Description
Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender chicken slices, mushrooms, and a medley of fresh vegetables in a light, savory sauce.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 cup white button mushrooms, sliced
- 1 cup snow peas
- 1/2 cup sliced carrots
- 1/2 cup bamboo shoots, drained
- 1/2 cup water chestnuts, sliced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- In a small bowl, mix chicken broth, soy sauce, oyster sauce, and cornstarch. Set aside.
- Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add chicken slices and stir-fry until no longer pink. Remove and set aside.
- Add the remaining oil to the wok. Sauté garlic and ginger for about 30 seconds until fragrant.
- Add mushrooms, carrots, and snow peas. Stir-fry for 2-3 minutes until vegetables begin to soften.
- Add bamboo shoots and water chestnuts. Cook for another 2 minutes.
- Return the chicken to the wok and stir in the sauce mixture. Cook until the sauce thickens and everything is heated through.
- Drizzle with sesame oil, adjust seasoning with salt and pepper, and serve hot over rice.
Notes
- For extra flavor, marinate the chicken in a bit of soy sauce and cornstarch before cooking.
- Can be made with other vegetables like baby corn or broccoli.
- Serve with steamed jasmine rice or brown rice for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg