Description
Quick and delightful Moo Goo Gai Pan serves up tender chicken and fresh vegetables in a savory sauce that makes weeknight dinner a breeze. Grab your wok and whip up this classic Chinese-American favorite that brings restaurant-quality flavor right to your kitchen.
Ingredients
Scale
Proteins:
- 1 lb chicken breast
Vegetables:
- 2 cups white mushrooms
- 1 cup snow peas
- ½ cup carrots
- ½ cup water chestnuts
- 2 cloves garlic
- 1 tsp fresh ginger
Sauce and Seasoning:
- ½ cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- ½ teaspoon white pepper
Instructions
- Blend 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil into a marinade. Coat 1 lb chicken breast slices thoroughly and let sit for 15 minutes at room temperature.
- Warm 1 tbsp vegetable oil in a wok over medium-high heat at 375°F. Spread marinated chicken pieces evenly and cook for 3-4 minutes, stirring occasionally until no pink remains.
- Transfer cooked chicken to a clean plate. Add minced garlic and grated ginger to the same hot wok, stirring for 30 seconds until aromatic.
- Toss 2 cups mushrooms, 1 cup snow peas, ½ cup carrots, and ½ cup water chestnuts into the wok. Sauté rapidly for 2-3 minutes, maintaining crisp texture.
- Whisk ½ cup chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp cornstarch, and ½ tsp white pepper in a separate bowl until smooth.
- Return chicken to the wok and pour prepared sauce over ingredients. Stir constantly for 1-2 minutes until sauce thickens and coats everything evenly.
- Sprinkle 1 tbsp sesame seeds and 2 tbsp chopped green onions across the dish. Serve immediately with steamed rice.
Notes
- Marinate chicken for at least 15 minutes to enhance flavor and tenderness, allowing the soy sauce and sesame oil to penetrate the meat.
- Keep vegetables crisp-tender by stir-frying quickly over high heat, maintaining their vibrant color and nutritional value.
- Adjust sauce thickness by adding more cornstarch for a thicker consistency or more broth for a lighter sauce.
- Swap protein or vegetables based on dietary preferences, using tofu for vegetarian version or adding more seasonal vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 7-9 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 50 mg