Moo Goo Gai Pan
Silky chicken and tender mushrooms in a delicate white sauce with water chestnuts, a classic Cantonese dish that feels refined and light.
Ingredients (serves 4)
- 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
- 1
Cut chicken breast into thin slices. Slice mushrooms.
- 2
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.
- 3
Add mushrooms to skillet and cook for 3 minutes until soft.
- 4
Add minced garlic and ginger. Cook for 30 seconds until fragrant.
- 5
Whisk together soy sauce, cornstarch, and chicken stock. Pour into skillet. Return chicken to skillet and stir in peas.
- 6
Cook for 2-3 minutes until sauce thickens and coats everything. Drizzle with sesame oil. Top with sliced scallions and serve over rice.
