How to Make The Best MOO GOO GAI PAN ~ Chicken & Mushrooms Stir Fry

Want to know how to make the BEST Chinese Moo Goo Gai Pan..check out this recipe! The chicken becomes soft and tender using the velveting technique. Love the crunch of the snow peas and water chestnuts! Moo Goo Gai Pan just like at the restaurant! Enjoy.

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How To Make The Best Chinese Moo Goo Gai Pan

INGREDIENTS:
1 large boneless chicken breast cut into thin slices
2 tbsp. cornstarch
1 egg white
pinch of salt
*Mix above ingredients and let set for 10 minutes.
Bring pot of water up to almost a boil. Add chicken pieces.
They will fall to bottom. Gently stir occassionally.
Will take 1-3 minutes to cook depending on size. Chicken will float to top
when done.

1 can sliced water chestnuts - rinsed and drained
1 to 1 1/2 cups snow peas
1/2 cup thinly sliced carrots
1 small package of sliced mushrooms
whites of 2 garden onions
1 tbsp. minced garlic
oil

Sauce:
1 cup chicken broth
1 tbsp. Shao Hsing cooking wine
1/2 tsp. sugar
1/4 tsp. salt
1 tsp. sesame oil
pinch white pepper
*Mix above ingredients

In a wok or skillet on medium high heat add oil, whites of a garden onion
and minced garlic.
Cook and stir for 15-20 seconds.
Add carrots, mushrooms and water chestnuts.
Cook and stir for 1-2 minutes.
Add snow peas. Cook and stir for 1-2 more minutes.

Add chicken into pan and stir to combine.
Stir sauce and pour over top.
Bring up to simmer and cook for 15-30 seconds while stirring.
Serve and enjoy.

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