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Moo Goo Gai Pan | Tender Wok Chicken with Mushrooms
(0)
20 min
Quick
Knuspr-Küche
Der kantonesische Wok-Klassiker blitzschnell zubereitet: Samtig-zartes Hähnchenbrustfilet trifft auf frische Champignons, knackige Zuckerschoten und Möhren in einer aromatischen hellen Knoblauch-Ingwer-Sauce. In 20 Minuten fertig!
Preparation method
Preparation & Velveting
Cut the chicken breast fillet into thin, bite-sized slices. In a bowl, mix with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tsp vegetable oil and let marinate for 10 minutes (classic velveting for silky-tender meat).
Clean the button mushrooms and quarter them or cut into thick slices. Peel the carrot and slice thinly on a diagonal. Wash and trim the snow peas. Cut the spring onions into thin rings; finely chop the garlic cloves and ginger.
For the wok sauce, stir together 1 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp cornstarch, 1 tsp dark sesame oil, and 4 tbsp water in a small bowl until smooth.
Chef's tip
The secret to velvety chicken: A brief marinade with a little cornstarch keeps the chicken breast fillet wonderfully tender and juicy when stir-frying over high heat in the wok.
Preserving vegetable crunch: Ensure very high heat and short cooking times in the wok so the snow peas and button mushrooms stay crisp and fresh.
30 min
Under an hour
