|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 3g||13%|
|dietary fiber 3g||9%|
|total sugar 6g|
|Vitamin C 2 mg||12%|
|Calcium 51 mg||4%|
|Iron 2 mg||10%|
|Potassium 945 mg||20%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Mah Gu Gai Pan means “fresh mushrooms cooked with chicken slices”. This traditional Cantonese dish is usually served with rice and is made from stir-frying chicken, mushrooms, vegetables and spices. This is a delicious dish to serve to friends and family.
You could even make a side dish of Cantonese pasta or a green salad with ginger dressing. If you prefer to use boneless, skinless chicken thighs, that's an option too. Don't stray too far from the original recipe here, as this is a great ode to the Cantonese dish you'll want to pay tribute to.
“This flavorful stir-fry doesn't require many ingredients. I've made it several times, once with chicken thighs and once with pressed, firm tofu. It's a winner every time! This dependable recipe is quick to make when needed to make dinner quick.” – Danielle Centoni
3 1/2 tablespoon oyster saucedivided
1 tablespoon rice vinegar
freshly ground black pepper, taste good
1 Pound boneless skinless chicken breast, trimmed and cut into thin strips
3 tablespoon cornstarch, divided
3/4 Cup chicken soupdivided
1 tablespoon i am willow
2 teaspoon granulated sugar
1 teaspoon sesame oil
5 tablespoon peanut or vegetable oil
8th ounces cremini mushrooms, thinly sliced
2 teaspoon chopped ginger
1 (8-ounce) can sliced water chestnuts
3/4 Cup grated carrots, Optional
steamed rice, To serve
Gather the ingredients.
In a medium bowl, combine 2 tablespoons oyster sauce, rice vinegar, and a few ground black peppercorns. Add the chicken and mix.
Add 2 tablespoons of cornstarch and stir. Cover and refrigerate for at least 20 minutes or up to overnight.
In a small bowl, stir together 1/2 cup chicken broth, remaining 1 1/2 tablespoons oyster sauce, soy sauce, sugar, sesame oil, and remaining 1 tablespoon cornstarch. Put aside.
Heat a wok or large heavy-bottomed skillet over medium-high heat and add 2 tablespoons peanut oil. When the oil is simmering, add the chicken, discarding the liquid from the marinade (discard the marinade). Stir, stirring constantly, until cooked through, about 5 minutes. Place the chicken on a plate.
Add another tablespoon of peanut oil to the wok. When the oil is shimmering, add the mushrooms and cook, stirring constantly, until the mushrooms start to soften, about 3 minutes.
Add the remaining 1/4 cup chicken broth and continue cooking until most of the liquid has evaporated, 2 to 3 minutes more.
Push the mushrooms to the edge of the pan, making a well in the middle. Add the remaining 2 tablespoons of peanut oil to the well of the skillet.
When the oil is shimmering, add the chopped ginger and water chestnuts to the well and stir, stirring constantly, until heated through, about 1 minute.
Create another well in the center of the pan. Add the chicken stock and soy sauce mixture. Stir the sauce quickly until it thickens and bubbles begin to form.
Return the chicken to the pan with the shredded carrots (if using). Stir the mixture until well blended.
Continue cooking until the chicken is heated through and the carrots are crispy-tender, about an additional minute.
Serve over steamed rice.