Nice With Rice


Quick, delicious and nutritious! What more could you ask for? Moo Goo Gai Pan is packed with mushrooms and other good things, and will be a hit with everyone in the family. #familyfare #chickenrecipes #Asianinspired #safoodbloggers #safoodies #foodiez #foodblognation #freshmushrooms #lovemushrooms #fungifreaks #bowledover #wowfood #yummyyyyyy #recipeideas #easymeals #cleaneatingfamily #healthylivingjourney #dinnerideas

Serves 3


300g chicken breast fillets, cut into 5mm thick slices
⅓ cup oil
2-3 cloves garlic, peeled and minced
¼ cup mixed vegetables (snow peas/sugar snap peas and carrots)
1 cup mixed mushrooms, thickly sliced
salt and sugar to taste


1 egg white
a pinch of ground white pepper
½tsp salt

White Sauce

¼ cup chicken broth
1tbsp light soy sauce
¼tsp sesame oil
½tbsp sugar
3 dashes ground white pepper
1tbsp Shaoxing wine, or any Chinese cooking wine
1tsp cornstarch


1 In a bowl, prepare the marinade. Lightly beat the egg white and mix well with the rest of the marinade ingredients. To marinade the chicken, coat well and let it sit, making sure all parts of the chicken are covered. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess marinade.

2 In a wok, heat ⅓ cup of oil to smoky hot, gently drop slices of chicken in and stir-fry, stirring constantly, until the chicken is a little over half done, for about 45 seconds, or until the chicken turns silky white on the surface and is still pink on the inside. Remove from oil and drain on paper towel. Set aside. Reserve 2tbsp of the cooking oil from the wok. Scrape off the wok, and rinse it well.

3 Mix together all White Sauce ingredients. Heat wok with reserved oil, stir-fry minced garlic until lightly browned and fragrant. Toss in the peas, carrots and continue to stir-fry for 2 minutes. Add in mushrooms and stir-fry for another 1-2 minutes.

4 Toss in the chicken, mix well and quickly pour in the White Sauce seasoning. Stir well, cover the wok and gently simmer on medium heat until chicken is completely cooked and sauce has thickened. Remove wok cover, adjust salt, sugar, or other flavorings to taste. Serve with hot steamed rice.