Chinese Chicken with Mushrooms my version of Moo Goo Gai Pan

Name: Chinese Chicken with Mushrooms my version of Moo Goo Gai Pan
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts sliced in 1/4 inch slices; 1 egg white; 1 tsp cornstarch; 1 Tbsp soy sauce; 1/2 tsp black pepper; 8 oz white mushrooms sliced; 8 oz oyster mushrooms sliced; 1 medium onion, sliced; 2 clove garlic, minced; 1 cup chicken broth; 1 Tbsp oyster sauce; 1 Tbsp soy sauce; 1/4 tsp ground ginger; 1 Tbsp seasoned rice vinegar; 1/4 tsp black pepper; 1/2 tsp Chinese chili sauce with garlic or sriracha hot sauce, more if you like it spicy; 3/4 Tbsp cornstarch mixed with 1 tablespoon water to mix; 4 sliced green onions for garnish; 2 Tbsp canola or peanut oil to cook, more if needed

fenway @Fenway

This is a delicious, easy to make version of a chinese classic!

fenway @Fenway

This is a delicious, easy to make version of a chinese classic!

Saved

Ingredients

15 mins

4 servings

4boneless skinless chicken breasts sliced in 1/4 inch slices
for marinade
1egg white
1 tspcornstarch
1 Tbspsoy sauce
1/2 tspblack pepper
for vegetables
8 ozwhite mushrooms sliced
8 ozoyster mushrooms sliced
1medium onion, sliced
2 clovegarlic, minced
for sauce
1 cupchicken broth
1 Tbspoyster sauce
1 Tbspsoy sauce
1/4 tspground ginger
1 Tbspseasoned rice vinegar
1/4 tspblack pepper
1/2 tspChinese chili sauce with garlic or sriracha hot sauce, more if you like it spicy
3/4 Tbspcornstarch mixed with 1 tablespoon water to mix
4sliced green onions for garnish
2 Tbspcanola or peanut oil to cook, more if needed

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Steps

15 mins

1

In a bowl beat egg white with remaining marinade ingredients to blend, add chicken let sit 15 to 30 minutes.
2

In a large pan or wok heat 1 tablespoon oil until hot, sear chicken slices until golden, removing as just golden to a plate. When all the chicken is out of the pan add all mushrooms, onion and garlic, add more oil if needed cook until tender. Meanwhile combine all sauce ingredients whisk well to combine.
3

When vegetables are tender add sauce to them, bring to a simmer to thicken, return chicken slices with any juices to mushoom mixture, heat through and serve garnished with green onions.
4

Serve with rice or noodles. Enjoy!

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Cooksnaps

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fenway @Fenway

on December 15, 2013 23:06

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.