Moo Goo Gai Pan
In Chinese, the term moo goo gai pan literally translates to "mushrooms and sliced chicken." This Cantonese dish often includes other vegetables, but the umami of stir-fried mushrooms (moo goo) is what makes this a favorite for many. 30 minutes or less. Serves 2 to 4.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 1 tablespoon | 15 ml | vegetable oil |
| 3 | garlic cloves, crushed and chopped | |
| 1 tablespoon | 15 ml | fresh ginger, crushed and chopped |
| 1 pound | 455 g | boneless chicken thighs, cut into 1-inch pieces |
| 4 ounces | 115 g | mushrooms, sliced |
| 1 cup | 240 ml | chopped bok choy (about 1/2-inch pieces) |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | oyster sauce |
| 1 tablespoon | 15 ml | cornstarch |
| 1 bunch | scallions (6 to 8), cut into 1/2-inch pieces | |
| — | steamed rice or noodles, for serving |
Instructions
- In a wok or large cast iron skillet, heat the vegetable oil over high heat for 2 minutes, or until it shimmers. Add the garlic and ginger and cook for about 1 minute, until lightly browned.
- Add the chicken and stir-fry for 2 minutes. Add the mushrooms and stir-fry for 2 minutes. Add the bok choy and stir-fry for 1 minute.
- In a medium bowl, whisk together the soy sauce, oyster sauce, and cornstarch, then stir the mixture into the wok to form a glaze.
- Garnish with the scallions and serve over steamed rice or noodles.