Description
This moo goo gai pan brings authentic Chinese-American takeout flavors right to your kitchen with tender chicken, crisp vegetables, and a savory garlic sauce that comes together in minutes. You’ll love how the mushrooms and snow peas stay bright and tender-crisp in every bite.
Ingredients
Scale
Main Ingredients:
- 1 lb chicken breast
- 2 cups mushrooms
- 1 cup bell peppers
- 1 cup snow peas
Seasonings and Sauces:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic
- Salt
- Pepper
Cooking Components:
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
Instructions
- Pour 2 tablespoons vegetable oil into a large skillet, heating to 350°F over medium-high heat until the surface shimmers slightly.
- Drop minced garlic into the hot oil, stirring rapidly for 30 seconds until aromatic and just turning golden.
- Add 1 lb sliced chicken breast to the skillet, spreading pieces evenly to ensure maximum contact with the hot surface. Cook for 4-5 minutes, turning occasionally until protein turns completely opaque and reaches 165°F internal temperature.
- Tumble 2 cups sliced mushrooms, 1 cup bell peppers, and 1 cup snow peas into the skillet. Sauté for 2-3 minutes, maintaining high heat to prevent vegetables from becoming soggy.
- Drizzle 2 tablespoons soy sauce and 1 tablespoon oyster sauce over the ingredients, quickly tossing to distribute flavors evenly.
- Whisk 1 tablespoon cornstarch with ¼ cup water in a small bowl until smooth. Pour the mixture into the skillet, stirring constantly to prevent clumping.
- Continue cooking for 1-2 minutes, watching the sauce transform from watery to glossy and slightly thickened.
- Sprinkle salt and pepper to your taste preference, giving a final gentle toss to incorporate seasonings.
- Transfer the steaming stir-fry directly onto a bed of hot rice, serving immediately while everything remains piping hot.
Notes
- Slice chicken and vegetables thinly and evenly to ensure quick, uniform cooking in the stir-fry.
- Use a high-heat cooking method like a wok or large skillet to get a nice sear on the chicken and crisp vegetables.
- For a gluten-free version, swap regular soy sauce for tamari and check that oyster sauce is gluten-free.
- Keep ingredients moving constantly during cooking to prevent burning and maintain a bright, fresh texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg