Best Moo Goo Gai Pan

Moo goo gai pan translates to mushrooms and sliced chicken, and that simple, fresh combination is exactly what makes it shine. Tender strips of chicken breast stir-fry with button mushrooms, crisp snow peas, water chestnuts and green onion in a light, glossy sauce, with no heavy brown gravy in sight.

The technique that matters is the prep. Partially freezing the chicken lets you slice it into thin, even strips that cook in a flash and stay tender. Searing the chicken first, then pulling it out while the vegetables cook, keeps everything from overcooking before it all comes back together.

The sauce stays deliberately light: soy, dry sherry, a touch of honey and chicken bouillon, thickened with cornstarch into a clear, savory glaze that coats without drowning. Swap in tamari to keep it gluten-free, and serve over steamed rice.

Pro Tips

• Partially freeze the chicken before slicing. Firm meat cuts into thin, even strips that cook quickly and stay tender.
• Have everything prepped and within reach before you start. Stir-frying moves fast once the wok is hot.
• Stir the cornstarch sauce again right before it goes in, since the starch settles, then cook just until it turns clear and glossy.
• Don’t overcook the snow peas and water chestnuts. Their crunch is half the appeal.

Variations

• Add sliced bamboo shoots, baby corn or carrots for more vegetables.
• Use tamari in place of soy sauce for a fully gluten-free dish.
• A few drops of sesame oil at the end add a nutty, toasty finish.