Moo Goo Gai Pan
A classic Chinese-American chicken and vegetable stir-fry with a savory, thickened sauce.
Servings: 4 servings
Ingredients
Ingredients
- ?1 1/4 poundsboneless skinless chicken breasts
- ?2 tablespoonswater
- ?2 tablespoonsarrowroot powder divided
- ?3 tablespoonsavocado oil divided
- ?1 tablespooncoconut aminos
- ?3/4 teaspoonUmami Stir Fry Powderor Diamond Crystal brand kosher salt
- ?1/4 teaspoonbaking soda
- ?1/2 cupchicken broth low sodium or unsalted
- ?1/2 cupAll-Purpose Stir-Fry Sauce
- ?1/2 teaspoontoasted sesame oil
- ??teaspoonground white pepper
- ?1 large carrot peeled and cut into thin coins
- ?12 ouncesmixed mushrooms stemmed and sliced (e.g., button mushrooms, oyster mushrooms, shiitake mushrooms, etc.)
- ?3 large garlic cloves minced
- ?1 teaspoonminced fresh ginger
- ?4 ouncessnow peas ends trimmed (or sugar snap peas)
- ?8 ouncecanned sliced water chestnuts drained
Instructions
Instructions
- If desired, freeze the chicken breasts for about 15 minutes to firm them for easier slicing. Slice the 1¼ pounds boneless skinless chicken breasts against the grain into thin ¼-inch strips.
- In a large bowl combine the sliced chicken with 2 tablespoons water, 1 tablespoon arrowroot powder, 1 tablespoon avocado oil, 1 tablespoon coconut aminos, ¾ teaspoon Umami Stir-Fry Powder (or Diamond Crystal kosher salt), and ¼ teaspoon baking soda. Toss until the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.
- While the chicken marinates, whisk the sauce in a small bowl or measuring cup: ½ cup chicken broth (low sodium or unsalted), ½ cup All-Purpose Stir-Fry Sauce, the remaining 1 tablespoon arrowroot powder, ½ teaspoon toasted sesame oil, and ½ teaspoon ground white pepper. Set the sauce aside.
- Drain the 8 ounces canned sliced water chestnuts and set aside. Prepare the vegetables: peel and cut 1 large carrot into thin coins, slice 12 ounces mixed mushrooms, mince 3 garlic cloves, and mince 1 teaspoon fresh ginger. Trim the ends of 4 ounces snow peas.
- Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon avocado oil and swirl to coat the pan.
- Add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Stir-fry until the chicken is cooked through and lightly browned in parts, about 4–6 minutes. Transfer the cooked chicken to a plate and reserve any juices.
- Add the remaining 1 tablespoon avocado oil to the hot pan. Add the carrot coins and stir-fry 1–2 minutes until they begin to become tender-crisp.
- Add the sliced mushrooms to the pan and stir-fry until they release their liquid and begin to brown, about 4–6 minutes.
- Add the minced garlic and minced ginger to the mushrooms and cook, stirring, until fragrant, about 30 seconds.
- Add the snow peas and drained water chestnuts to the pan. Stir-fry 1–2 minutes until the peas are bright green and tender-crisp.
- Return the cooked chicken and any accumulated juices to the pan and toss to combine with the vegetables.
- Give the prepared sauce a quick whisk, pour it into the pan, and toss or stir continuously until the sauce thickens and evenly coats the chicken and vegetables, about 1–2 minutes.
- Remove from heat and serve immediately.
Notes
Prep all of the ingredients ahead of time!If you cut and measure all of your ingredients ahead of time, marinate the chicken, and whisk up the sauce—the actual stir-frying part will be quick and seamless! Trust me, taking the extra minutes to get yourmise en placeis key to stress-free stir-fry suppers.
Velveting the chicken breast!My mom’s secret to tender chicken breast slices in her stir-fries is to marinate the meat with a smidge of baking soda. According to many Chinese cooks, “velveting” is to use baking soda or a mixture of egg whites, cornstarch, and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Introducing an alkaline ingredient is thought to soften meat fibers and improves tenderness and juiciness. Just use about ¼ teaspoon baking soda per pound and you’re good to go!
Skip the canned bamboo shoots!I know a lot of moo goo gai pan recipes ask for canned bamboo shoots, but I personally hate them. Even if you rinse them a bunch, the smell lingers and ruins the stir-fry.
Use a mixture of mushrooms!Traditionally, only white button mushrooms are used in moo goo gai pan because that’s what was readily available. These days, you can use a medley of mushrooms to get the most bang for your buck. I like to use oyster mushrooms, shiitake mushrooms, enoki mushrooms, or whatever else they have at the market!
Velveting the chicken breast!My mom’s secret to tender chicken breast slices in her stir-fries is to marinate the meat with a smidge of baking soda. According to many Chinese cooks, “velveting” is to use baking soda or a mixture of egg whites, cornstarch, and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Introducing an alkaline ingredient is thought to soften meat fibers and improves tenderness and juiciness. Just use about ¼ teaspoon baking soda per pound and you’re good to go!
Skip the canned bamboo shoots!I know a lot of moo goo gai pan recipes ask for canned bamboo shoots, but I personally hate them. Even if you rinse them a bunch, the smell lingers and ruins the stir-fry.
Use a mixture of mushrooms!Traditionally, only white button mushrooms are used in moo goo gai pan because that’s what was readily available. These days, you can use a medley of mushrooms to get the most bang for your buck. I like to use oyster mushrooms, shiitake mushrooms, enoki mushrooms, or whatever else they have at the market!