Moo Goo Gai Pan

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Moo Goo Gai Pan is a lighter Cantonese-style stir-fry with chicken, mushrooms and a delicate pale sauce. It is gentle in flavour but far from bland, making it a very good choice when you want a wok dish that feels fresh rather than heavy.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Chicken breast – 450 g, sliced
• Mushrooms – 200 g, sliced
• Baby bok choy – 2, chopped
• Bamboo shoots – 100 g
• Water chestnuts – 100 g
• Garlic – 2 cloves, chopped
• Ginger – 2 cm, sliced thinly
• Chicken stock – 150 ml
• Light soy sauce – 1 tbsp
• Sesame oil – 1 tsp
• Cornflour – 1 tbsp
• Neutral oil – 2 tbsp

Method

1. Mix the stock, soy sauce, sesame oil and cornflour into a light finishing sauce.
2. Heat the wok, add oil and stir-fry the chicken until just cooked, then remove it.
3. Add the ginger, garlic and mushrooms and cook until the mushrooms start to release their moisture.
4. Add the bok choy, bamboo shoots and water chestnuts and stir-fry briefly so the vegetables stay crisp.
5. Return the chicken to the wok, pour in the sauce and toss until it lightly thickens and coats everything.
6. Serve hot with steamed rice for a clean, elegant wok supper.