George Liu's Moo Goo Gai Pan

Moo goo gai pan translates roughly to “mushroom chicken slices," and this version from George Liu keeps it honest to the name. Sliced chicken breast gets tossed with garlic, cornstarch, and seasoning before stir-frying, creating a light coating that helps the soy sauce cling to every piece.

The real backbone of this dish is napa cabbage. Four pounds of it might look like a mountain in your wok, but it wilts down fast and turns silky-sweet as it cooks. A touch of sugar in the vegetable stir-fry stage draws out the cabbage’s natural moisture and caramelizes just slightly.

Cook the vegetables first, then remove them. The chicken needs the wok to itself so it can sear properly over high heat instead of steaming in vegetable juices. Toss everything back together at the end with chopped scallions for a fresh, sharp finish.

Serve this over steamed rice and you’ve got a weeknight dinner that beats the delivery box.

Pro Tips

• Slice the chicken thin and uniform so it cooks evenly in the wok. Thicker pieces will be raw inside while thin ones overcook.
• Get the wok screaming hot before adding the chicken. If the oil isn’t shimmering, wait.
• Cover the vegetables while they cook. The trapped steam softens the cabbage without adding liquid.
• Add scallions at the very end. They need only a minute to warm through and keep their bite.

Variations

• Add water chestnuts or bamboo shoots with the cabbage for extra crunch.
• Use baby bok choy in place of napa cabbage for a slightly more bitter, structured green.
• Splash in a tablespoon of oyster sauce with the soy for a richer, more savory glaze.