Moo Goo Gai Pan (Chicken Mushroom & Veg) | Wally Cooks Everything

This is my home cooked version of Moo Goo Gai Pan. Which is the same way Chinese restaurants make it. A popular take away Chinese chicken with mushrooms and vegetables dish. For this recipe I chose to use chicken thighs instead of chicken breast. And I prefer a saucy style moo goo gai pan. With that super delicious sauce that goes great with rice.

Try out this recipe I know it will be your favorite quick Chinese recipe for home.

(makes 2 servings)

400g (14oz.) Chicken Thighs
100g (3.5oz.)Mushrooms
100g (3.5oz.)Snow Peas
10-12 Sliced Carrots
2 Large Garlic
1 Tablespoon Cornflour + 1 Tablespoon Water (this is called a slurry)

Chicken Marinade:
1 Tablespoon Light Soy Sauce
2 Teaspoon Chinese Cooking Wine
1/4 Teaspoon Ground White Pepper
1 Tablespoon Cornflour (a.k.a. cornstarch)
2 Teaspoons Cooking Oil

3/4 Cup Water
4 Tablespoons Oyster Sauce
1 Teaspoon Dark Sauce
2 Teaspoons Light Soy Sauce
1/2 Teaspoon Sugar

*Note: If prefer less gravy, use less water and less oyster sauce.


Cut chicken thighs into thin strips and drop it all into mixing bowl. Add light soy sauce, Chinese cooking wine and ground white pepper. Mix for a few minutes. Then add 1 tablespoon cornflour and mix until chicken as a white milky and streaky texture. Then add 2 teaspoons oil and mix for another few minutes. Then marinade in refrigerator for 5 to 10 minutes.

Slice carrots into thin strips. Do same for garlic and place both in same bowl as they all go in the same time.

Cut mushrooms into bite sized chunks. Prepare snow peas by removing the fibrous spine on both ends. Put cut mushrooms and prepared snow peas in same bowl as they both go into the pan same time.

Add all sauce ingredients into bowl and mix well, then set aside.

Heat wok or pan to high heat. When wok starts to smoke add 3 tablespoons cooking oil. Add chicken to hot wok evenly spread out to create a nice sear. Let cook for 15 to 20 seconds then do same for other side. There should be a nice brown color on chicken.

Remove when it is cooked about 80% done onto a plate. Keep as much oil as possible in the wok.

Heat pan to a medium high heat. Add sliced garlic and carrots. Stir both ingredients around for 30 seconds, careful not to burn carrot. Then add snow peas and mushrooms. Cook and stir for about a minute.

Then add sauce and mix around for 30 seconds. Mix the slurry and add to sauce. Immediately stir the sauce. The slurry should start thicken up sauce. About 15 seconds later add cooked chicken and cook for another minute or until chicken is cooked.

Enjoy with a plate of hot rice!

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