The simple Chinese American stir-fry of sliced chicken (gai pan in Cantonese) and mushrooms (mo gu in Cantonese) has been popular almost as long as there have been Chinese restaurants stateside. Versions of the dish vary, but most offer a supporting cast of veggies that often include snow peas, sugar snap peas, sliced carrots, water chestnuts and bamboo shoots to name a few. Our recipe puts an emphasis on a satisfying amount of vegetables and features a flavorful sauce that’s lighter than some but still gets extra depth and umami from oyster sauce. As with most restaurant versions of the dish, we use velveting, a process that briefly marinates chicken strips in cornstarch to preserve their juices during stir-frying. The result is chicken that stays moist and irresistibly tender even as the high heat deliciously browns the outside.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast (about 2)
- Kosher salt
- 1/8 teaspoon ground white pepper
- 5 tablespoons cornstarch
- 2 tablespoons neutral oil, such as vegetable or canola oil
- 8 ounces snow peas or sugar snap peas, trimmed and strings removed
- 1 medium carrot, peeled and cut into 1/2-inch-thick slices on the bias
- 1 pound cremini mushrooms, sliced into 1/2-inch-thick slices
- 1 1/2 teaspoons chopped garlic (from about 3 cloves)
- 1 teaspoon oyster sauce
- 2 cups low-sodium chicken broth
- 1/2 teaspoon sugar
- 2 cups hot cooked white rice, for serving
Instructions
- Cut the chicken breast in half lengthwise, then slice crosswise at a slight angle into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 teaspoon salt, the white pepper and 3 tablespoons cold water. Use your hands (wear gloves if you like) to massage the seasonings into the chicken until most is absorbed, about 1 minute. Add 3 tablespoons of the cornstarch and mix until moistened. Add 1/2 tablespoon of the oil and massage until combined. Set the chicken aside to marinate at room temperature for 30 minutes.
- Bring 4 cups water to a boil in a wok over high heat. Add the snow peas and carrots and boil until the peas are bright green and the carrots are crisp tender, about 2 minutes. Drain the peas and carrots, rinse under cold water until cool and drain again. Set aside.
- Stir the remaining 2 tablespoons cornstarch and 3 tablespoons cold water together in a small bowl until combined. Set aside.
- Wipe out the wok and heat it over high heat until you see the first few wisps of smoke, about 3 minutes. Remove the wok from the heat and add 1 tablespoon of the oil and swirl to coat the wok. Return the wok to high heat and add the marinated chicken. Spread it out evenly so every chicken piece has contact with the wok. Let sit until it starts to brown, about 2 minutes. Toss the chicken with a wok turner or metal spatula and cook until just slightly pink, about 2 minutes. Transfer the chicken to a clean plate and set aside.
- Reduce the heat to medium-high and add the remaining 1/2 tablespoon oil and swirl to coat the wok. And the sliced mushrooms and 1/4 teaspoon salt and stir-fry until golden brown, about 6 minutes. Add the garlic and oyster sauce and stir until fragrant and coated, about 30 seconds. Add the chicken, snow peas and carrots and stir-fry until evenly combined, about 30 seconds. Add the chicken broth and sugar and bring to a boil, about 2 minutes. Taste and adjust the seasoning with more salt if needed.
- Slowly drizzle the cornstarch slurry into the wok while stirring and continue to cook until the sauce thickens and coats the mushrooms, about 30 seconds. Pour the mixture over steamed rice on a platter or serving bowls and serve immediately.
Nutrition Facts
| Calories | 487 |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 124 milligrams |
| Sodium | 800 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 3 grams |
| Sugar | 7 grams |
| Protein | 48 grams |
Reviews
I learned a lot while making this. And, I’ll make it again. Thanks!