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A plate of Chinese Chicken and Mushroom Stir Fry or Moo Goo Gai Pan on top of rice in a white bowl

Chinese Chicken and Mushrooms (Moo Goo Gai Pan Stir Fry)

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Easy and delicious recipe for homemade Chinese Chicken and Mushroom stir fry, also known as Moo Goo Gai Pan.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Chinese
Ingredients Method

Ingredients
  

For velveting the chicken:
  • 1 lb boneless skinless chicken thighs or breasts, thinly sliced
  • 1 teaspoon baking soda
  • Cold water for rinsing
For the stir-fry sauce:
  • 3 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chinese cooking wine or dry sherry or sake
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper
  • 1 teaspoon sesame oil
  • ½ cup chicken stock or water
  • 1½ teaspoons cornstarch
For the stir fry:
  • 1½ cups fresh white mushrooms sliced
  • 8–12 dried shiitake mushrooms soaked in hot water for at least 15 minutes, then sliced (reserve ¼ cup soaking liquid, strained)
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated or minced
  • 1 bunch spring onions sliced (white and green parts separated)
  • 2 tablespoons neutral oil vegetable, peanut, or canola
To serve:
  • Rice
  • Steamed veggies

Method
 

Prep the Mushrooms
  1. Soak the dried shiitake mushrooms in hot water for at least 15 minutes. Once softened, slice and strain ¼ cup of the soaking liquid to use in the sauce.
    Mushrooms being sliced on a wooden board
Velvet the Chicken
  1. Toss the sliced chicken with baking soda and let it rest for 15 minutes.
  2. Rinse thoroughly with cold water, then pat dry with paper towels.
Make the Sauce
  1. In a small bowl, whisk together the soy sauce, oyster sauce, cooking wine, sugar, white pepper, sesame oil, chicken stock, cornstarch, and strained mushroom soaking liquid.
Cook the Chicken
  1. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Stir-fry the chicken for 3–4 minutes, until just cooked through and lightly golden. Transfer to a plate and save for later
Stir-Fry the Aromatics and Mushrooms
  1. Add the remaining tablespoon of oil to the pan. Sauté the garlic, ginger, and white parts of the spring onions for 30 seconds until fragrant.
  2. Add both the fresh and rehydrated mushrooms and cook for 3–5 minutes, or until tender.
  3. Add the sauce and cook over high heat for a 1-2 minutes.
Combine Everything
  1. Return the cooked chicken to the pan. Stir well to coat, and cook for 1–2 minutes until the sauce thickens and becomes glossy.
Garnish and serve
  1. Garnish with the green parts of the spring onions and a drizzle of sesame oil, if desired. Serve hot with rice or noodles.
    Side view of a plate of Chinese Chicken and Mushroom Stir Fry or Moo Goo Gai Pan on top of rice in a white bowl

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