Moo Goo Gai Pan: Mushroom Chicken Stir Fry
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The Woks of Life · by Bill★ 5.0 (54)

Moo Goo Gai Pan: Mushroom Chicken Stir Fry

NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 30%
CARBS 14G26% OF CAL
3G FIBER3G SUGAR8G OTHER
FAT 11G47% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sliced chicken stir-fried with mushrooms, bok choy, and bamboo shoots in a light, savory sauce. A classic Cantonese-style dish that is quick and light.

mainchinesestir frychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 12 ounces chicken breast ((340g, sliced))
  • 3 tablespoons water ((45 ml))
  • 1 teaspoon canola oil ((plus 3 tablespoons, divided))
  • 2 teaspoons cornstarch
  • salt and white pepper
  • 6 thin slices fresh ginger
  • 2 scallions ((the white portion only, sliced at an angle into ½-inch pieces))
  • 2 cloves garlic ((thinly sliced))
  • ½ cup sliced white or cremini mushrooms
  • 8 ounces straw mushrooms ((canned, drained and rinsed in warm water, optional))
  • 8 ounces bamboo shoots ((canned, rinsed in warm water and drained))
  • 8 ounces water chestnuts ((canned, rinsed in warm water and drained))
  • 4 to 5 cups bok choy ((washed and cut into 1 inch by 2 inch rectangles))
  • 1 tablespoon Shaoxing wine
  • 1 cup chicken stock ((chicken stock should be hot when added to wok))
  • 1/4 teaspoon sugar
  • 1 teaspoon oyster sauce
  • ½ teaspoon sesame oil
  • 1 1/2 tablespoons cornstarch ((mixed with 2 tablespoons water))
PREP
30M
SODIUM
305MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.