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Moo Goo Gai Pan

Moo Goo Gai Pan

Yield: 8 servings 1x
Prep: 1 hourCook: 15 minutesTotal: 1 hour 15 minutes


White rice, for serving


2 tablespoons Shaoxing wine (*see substitutions in notes)

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon granulated sugar

1 teaspoon sesame oil

Other ingredients

1 cup thin sliced carrots

3 ounces in weight bok choy or Nappa cabbage (Stems cut into one-inch pieces and leaves separated)

4 ounces button mushrooms sliced (3 cups)

4 ounces Shiitake mushrooms, knob of stem discarded, stems sliced in half and caps sliced (3 cups)

1 cup heated chicken stock, divided

1 large bunch scallions, white only cut into one-inch pieces

2 teaspoons minced fresh garlic

2 teaspoons minced fresh ginger

3 ounces snow peas, see notes


1 pound boneless skinless chicken breasts

1 egg white

1/4 teaspoon white pepper

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 tablespoon corn starch

1/4 cup vegetable oil for cooking


For best results, all ingredients should be prepped in advance before beginning to cook.

Make the sauce by whisking all the sauce ingredients in a small bowl. Set aside.

If serving with rice, start cooking that now.

Prepare all of the vegetables but keep everything separate as they will be cooked at different times.

For the carrot slices, I cut a grove along the outside length of the peeled carrots before slicing thinly on a mandolin to form flower pedal shapes. This is optional. For the snow peas, grab the stem end, twist back and pull along the inside seam to remove the fibrous string. Then snap off the other end.

Once everything is prepped, lay the chicken breasts on your cutting board and after trimming, cut in half the long way so you have two thick logs. Then start cutting each thick log from one end to the other against the grain on the bias.

Place the chicken pieces in a large bowl and mix in the egg white, white pepper and soy sauce and let sit 20 minutes.

After 20 minutes, add the tablespoon of vegetable oil and the corn starch and work that in until the corn starch dissolves. This process will make a velvet texture to the chicken once cooked.

Heat a large wok over high heat and leave on high throughout the process. Have a large clean bowl standing by to hold the cooked chicken while you cook the rest of the dish.

Once the wok is smoking hot, add the quarter cup of oil and when that is hot, swirl around so it coats the wok sides and add in one quarter of the wet chicken. Using a long handled slotted spoon and long handled tongs and separate the pieces, flip each over and cook for about one minute total then remove to the waiting bowl with the slotted spoon, leaving the oil in the wok. Once the oil is back to hot, continue cooking the chicken the same way, total four batches. The chicken may not be fully cooked at this point, which is fine.

Let the oil heat back up (if you need more oil, add a tablespoon or two if needed).

Add carrots and bok choy stalks and stir fry one minute.

Add both mushrooms, stir fry one minute then add half of the hot chicken stock and cover the wok for one minute. Any large pot cover is fine, it doesn’t need to completely cover the wok, just the food.

Remove cover and add the scallions, garlic and ginger and cook and stir one minute.

Add the snow peas and bok choy greens and cook one minute.

Add remaining hot chicken stock along with the reserved sauce and reserved cooked chicken and stir and toss to heat and coat.

Remove from the heat and serve over white rice.

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Shaoxing wine is found in supermarkets and liquor stores and can be substituted with sherry or Mirin or sake. If substituting with Mirin, cut sugar in recipe by half.

© Author: A Family Feast
Cuisine: Asian Method: stir-fry