Moo Goo Gai Pan (Mah Gu Gai Pan) Recipe
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Loading... - Sofia Chew
- 20 Jan 2022
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Prep: 20 mins
Cook: 16 mins
Marinate: 20 mins
Total: 56 mins
Servings: 4 servings
Mah Gu Gai Pan means "fresh mushrooms cooked with sliced chicken." This traditional Cantonese dish is typically served over rice and made by sautéeing together chicken, mushrooms, vegetables, and spices. This is a delicious dish to serve to friends and family.
You could even make a Cantonese noodle dish to serve on the side or a green salad with ginger dressing. If you prefer using chicken boneless skinless chicken thighs that is also an option. Don’t stray too far from the original recipe here, as this is a great ode to the Cantonese dish that you’ll want to honor.
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"This flavorful stir-fry doesn't require a lot of ingredients. I've made it several times; once with chicken thighs, and once with pressed firm tofu. It's a winner every time! This dependable recipe comes together fast when you need to get dinner made quickly ."—Danielle Centoni
Ingredients
3 1/2 tablespoons oyster sauce, divided
1 tablespoon rice vinegar
Freshly ground black pepper, to taste
1 pound boneless, skinless chicken breast, trimmed and sliced into thin strips
3 tablespoons cornstarch, divided
3/4 cup chicken broth, divided
1 tablespoon soy sauce
2 teaspoons granulated sugar
1 teaspoon sesame oil
5 tablespoons peanut or vegetable oil
8 ounces cremini mushrooms, thinly sliced
2 teaspoons minced ginger
1 (8-ounce) can sliced water chestnuts
3/4 cup shredded carrots, optional
Steamed rice, for serving
Steps to Make It
1. Gather the ingredients.
2. In a medium bowl combine 2 tablespoons of oyster sauce, rice vinegar, and a few grinds of black pepper. Add the chicken and toss to coat..
3. Add 2 tablespoons of cornstarch and toss to coat. Cover and refrigerate for at least 20 minutes or up to overnight.
4. In a small bowl, whisk together 1/2 cup chicken broth, the remaining 1 1/2 tablespoon oyster sauce, soy sauce, sugar, sesame oil, and the remaining 1 tablespoon cornstarch. Set aside.
5. Heat a wok or heavy-bottomed large sauté pan over medium-high heat and add 2 tablespoons of the peanut oil. When the oil shimmers, add the chicken, leaving any liquid from the marinade behind (discard the marinade). Stir continuously until cooked through, about 5 minutes. Remove the chicken to a plate.
6. Add another tablespoon of peanut oil to the wok. When the oil shimmers, add the mushrooms and cook, stirring continuously, until the mushrooms begin to soften, about 3 minutes.
7. Add the remaining 1/4 cup of chicken broth and continue to cook until most of the liquid has evaporated, 2 to 3 minutes more. Read More…
