Moo Goo Gai Pan with Jasmine Rice


  • ltbs vegetable oil
  • 500gm chicken breast sliced
  • 2 garlic clove minced
  • 1 tsp minced ginger
  • 2 cups of sliced mushrooms
  • 1 cup of jasmine rice uncooked
  • 1 carrot peeled and sliced
  • 1 zucchini sliced (or broccoli florets)


  • ¾ cup chicken stock
  • 2 tbs soy sauce
  • 1 tbs oyster sauce
  • 1 tbs hoisin sauce


Arrange your ingredients next to the stove in the following order: oil, chicken, carrots and zucchini, garlic and ginger, mushrooms, and mixed sauce. This will help things go quickly once you’ve begun cooking.
Heat your pan on a med-high heat (a flick of water should evaporate on contact), carefully add the vegetable oil, quickly followed by the chicken. Stir fry the chicken, tossing occasionally with a wooden spoon.
Add the carrots and cook for an additional 2 minutes, stirring often. Make a well in the centre of the pot and add the garlic and ginger. Cook in the centre of the pan until fragrant, for about 30-40 seconds, and then mix them in with the rest of the ingredients.
Add the mushrooms and zucchini. Cook, stirring occasionally, for 2 minutes.
Make another well in the centre of the pan and add the sauce. Cook for 1-2 minutes, or until the sauce starts to bubble and thicken slightly.
Fold the stir fry ingredients into the sauce to coat completely. Bring the sauce up to a simmer, and then reduce the heat to low. Cook for a minute longer.
Cook rice as per instructions.
Note: We cannot use any nuts at Sesame Lane, but if your family can safely consume nuts, add a can of drained water chestnuts to this recipe for some crunchy texture.