Description
Moo goo gai pan brings tender chicken and fresh vegetables together in a quick, delicious Chinese stir fry that whisks your taste buds straight to a bustling restaurant kitchen. Grab your wok and make this classic takeout favorite with simple ingredients that come together faster than delivery can arrive.
Ingredients
Scale
Proteins:
- 3 boneless, skinless chicken breasts
Vegetables:
- 1 cup bell peppers (red and yellow)
- 1 cup fresh shiitake or button mushrooms
- 1 cup snow peas
Seasonings and Sauces:
- 3 tablespoons low-sodium soy sauce
- ½ cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 1 teaspoon sesame oil
Instructions
- Gather and prepare all ingredients: chop 1 cup mushrooms, 1 cup bell peppers, and 1 cup snow peas into bite-sized pieces. Slice 1.5 lbs chicken breasts thinly against the grain.
- Create a zesty marinade by mixing 2 tbsp soy sauce, minced garlic, and sliced ginger in a bowl. Coat your chicken pieces thoroughly and let sit for 15 minutes.
- Warm 2 tbsp vegetable oil in a large skillet at medium-high heat (375°F). Carefully transfer marinated chicken and cook until edges turn golden brown, approximately 5-6 minutes.
- Add prepared mushrooms, bell peppers, and snow peas to the skillet. Stir-fry vegetables with chicken for 4-5 minutes until vegetables become crisp-tender.
- Whisk 1 tbsp cornstarch with ½ cup chicken broth and 1 tbsp soy sauce in a separate small bowl until smooth. Pour mixture over stir-fry and gently toss to create a light, glossy sauce.
- Remove skillet from heat and drizzle 1 tsp sesame oil across the dish. Transfer to serving plates immediately while hot and fresh.
Notes
- Slice chicken against the grain for tender, easy-to-eat pieces that will absorb marinade flavors perfectly.
- Prep all ingredients before starting to cook, ensuring your vegetables are uniformly chopped for even cooking.
- Keep high heat consistent during stir-frying to get that authentic restaurant-style sear and prevent soggy vegetables.
- For a gluten-free version, swap regular soy sauce with tamari and use cornstarch carefully to maintain the same silky sauce texture.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg