rice, for serving
Step 1Gather the ingredients.
Step 2In a medium bowl combine 2 tablespoons of oyster sauce, rice vinegar, and a few grinds of black pepper. Add the chicken and toss to coat.
Step 3Add 2 tablespoons of cornstarch and toss to coat. Cover and refrigerate for at least 20 minutes or up to overnight.
Step 4In a small bowl, whisk together 1/2 cup chicken broth, the remaining 1 1/2 tablespoon oyster sauce, soy sauce, sugar, sesame oil, and the remaining 1 tablespoon cornstarch. Set aside.
Step 5Heat a wok or heavy-bottomed large sauté pan over medium-high heat and add 2 tablespoons of the peanut oil. When the oil shimmers, add the chicken, leaving any liquid from the marinade behind (discard the marinade). Stir continuously until cooked through, about 5 minutes. Remove the chicken to a plate.
Step 6Add another tablespoon of peanut oil to the wok. When the oil shimmers, add the mushrooms and cook, stirring continuously, until the mushrooms begin to soften, about 3 minutes.
Step 7Add the remaining 1/4 cup of chicken broth and continue to cook until most of the liquid has evaporated, 2 to 3 minutes more.
Step 8Push the mushrooms to the sides of the pan to create a well in the center. Add the remaining 2 tablespoons of peanut oil to the well in the pan.
Step 9When the oil shimmers, add the minced ginger and water chestnuts to the well and stir continuously until warmed through, about 1 minute.
Step 10Create another well in the center of the pan. Add the chicken broth-soy sauce mixture. Stir the sauce quickly until thickened and beginning to bubble.
Step 11Return the chicken to the pan with the shredded carrots, if using. Toss the mixture until well combined.
Step 12Continue cooking until the chicken is warmed through and the carrots are crisp-tender, about 1 more minute.
Step 13Serve over steamed rice .