Time: 55 minutes
Yield: 6 servings
Take out is always hard to pass up, but Moo Goo Gai Pan will have you looking forward to staying in and pulling out your wok! Juicy chicken is marinated in a savory soy sauce masterpiece. It's tossed together with earthy mushrooms, crunchy snow peas, leafy baby bok choy, nutty water chestnuts, and a bold, salty sauce. Thanks to Moo Goo Gai Pan, being at home has never tasted so fresh and satisfying!
IngredientsFor the marinade: • 2 tablespoons soy sauce • 2 tablespoons cornstarch • 1 tablespoon rice vinegar • 1 1/2 pounds chicken breast, boneless, skinless, and thinly sliced against the grain For the sauce: • 1/2 cup chicken stock • 1/4 cup soy sauce • 1 tablespoon rice vinegar • 1 tablespoon oyster sauce • 1 tablespoon sesame oil • 1 tablespoon cornstarch For the moo goo gai pan: • 1 tablespoon oil, peanut, avocado, or vegetable • 2 cups mushrooms, stems removed before slicing • 2 cups snow peas • 1 head baby bok choy, roughly chopped with stems removed • 1 (8-ounce) can bamboo shoots • 1 (8-ounce) can water chestnuts • 3 cloves garlic, minced • 1 teaspoon ginger, minced • salt, to taste • pepper, to taste
In a shallow dish or resealable plastic bag, whisk together 2 tablespoons soy sauce, 2 tablespoons cornstarch, and 1 tablespoon rice vinegar until the cornstarch dissolves.
Add the chicken to the marinade and stir or massage to coat.
Refrigerate for at least 20 minutes and up to overnight.
While the chicken is marinating, whisk together the chicken stock, 1/4 cup soy sauce, 1 tablespoon rice vinegar, oyster sauce, sesame oil, and 1 tablespoon cornstarch to make the sauce. Set aside.
Once the chicken is finished marinating, heat a wok or large sauté pan over high heat.
Add the cooking oil to the hot pan.
When the oil is so hot that it begins to smoke, add the marinated chicken to the wok and spread it out in the pan to avoid crowding.
Cook the chicken until both sides are golden brown and the chicken is cooked through at 165 degrees F internally, turning occasionally to avoid burning, for about 5 minutes.
Transfer the golden brown chicken to a clean plate and set aside.
Using the same wok, add the mushrooms and snow peas.
Cook the vegetables until they are about to sear, stirring occasionally to prevent burning, about 5 minutes.
Once the vegetables start to sear, add the baby bok choy. Continue cooking until the baby bok choy starts to become tender, about 2 minutes.
Add the bamboo shoots, water chestnuts, garlic, ginger, and cooked chicken to the vegetable mixture. Stir well to combine and continue cooking until everything is mixed well.
Add the sauce to the vegetable and chicken mixture. Stir well to combine.
Cook the vegetable and chicken mixture until the sauce thickens, about 2 minutes.
Taste the sauce for seasoning.
Transfer the wok from the heat and serve immediately.