A classic Chinese-American stir-fry featuring tender chicken, mushrooms, and a medley of crisp vegetables in a light, savory sauce.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: American, asian, Cantonese
Keyword: chicken stir fry, Moo Goo Gai Pan
Servings: 6
Calories: 218kcal
Author: Kellie
Cost: $15
Equipment
1 skillet or wok
Ingredients
1poundbonelessskinless Chicken Breasts, sliced thinly across the grain
2tablespoonsoyster sauce
1/2teaspoonolive oil
1/2teaspoongarlic powder
2tablespoonscornstarch
For the sauce:
3/4cupchicken stock
1 1/2tablespoonssoy sauce
1 1/2tablespoonsoyster sauce
1tablespoonshaoxing wine or dry sherry
1tablespoonminced ginger
1/2tablespoonhoney
2teaspoonscornstarch
For the stir fry:
2tablespoonsolive oilpeanut oil or avocado oil
3garlic clovesminced
1carrotpeeled and sliced
8ouncesshiitake mushroomssliced
1cupsnow peas
5ouncecanned bamboo shootsdrained
5ouncecanned water chestnutssliced
3green onionschopped
Instructions
Add the chicken to a bowl with the oyster sauce and olive oil. Toss to coat.
Mix the garlic powder with the cornstarch and sprinkle over the chicken. Toss to coat. Allow to sit for 10-15 minutes.
Combine all the sauce ingredients together in a bowl and whisk to combine. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium high heat until hot. Add the chicken and spread in a single layer, working in batches so the chicken does not crowd the pan. Cook the chicken without touching it for 30 second or until the chicken is golden. Flip the chicken pieces over and transfer to a plate. Repeat with the remaining chicken.
Add the remaining oil to the pan and add the garlic. Cook for 30 seconds.
Add the carrot and mushrooms cooking until just tender, approximately 2-3 minutes.
Add the snow peas, bamboo shoots, water chestnuts and onions. Cook for 1 minute.
Whisk the sauce briefly and add it to the pan. Stir in the chicken and cook until the sauce begins to thicken.
Remove from the heat and transfer to a platter.
Serve immediately with rice and sprinkled with sesame seeds.