Moo Goo Gai Pan

Name: Moo Goo Gai Pan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 450 g chicken breast (boneless, skinless, thinly sliced against the grain); 1 pcs egg white (for velveting the chicken); 2 tbsp cornstarch (for marinade and sauce); 2 tbsp soy sauce; 1 tbsp rice wine (Shaoxing or mirin works well); 2 tbsp oil (for stir-frying); 200 g button mushroom (sliced 1/4-inch thick); 1 cup broccoli (small florets); 0.5 cup water chestnut (sliced); 1 tsp ginger (finely minced); 2 pcs garlic (cloves, minced); 0.75 cup water (for the sauce); 1 pinch salt; 1 pinch white pepper; 1 tsp sesame oil (for finishing); 2 tbsp scallion (sliced, for garnish)

RATING

4.4/5(98)

TASTE SCORE

8/10

A classic American-Chinese stir-fry of tender chicken breast slices and earthy button mushrooms, all tossed with crisp broccoli florets and water chestnuts in a light, savory white sauce. Ready in under 30 minutes, it's a takeout favorite you can easily make at home.

PREP

15m

COOK

10m

SERVES

1 CUP

339 cal

SERVINGS

METHOD · 7 STEPS

prep
Marinate the chicken for velveting.
1.In a small bowl, mix 1 tablespoon cornstarch and the egg white until smooth.
2.Add the sliced chicken breast and toss to coat evenly. Let rest for 10 minutes.
TIPVelveting with cornstarch and egg white is the secret to tender, restaurant-style chicken.
mix
Stir the sauce together.
In a separate bowl, whisk together the remaining 1 tablespoon cornstarch, soy sauce, rice wine, water, salt, and white pepper until the cornstarch is fully dissolved.
boil · ~1 min
Blanch the broccoli florets.
Bring a small pot of water to a boil. Add broccoli florets and blanch for 1 minute, then drain and rinse with cold water. Set aside.
TIPShocking the broccoli in cold water stops the cooking and keeps it bright green.
fry · ~3 min
Sear the chicken slices.
1.Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering.
2.Add the velveted chicken in a single layer and cook undisturbed for 1 minute.
3.Stir-fry for another 1-2 minutes until lightly browned and just cooked through. Transfer to a plate.
TIPDon't crowd the pan; the chicken should sizzle and sear, not steam.
saute · ~3 min
Stir-fry the aromatics and mushrooms.
1.Add the remaining 1 tablespoon of oil to the wok.
2.Sauté the minced ginger and garlic for 15 seconds until fragrant.
3.Add the sliced mushrooms and stir-fry for 2-3 minutes until they release their moisture and start to brown.
saute · ~1 min
Combine and finish the dish.
1.Return the seared chicken and blanched broccoli to the wok. Add the sliced water chestnuts.
2.Stir the sauce bowl once more and pour it over the ingredients.
3.Toss everything together and bring to a rapid simmer, cooking for 30-60 seconds just until the sauce thickens and turns glossy.
garnish
Add the finishing touches and serve.
Remove from heat, drizzle with sesame oil, and toss gently. Transfer to a warm serving platter, garnish with sliced scallions, and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken against the grain for tender, non-chewy bites.
2
Don't skip velveting; it locks in moisture for silky chicken.
3
Blanch broccoli in salted water to enhance its color and flavor.
4
Cook mushrooms until they release moisture and begin to brown for deeper flavor.
5
Stir the sauce again just before adding, as cornstarch settles quickly.
6
Serve immediately; the sauce thickens as it cools.
7
For leftovers, reheat gently in a wok or microwave to avoid rubbery chicken.