This is what Moo Goo Gai Pan should taste and look like! With seared quartered Mushrooms, and Chicken marinated with Mushroom Soy Sauce. Moo Goo Gai Pan is a dish all about Chicken & Mushrooms. It is absolutely delicious over some Steamed Rice and a side of Miso Soup. It's also a very Quick Meal that can be plated in about 30 minutes, making this Chicken & Mushroom Stir Fry a quick weeknight meal.This Moo Goo Gai Pan recipe is a bit different from the classic version, with a strong focus on Chicken and Mushrooms, perfect for Mushroom Lovers. The deep Mushroom flavor is enhanced by using Mushroom Soy Sauce and a full pound of quartered Cremini Mushrooms, which are seared over high heat for added texture and taste. It’s prepared with a Classic Chop Suey Clear Sauce, thickened at the end with a potato starch slurry. The result is a rich, beautiful mushroom-colored sauce that coats everything and delivers bold Mushroom flavor in every bite. I think Moo Goo Gai Pan, or your Chicken & Mushroom Stir Fry, just got kicked up a notch.
Servings: 4
Equipment
- 1 Wok
- 1 Tray to hold everything so that it is readily accessible
- 1 Small Bowl for the Slurry
- 1 Bowl for the Stir Fry Sauce
- 1 Bowl for the Chicken and Marinade
- 1 Large Bowl for holding the Mushrooms and any added stir-fried vegetables
Ingredients
- 1 lb Chicken Breast - about two (2) Breast
- 1/2 lb Cremini Mushrooms - or more, quartered
- 4 Tbl Neutral Oil - or rendered Chicken fat
- 2 Cloves Garlic - Julienne
- 1 Inch Ginger - Julienne
- 3-5 Stalks Green Onions - Julienne
- handful Bean Sprouts - Optional
Stir Fry Sauce
- 2 C Water
- 1 Cube Maggi Chicken Bouillon
- 1 tsp Sugar
- 1/2 tsp Sea Salt & MSG - each
- 1/8 tsp Cream of Tartar - optional
- 1/8 tsp White Pepper
Slurry
- 2 Tbl Potato Starch & Cold Water - each
Chicken Marinade
- 1 Tbl Cooking Wine & Cornstarch - each
- 1 Tbl Mushroom Soy Sauce
- 1 tsp Sesame Oil
- 1/8 tsp White Pepper
Instructions
- Preparation: Marinating: Slice the chicken breast across the grain into thin slices. Place into a bowl with the chicken marinade ingredients and mix well. Set aside until needed.Mise en Place: Prepare all the vegetables and keep them separated and readily accessible when it comes time to start stir-frying. In another bowl, add all the ingredients for the stir-fry sauce and set aside until needed. Combine the slurry ingredients into a small bowl and set aside.
- Seared Mushrooms: Heat the wok over max heat until wisps of smoke come from it. Add 2 Tbl of oil, followed by the mushrooms. Toss to coat the mushroom in oil. Then leave them be for a few seconds and repeat until seared to your liking. About 5 minutes or more. Set them aside to add back in later. If you're adding vegetables, stir-fry them now, after setting the mushrooms aside, until they're tender but still crisp. Add quick-cooking vegetables, like green onion tops or bean sprouts, when you add the sauce. Once cooked, set the vegetables aside.
- Chicken: Add the Chicken with the Marinade and the remaining 2 Tbl of Oil, and stir-fry for about 5 minutes. Leave them be, to sear and toss every minute or so, scraping the bottom of the wok.
- Aromatics: Toss in the garlic, ginger, and whites of green onions with the seared mushrooms to stir-fry for 30 seconds.
- Stir Fry Sauce: Pour in the stir-fry sauce and let it come to a boil. Once the stir-fry is boiling, add the slurry and mix until thickened. Add green onion tops and bean sprouts along with any previously cooked and set-aside vegetables and mix. Remove and serve right away.