With this quick ramen recipe, you can have a spicy concoction of flavors in this no-cook sauce in less than 15 minutes. An easy sauce with complex spices. You’ll keep coming back for more despite the peppers’ spiciness and sweetness from the apricot preserves.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons vegetable oil, divided
- 2 cups chopped broccoli florets
- 1 cup sliced fresh mushrooms
- 1 (15 ounce) can whole straw mushrooms, drained
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast, cut into strips
- ¼ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
Instructions
- Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
- Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
- Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.
Reviews
Didn’t taste exactly like a restaurants, but it was very good! Will definitely make again
It was not bad as a first attempt! I need a hotter wok! I am going to buy an outside burner stove! My inside gas stove does not cut it. Flavor was good but could be better! Chinese needs to be cooked over nuclear hot! I WILL get this down!!
Delicious! Easy to prepare and cook.
It is very good. Family liked it, and it is easy to make.
The recipe was easy to follow. I enjoy cooking Chinese food at home it very nutritious. MOO GOO GAI PAN is one of my favorite food when ordering take -out Chinese food and today I made this for dinner so yummy and delicious . Thanks ! deven Edna Gibbs from the Bronx
Didn’t like the sauce.
I’ve made this twice and love it! it’s already my husband’s favorite, and even my picky 8 year old ate it up.
1st time there was hardly enough sauce. Quadruple the sauce mixture was a little to sweet so next time only 3 tablespoons of sugar. all the work is in the prep
Too sweet. Not enough sauce. Should be more chicken broth, less sugar, and enough sauce you can dip a spoon in if you want.
This was great. I did put the chicken in the egg white & cornstarch, as someone mentioned. I used fresh mushroom & broccoli and added a bit of garlic chili sauce. Will definitely make this again.
Like others have written way to dry. Add more liquids then the recipe calls for. I add more more white mushrooms, Broccoli and garlic. I trippled the the cornstarch, sugar, soy sauce and oyster sauce and use 1.25 cups of broth. I cant’t find rice wine. I have made it 4 times in the last 6 weeks. It’s a keeper.
Good but not up to my favorite Chinese food place. I’ll make it again and change some of the ingredients.
This recipe is SO close. Like another reviewer mentioned, velveting the chicken helps. The traditional method is egg white and corn starch, let sit 15 minutes then oil or water poach until just barely cooked through (it finishes cooking in the pan). However, the easiest way to ensure tender chicken is 1 tbsp baking soda massaged into the sliced chicken. Let sit 15 minutes, rinse chicken and drain. No need to poach! Then use this following marinade: For approximately 1 pound of chicken use 2 tbsp soy sauce, 1 tbsp rice wine (or sake, or dry Sherry) a few dashes of sesame oil, and 1 tbsp of cornstarch. Let sit 15 minutes The sauce should then be chicken stock, oyster sauce, sugar, and corn starch. Also the stir fry order is backward. Chicken first, remove then stir fry garlic, ginger and veggies. Add chicken back to pan, then sauce. This prevents veggies from overcooking and/or getting limp from carry over cooking. Simple, small things, really, but makes a difference!
I liked it! I couldn’t find the straw mushrooms at Target so I used baby portabello mushrooms instead and quartered them. That worked pretty good as a substitute. I served it over some brown rice. I think in the future I’d add some zucchini to it..
Very Good; My Wife is Chinese and thought I would treat her and she enjoyed it also.
Delicious! We thought that the next time it needed double the sauce. I took liberties with the recipe and added carrot, bok choy, snow peas and green onion. I took the advice of another reviewer and made the cornstarch and egg white slurry to marinate the chicken for 30 minutes before cooking. Served over jasmine rice. Big hit!
this is a quick and easy recipe. It is so good and my kids love it.
Very bland. Even my very non-picky wife gave it a thumbs down. Sorry.
no changes and would not make it again
Will definitely make this again. It had lots of flavor and was easy to prepare.
I love this recipe, however I added sliced baby carrots and whole baby corn. I upped the chicken broth to 1/2 cup. Sometimes more is better. I also made hot and sour soup to go with it, It was amazing. Plus I have left overs for lunch! I added a picture of it. You can’t miss it, it is the one with baby corn added.