Moo Goo Gai Pan is a Cantonese dish and translates directly to \u201cmushrooms and sliced chicken.” I\u2019m not a fan of bok choy, so I substitute snow peas and bean sprouts. If you prefer bok choy, replace snow peas and bean sprouts with 4 \u2013 5 cups bok choy (washed and cut into 1 inch by 2 inch rectangles).<\/p>\n
Place the chicken<\/strong> and 3 TBS of water<\/strong> in a medium bowl. Massage the chicken<\/strong> with your hands until the water<\/strong> is absorbed by the chicken.<\/strong> Next, add the rest of the marinade ingredients: 1 tsp cooking oil,<\/strong> 2 tsp cornstarch,<\/strong> 1\/4 tsp salt,<\/strong> and a pinch of ground white pepper.<\/strong> Mix well and set aside for 20 minutes.<\/p>\n Stir-fry chicken:<\/strong><\/p>\n Heat the wok over high heat until it just starts to smoke. Coat the perimeter of the wok with 1 to 2 TBS of cooking oil,<\/strong> and spread the chicken<\/strong> in one layer around the wok. Let it sear for 20 seconds. Turn the chicken<\/strong> and let the other side sear for another 20 seconds. Turn the heat off, and transfer the chicken<\/strong> back to your marinade bowl. The chicken<\/strong> should be about 60% done.<\/p>\n Stir-fry veg:<\/strong><\/p>\n Turn the burner back on to high heat, and add another TBS of cooking oil<\/strong>, along with the ginger slices.<\/strong> Let the ginger<\/strong> infuse the oil<\/strong> for about 10 seconds. Add the scallions<\/strong> and garlic<\/strong> and stir fry for another 15 seconds. Next, add the mushrooms, bamboo shoots,<\/strong> and water chestnuts.<\/strong> Stir fry for 30 seconds, and add the (snow peas<\/strong> and bean sprouts<\/strong> or bok choy).<\/strong><\/p>\n Return chicken:<\/strong><\/p>\n Next, add the Shaoxing wine<\/strong> and stir-fry for another minute. Then add the seared chicken slices<\/strong> and the hot chicken stock.<\/strong> It\u2019s important to add hot or even boiling chicken stock to keep the wok up to temperature. Most stove burners at home don\u2019t generate enough heat for a good stir-fry, so this is especially important for home cooks!<\/p>\n Make sauce:<\/strong><\/p>\n While the mixture is coming to a boil, add about a tsp of salt<\/strong> and a pinch of white pepper,<\/strong> along with the sugar, oyster sauce,<\/strong> and sesame oil.<\/strong> Stir until well-combined. Taste the sauce<\/strong> with a spoon and re-season to taste.<\/p>\n Thicken sauce:<\/strong><\/p>\n Give the cornstarch<\/strong> slurry a quick stir, as the water<\/strong> and starch<\/strong> tend to separate, and add slowly to the wok while stirring constantly. You can add more or less slurry,<\/strong> depending upon how thick you like your sauce<\/strong> to be, but don’t over thicken, this is a sauce,<\/strong> not a coating. After a minute, the sauce<\/strong> should be thickened. Serve immediately with steamed rice!<\/p>\n","protected":false},"excerpt":{"rendered":" Mushroom Chicken Stir Fry Yield: 4 Servings Adapted from WoksOfLife Moo Goo Gai Pan is a Cantonese dish and translates directly to \u201cmushrooms and sliced chicken.” I\u2019m not a fan of bok choy, so I substitute snow peas and bean sprouts. If you prefer bok choy, replace snow peas and bean sprouts with 4 \u2013 5 cups bok choy (washed and cut into 1 inch by 2 inch rectangles). 12oz chicken breast, sliced 3TBS water 1tsp cookingoil (plus 3 TBS,…<\/p>\n
\nMarinate chicken:<\/strong><\/p>\n