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Lunch / Dinner

Moo Goo Gai Pan with Mushrooms

This Americanized Cantonese stir-fry of sliced chicken, mushrooms, and vegetables, is not only quick to prepare and delicious, it’s on the healthier side, to boot. Chicken and mushrooms are traditional, but feel free to try your favorite protein and vegetables in favor of the ones used here.


4 servings

Total Time

30 minutes

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Whisk together broth, sherry, oyster sauce, soy sauce, cornstarch, garlic, ginger, sugar, and sesame oil for the marinade.

Add chicken to marinade and massage to thoroughly coat; marinate at least 10 minutes.

Heat 2 Tbsp. peanut oil in a wok or large skillet over high until shimmering. Add chicken (reserve marinade) and stir-fry until nearly cooked through, 2 minutes; transfer to a bowl. Wipe out wok.

Heat 1 Tbsp. peanut oil in wok. Add mushrooms and stir-fry until golden and dry, 3 minutes; transfer to bowl with chicken. Add remaining 1 Tbsp. peanut oil to wok. Add carrots and snow peas and stir-fry until crisp-tender, 2 minutes.

Add reserved marinade to wok; boil until sauce thickens, about 2 minutes. Stir in chicken, mushrooms, any residual juices, and bamboo shoots until heated through; season stir-fry with salt.


So the marinade quickly permeates the chicken, be sure to slice it as thinly as possible.


Since the chicken marinates in what becomes the sauce, be sure to let it boil at least 2 minutes.

Nutritional Facts

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