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Moo goo gai pan (chicken and mushroom stir fry)

Moo goo gai pan (chicken and mushroom stir fry)

Thin slices of chicken are velveted and stir fried with shiitake, snow peas and carrot. A simple sauce made with chicken stock, oyster sauce and starch completes the dish.
Course Main Course
Cuisine Asian fusion
Keyword Chicken fillet, Stir fry
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

Chicken

  • 1 large chicken breast fillet about 300 grams / 10.5 oz. (note that one breast fillet is one-half of a whole breast)
  • ½ teaspoon salt
  • 1 tablespoon chopped garlic
  • 1½ tablespoons cornstarch
  • 2 tablespoons Shao Xing rice wine

Mushroom and vegetables

  • 10 snow peas
  • 1 small carrot
  • 3 shiitake mushrooms caps only

Sauce

  • ¾ cup chicken stock
  • 2½ tablespoons oyster sauce
  • ½ teaspoon sugar
  • 2½ teaspoons cornstarch
  • ⅛ teaspoon sesame seed oil

Others

  • salt if the chicken stock is unseasoned or underseasoned
  • 2 tablespoons peanut oil or any oil with a high smoking point

Instructions

Velvet the chicken

  • Pat the chicken breast fillet dry, cut into three portions lengthwise then cut each portion into thin slices.
  • Place the chicken slices in a bowl, add the salt, garlic, corn starch and Shao Xing rice wine. Mix well and set aside.
    Velveting chicken fillet with Shao xing rice wine and starch

Prep the mushrooms and vegetables

  • Trim the snow peas by pinching off the tops and pulling off the fibrous string that runs along the sides.
  • Peel and thinly slice the carrot.
  • Thinly slice the shiitake.
    Snow peas, carrot and shiitake / mixing sauce for Moo goo gai pan (chicken and mushroom stir fry)

Mix the sauce

  • In a small mixing bowl, stir together the chicken stock, oyster sauce and sugar until homogenous in color and the sugar is fully dissolved. Taste and add salt, if needed, to get a good balance.
  • Stir in the cornstarch and sesame seed oil.

Stir fry the moo goo gai pan

  • Pour the peanut oil into a heated wok and swirl to allow the oil to coat the sides of the pan as well.
  • Stir the chicken to separate then spread on the hot oil in a single layer.
  • Leave for half a minute then flip and cook for another 15 seconds.
    Cooking Moo goo gai pan (chicken and mushroom stir fry) in wok
  • Add the carrot slices and stir fry for about half a minute.
  • Add the snow peas and sliced shiitake, and stir fry for half a minute.
  • Stir the sauce to loosen any starch that has settled in the bottom of the bowl.
  • Pour the sauce over the chicken, mushrooms and vegetables.
    Moo goo gai pan (chicken and mushroom stir fry) in wok
  • Cook, stirring a few times, until the sauce is thick and no longer appears cloudy.
  • Serve immediately. Best with rice.
    Moo goo gai pan (chicken and mushroom stir fry)