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Moo Goo Gai Pan

Prep: 10 mins

Cook: 10 mins

A delicious chicken and mushroom stir fry - perfect for a midweek meal.

  • 400g boneless chicken thighs

  • 300g sugar snap peas

  • 3 garlic cloves

  • 1 carrot

  • 200g button mushrooms

  • 5-6 shiitake mushrooms

  • ½ can sliced bamboo shoots

  • ½ can water chestnuts

  • Pack of baby corn ( optional )

The Marinade

  • 1 teaspoon sesame oil

  • Pinch sugar

  • 2 tablespoons light soy sauce

  • 1½ tablespoons cornflour

The Sauce

  • 150ml chicken stock

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon Shaoxing wine

Preparation

  • Blanch your bamboo shoots in boiling water for 5 minutes to remove any ‘tinny’ flavour. Drain through a sieve and run under cold water to cool. Repeat this process with the water chestnuts and then slice them into thin slices or just in half for more of a crunch.

  • Finely chop the garlic, slice the carrots and mushrooms and water chestnuts. Mix all the sauce ingredients together in a small bowl or ramekin.

  • Slice the chicken and put it into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.

BUILD YOUR WOK CLOCK:

  • place your garlic and spring onions at 12 o’clock, then arrange the carrots and sugar snap peas, mushrooms, bamboo shoots, and water chestnuts and lastly your chicken and sauce bowls clockwise around your plate.

COOKING

  • Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the garlic and spring onion and stir-fry for 30 seconds to a minute, push to the side of the wok and add the rest of the vegetables into the wok one by one stir frying for at least 30 seconds in between each addition.

  • Once all the veg has been stir fried, remove them all from the wok and then bring the wok back to smoking point. Add the chicken and press down on the chicken pieces to sear well on one side for 30 seconds to a minute and then turn the chicken pieces over and repeat until golden brown on all sides.

  • Now bring all the vegetables back into the wok and continue to stir-fry over a high heat for another 2 minutes. Bring the wok back up to a smoking point and then add your sauce and bring to a vigorous boil.

  • Stir fry for a further minute and then serve.

How To Make Moo Goo Gai Pan

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 400g boneless chicken thighs

  • 300g sugar snap peas

  • 3 garlic cloves

  • 1 carrot

  • 200g button mushrooms

  • 5-6 shiitake mushrooms

  • ½ can sliced bamboo shoots

  • ½ can water chestnuts

  • Pack of baby corn ( optional )

The Marinade

  • 1 teaspoon sesame oil

  • Pinch sugar

  • 2 tablespoons light soy sauce

  • 1½ tablespoons cornflour

The Sauce

  • 150ml chicken stock

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon Shaoxing wine


Preparation

  • Blanch your bamboo shoots in boiling water for 5 minutes to remove any ‘tinny’ flavour. Drain through a sieve and run under cold water to cool. Repeat this process with the water chestnuts and then slice them into thin slices or just in half for more of a crunch.

  • Finely chop the garlic, slice the carrots and mushrooms and water chestnuts. Mix all the sauce ingredients together in a small bowl or ramekin.

  • Slice the chicken and put it into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.

BUILD YOUR WOK CLOCK:

  • place your garlic and spring onions at 12 o’clock, then arrange the carrots and sugar snap peas, mushrooms, bamboo shoots, and water chestnuts and lastly your chicken and sauce bowls clockwise around your plate.

COOKING

  • Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the garlic and spring onion and stir-fry for 30 seconds to a minute, push to the side of the wok and add the rest of the vegetables into the wok one by one stir frying for at least 30 seconds in between each addition.

  • Once all the veg has been stir fried, remove them all from the wok and then bring the wok back to smoking point. Add the chicken and press down on the chicken pieces to sear well on one side for 30 seconds to a minute and then turn the chicken pieces over and repeat until golden brown on all sides.

  • Now bring all the vegetables back into the wok and continue to stir-fry over a high heat for another 2 minutes. Bring the wok back up to a smoking point and then add your sauce and bring to a vigorous boil.

  • Stir fry for a further minute and then serve.

How To Make Moo Goo Gai Pan

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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