With tender juicy chicken and mushrooms stir-fried with a colorful assortment of vegetables, this easy delicious Chinese takeout classic comes together in about 15 minutes.
For chicken - 250 grams chicken breast (thinly sliced) - 9 grams garlic (1 clove minced) - 1 tablespoon potato starch - 1 tablespoon shaoxing wine - 1/4 teaspoon salt For Moo Goo Gai Pan Sauce - 1/2 cup chicken stock - 2 tablespoons oyster sauce - 2 teaspoons potato starch For stir-fry - 2 tablespoons vegetable oil - 70 grams carrots (sliced) - 120 grams fresh shiitake mushrooms (sliced) - 70 grams snow pea (trimmed)
Velvet the chicken by mixing it together with the Shaoxing wine, salt, potato starch and garlic.
Add the oil to a large frying pan over high heat and spread the chicken in a single layer.
Arrange the sliced carrots around the chicken.
Once the chicken is mostly cooked through, add the mushrooms and stir-fry until the chicken is fully cooked and the mushrooms are glossy.
Add the snow peas and continue stir-frying until they are vibrant green.
Stir the sauce mixture and pour it into the pan. Toss the Moo Goo Gai Pan to coat all of the ingredients with the sauce.