Photo: Daniel Agee; Food Styling: Julia Levy; Prop Styling: Audrey Davis
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

 

 This comforting, saucy Moo Goo Gai Pan (i.e. a stir-fry featuring chicken and mushrooms) is loaded with fresh vegetables and umami. Moist chicken and tender-crisp veggies are generously glazed in a brown gravy flavored with sweet Shaoxing wine, savory oyster sauce, and rice vinegar for a balancing touch of brightness—making for an insanely tasty homemade take on a classic Chinese takeout favorite. We opt to use just one large chicken breast for this dish to put a stronger emphasis on the veggie goodness, while still providing enough meaty satisfaction and protein. If you prep out all of your ingredients before you begin cooking, this flavor packed stir-fry comes together in a matter of minutes. Serve over rice for an easy weeknight dinner that delivers both on deliciousness and healthfulness. And any leftovers make for an excellent packed lunch for the next day. 

How to Make It

Step 1

Combine sliced chicken and water in a bowl, and massage until water is completely absorbed. Add salt, 1 1/2 teaspoons of the cornstarch, and 1 teaspoon of the oil; toss to coat. Let stand 20 minutes.

Step 2

Heat 2 tablespoons of the oil in a large wok over high. Add chicken in an single layer, and cook until browned, about 1 minute per side. Transfer to a plate.

Step 3

Heat 1 tablespoon of the oil in skillet. Add white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add carrots and mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add wine and browned chicken; cook, stirring occasionally, until wine has mostly evaporated, about 1 minute. Add snow peas; cook, stirring constantly, until bright green, about 1 minute. Stir in oyster sauce, sesame oil, and 3/4 cup of the broth.

Step 4

Stir together remaining 1/4 cup broth and 1 tablespoon cornstarch. Slowly drizzle over chicken mixture. Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Stir in vinegar. Serve over hot rice. Sprinkle with green parts of scallions, and garnish with sesame seeds.

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