Ingredients

  • 1 lb. chicken breast

  • Veggies:

  • 1/2 cup fresh mushrooms, sliced

  • 2/2 cups broccoli florets, chopped

  • 4 oz. sliced bamboo shoots, canned drained

  • 4 oz. water chestnuts, drained

  • 5 oz. whole straw mushrooms, canned drained

  • Sauces:

  • 1 tbsp cornstarch

  • 1 tbsp white sugar

  • 1 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp rice wine, dry sherry

  • 1/4 cup chicken broth

  • Other:

  • Peanut/vegetable oil for frying

  • 2 cloves garlic, chopped

Directions

  1. 1

    Cut chicken breast into bite-size strips for this Chinese moo goo gai pan recipe.

  2. 2

    Heat your work to hot, add 1 tbsp oil, heat until smoke. Stir in veggies at one time, stirring for 5-6 minutes or until all vegetables are done. Remove and set aside.

  3. 3

    Reheat wok with remaining oil until oil. Stir in the garlic, cook for 5 seconds. Combine chicken, cook until no longer pink in the center, about 5 minutes.

  4. 4

    Mix sauce ingredients in a bowl and pour over the chicken, bring the mixture into a boil, stirring constantly for 30 seconds.

  5. 5

    Return the vegetables back to the wok, and toss around with the sauces until completely coated.

  6. 6

    Make a taste test for Pf Chang’s moo goo gai pan recipe before serving. Transfer and serve hot cooked rice.