Moo Goo Gai Pan
Dinner · Chinese
Silky chicken and tender mushrooms in a delicate white sauce with water chestnuts, a classic Cantonese dish that feels refined and light.
Recipe code ANSKN5 · enter it in Anychef
Ingredients
- 1.5 lbs chicken breast
- 8 oz mushroom
- 1 cup peas
- 4 scallions
- 3 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 cup chicken stock
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
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Save this recipeInstructions
- Step 1 of 6
Cut chicken breast into thin slices. Slice mushrooms.
- Step 2 of 6
Heat oil in a large skillet or wok over medium-high heat. Cook chicken for 4-5 minutes until mostly cooked through. Remove to a plate.
- Step 3 of 6
Add mushrooms to skillet and cook for 3 minutes until soft.
- Step 4 of 6
Add minced garlic and ginger. Cook for 30 seconds until fragrant.
- Step 5 of 6
Whisk together soy sauce, cornstarch, and chicken stock. Pour into skillet. Return chicken to skillet and stir in peas.
- Step 6 of 6
Cook for 2-3 minutes until sauce thickens and coats everything. Drizzle with sesame oil. Top with sliced scallions and serve over rice.
