Moo Goo Gai Pan

   This comforting, saucy Moo Goo Gai Pan (i.e. a stir-fry featuring chicken and mushrooms) is loaded with fresh vegetables and umami. Moist chicken and tender-crisp veggies are generously glazed in a brown gravy flavored with sweet Shaoxing wine, savory oyster sauce, and rice vinegar for a balancing touch of brightness—making for an insanely tasty homemade take on a classic Chinese takeout favorite. We opt to use just one large chicken breast for this dish to put a stronger emphasis on the veggie goodness, while still providing enough meaty satisfaction and protein. If you prep out all of your ingredients before you begin cooking, this flavor packed stir-fry comes together in a matter of minutes. Serve over rice for an easy weeknight dinner that delivers both on deliciousness and healthfulness. And any leftovers make for an excellent packed lunch for the next day. 

Serves 4 (serving size: 1 1/2 cups)

Ingredients

12 ounces boneless skinless chicken breast (about 1 large), thinly sliced
1 tablespoon water
1/2 teaspoon kosher salt
1 1/2 tablespoons cornstarch, divided
3 Tbsp., plus 1 tsp. peanut oil, divided
2 medium scallions, white parts thinly sliced and green parts cut diagonally into 1-in. pieces
1 tablespoon thinly sliced garlic (about 3 cloves)
2 teaspoons minced fresh ginger
2 medium carrots, thinly sliced (about 1 cup)
4 ounces sliced mixed fresh mushrooms
2 tablespoons Shaoxing wine (Chinese rice wine)
4 ounces snow peas, trimmed and cut into 1-in. pieces (about 1 cup)
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
1 cup lower-sodium chicken broth, divided
1 teaspoon rice vinegar
Hot cooked white rice
Sesame seeds

Preparation

1. Combine sliced chicken and water in a bowl, and massage until water is completely absorbed. Add salt, 1 1/2 teaspoons of the cornstarch, and 1 teaspoon of the oil; toss to coat. Let stand 20 minutes.

2. Heat 2 tablespoons of the oil in a large wok over high. Add chicken in an single layer, and cook until browned, about 1 minute per side. Transfer to a plate.

3. Heat 1 tablespoon of the oil in skillet. Add white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add carrots and mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add wine and browned chicken; cook, stirring occasionally, until wine has mostly evaporated, about 1 minute. Add snow peas; cook, stirring constantly, until bright green, about 1 minute. Stir in oyster sauce, sesame oil, and 3/4 cup of the broth.

4. Stir together remaining 1/4 cup broth and 1 tablespoon cornstarch. Slowly drizzle over chicken mixture. Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Stir in vinegar. Serve over hot rice. Sprinkle with green parts of scallions, and garnish with sesame seeds.

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