For the Chicken Velveting Marinade:
For the Moo Go Gai Pan Sauce:
Marinate the chicken using the velveting ingredients above. Set aside.
Prepare the vegetables and let's prepare the sauce.
Mix the sauce ingredients in a bowl. Set aside.
Heat the oil in a pan over medium heat. Add the chicken then cook for about 3 to 4 minutes or until the color turned opaque. Remove and set aside.
Using the same pan, stir fry the vegetable medley (or you can blanch them to get that nice color). Add the shiitake mushrooms and stir.
Put the chicken back, add the water chestnuts and straw mushrooms (this is optional).
Add the sauce and toss nicely to combine. Gradually pour the cornstarch slurry, add more if needed.
Gently toss the mixture and let the slurry thickens so the sauce evenly coats the veggies and chicken.
Serve hot over jasmine rice.
Calories: 293kcal | Carbohydrates: 20g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 731mg | Potassium: 646mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2336IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 2mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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