Name: Moo Goo Gai Pan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil, divided; 2 cups chopped broccoli florets; 1 cup sliced fresh mushrooms; 1 (15 ounce) can whole straw mushrooms, drained; 1 (8 ounce) can sliced bamboo shoots, drained; 1 (8 ounce) can sliced water chestnuts, drained; 2 cloves garlic, minced; 1 pound skinless, boneless chicken breast, cut into strips; 0.25 cup chicken broth; 1 tablespoon cornstarch; 1 tablespoon white sugar; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine

Moo Goo Gai Pan

Moo goo gai pan is an Americanized version of a Cantonese dish featuring chicken, mushrooms, and water chestnuts tossed in a savory white sauce.

35 min total 20 min prep 15 min cook 4 307 cal

Instructions

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1 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 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 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.