1 Tbsp Chinese cooking wine (Shaoxing)
1 tsp of cornstarch
1/2 tsp soy sauce or tamari
1 ½ chicken breasts, sliced into bite-sized pieces
2 Tbsp canola oil
1 clove garlic, finely chopped
1 cup sliced king oyster mushrooms
1/2 cup of sliced shiitake mushrooms
2 cups snow peas, or snow pea leaves
1/3 tsp salt
1/3 tsp black pepper
Steam rice, to serve
In a bowl, combine wine, cornstarch, soy sauce (or tamari) and 1 tablespoon water. Add chicken to the marinade, turning to coat. Cover and refrigerate for 20-45 minutes.
Heat oil in a frying pan over high heat. Add garlic and cook for 30 seconds, until fragrant. Add chicken and sauté for 6-7 minutes, until evenly cooked. If pan is slightly dry, add a tablespoon of water.
Stir in both mushrooms and sauté for 2-3 minutes. Add snow peas (or snow pea leaves) and stir-fry for 2-3 minutes, until bright green. Season with salt and pepper, remove from heat, then cover and let stand for 1 minute. Transfer to a serving platter and serve with rice.
Make it Gluten-free: This dish can be made gluten-free by using tamari instead of soy sauce.
Chicken and Mushroom Stir-Fry (Moo Goo Gai Pan)
“Moo Goo Gai Pan” translated from Cantonese means mushrooms and sliced chicken. With the option of using snow pea leaves – one of my favourite Asian greens- this is a modern take on the home-style dish.
Traditionally, this would be served family style with another main protein dish and rice. You could have those pre-made waiting to join this stir-fry.Recipe from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui Copyright ©2021 Trevor Lui. Published by Figure 1 Publishing. Food Photography: Suech + Beck Reproduced by arrangement with the Publisher. All rights reserved.
- 4 people
- Serving Size
- 1/4 of recipe without rice
- Total Fat
- 9.5 g
- Saturated Fat
- 1 g
- 58 mg
- 298 mg
- 5.7 g
- 1.5 g
- 2 g
- 24.5 g
- 352 mg