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 lb Cremini Mushrooms - 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 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 with the Mushrooms.
- 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 Green Onions, with the seared Mushrooms and any added vegetables to stir-fry 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. Remove and serve right away.