Description
Moo Goo Gai Pan lets home cooks bring classic Chinese restaurant flavors right into their kitchen with tender chicken and mushrooms in a silky sauce. Weeknight dinner becomes wonderfully simple when this delicious stir-fry comes together quickly and satisfies everyone at the table.
Ingredients
Scale
Protein:
- 1 lb (450g) boneless skinless chicken breasts
Vegetables:
- 8 oz (225g) white mushrooms
- 1 cup snow peas
- ½ cup canned sliced water chestnuts
- ½ cup thinly sliced carrots
- ½ cup sliced bamboo shoots
Sauce and Seasoning:
- 1 cup (240ml) chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger
- 2 cloves garlic
Instructions
- Toss 450g chicken breast slices with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon vegetable oil in a mixing bowl until chicken is evenly coated.
- Allow chicken to marinate at room temperature for precisely 15 minutes while preparing other ingredients.
- Combine 240ml chicken broth, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and cornstarch slurry in a separate bowl, whisking until smooth.
- Preheat a large wok or skillet to 375°F (190°C) with 1 tablespoon vegetable oil.
- Add marinated chicken and stir-fry for exactly 3 minutes until chicken turns opaque and slightly golden, then transfer to a clean plate.
- In the same hot wok, sauté 2 minced garlic cloves and 1 teaspoon minced ginger for 30 seconds until fragrant.
- Introduce 225g sliced mushrooms, ½ cup carrots, ½ cup water chestnuts, and ½ cup bamboo shoots, cooking for 4 minutes while continuously stirring.
- Toss 1 cup snow peas into the vegetable mixture and cook for an additional 2 minutes.
- Return chicken to the wok and pour prepared sauce over everything, stirring to coat completely.
- Reduce heat to medium and simmer for 2 minutes until sauce thickens and glossy.
- Transfer immediately to serving plates, ensuring even sauce distribution.
Notes
- Marinate the chicken for maximum flavor and tenderness by letting it sit in the soy sauce mixture for the full 15 minutes.
- Keep vegetables crisp by stir-frying quickly over high heat and avoiding overcooking, which can make them soggy and bland.
- For a low-carb version, swap steamed rice with cauliflower rice or serve the dish over zucchini noodles for a lighter alternative.
- Choose fresh, high-quality vegetables and slice them uniformly to ensure even cooking and a professional-looking final presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: One-Skillet
- Method: Stir Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg