Moo Goo Gai Pan (Mah Gu Gai Pan) Recipe

Ingredients

• 3 1/2 tablespoons oyster sauce, divided
• 1 tablespoon rice vinegar
• Freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breast, trimmed and sliced into thin strips
• 3 tablespoons cornstarch, divided
• 3/4 cup chicken broth, divided
• 1 tablespoon soy sauce
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil
• 5 tablespoons peanut or vegetable oil
• 8 ounces cremini mushrooms, thinly sliced
• 2 teaspoons minced ginger
• 1 (8-ounce) can sliced water chestnuts
• 3/4 cup shredded carrots, optional
• Steamed rice, for serving
• Steps to Make It
• Gather the ingredients.
• In a medium bowl combine 2 tablespoons of oyster sauce, rice vinegar, and a few grinds of black pepper. Add the chicken and toss to coat.
• Add 2 tablespoons of cornstarch and toss to coat. Cover and refrigerate for at least 20 minutes or up to overnight.
• In a small bowl, whisk together 1/2 cup chicken broth, the remaining 1 1/2 tablespoon oyster sauce, soy sauce, sugar, sesame oil, and the remaining 1 tablespoon cornstarch. Set aside.
  
• Heat a wok or heavy-bottomed large sauté pan over medium-high heat and add 2 tablespoons of the peanut oil. When the oil shimmers, add the chicken, leaving any liquid from the marinade behind (discard the marinade). Stir continuously until cooked through, about 5 minutes. Remove the chicken to a plate.
• Add another tablespoon of peanut oil to the wok. When the oil shimmers, add the mushrooms and cook, stirring continuously, until the mushrooms begin to soften, about 3 minutes.
• Add the remaining 1/4 cup of chicken broth and continue to cook until most of the liquid has evaporated, 2 to 3 minutes more. 
• Push the mushrooms to the sides of the pan to create a well in the center. Add the remaining 2 tablespoons of peanut oil to the well in the pan.
• When the oil shimmers, add the minced ginger and water chestnuts to the well and stir continuously until warmed through, about 1 minute.
• Create another well in the center of the pan. Add the chicken broth-soy sauce mixture. Stir the sauce quickly until thickened and beginning to bubble.
• Return the chicken to the pan with the shredded carrots, if using. Toss the mixture until well combined.
• Continue cooking until the chicken is warmed through and the carrots are crisp-tender, about 1 more minute.
• Serve over steamed rice.