How to Make Chinese Moo Goo Gai Pan

Step 1

Gather the ingredients. The Spruce In a large bowl, whisk together the soy sauce, rice wine or dry sherry, sesame oil, and 1 tablespoon cornstarch until smooth. The Spruce Add the chicken strips or chunks, making sure to coat all sides, and marinate the chicken for 15 minutes at room temperature.

Step 2

Gather the ingredients. The Spruce While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. The Spruce Drain and rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste. The Spruce Slice and chop the ginger. The Spruce Peel and mince the garlic clove.

Step 3

Gather the ingredients. The Spruce In a small bowl, whisk together chicken stock, oyster sauce, sugar, and 1 tablespoon cornstarch until smooth and set aside.

Step 4

Heat a wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside. The Spruce Add remaining 1 tablespoon of the oil. Add the ginger and garlic, and stir-fry briefly. The Spruce Add the mushrooms and stir-fry for several seconds. The Spruce Then add bamboo shoots and water chestnuts. Stir-fry briefly. The Spruce Give the sauce a quick re-stir, then make a well in the middle of the wok and add the sauce. Cook, stirring until the sauce is thickened. The Spruce Return chicken to wok. Mix together and heat through. The Spruce Serve hot and enjoy!