Description
Moo goo gai pan delivers a classic Chinese restaurant favorite right to your kitchen with tender chicken and crisp vegetables that come together in minutes. Grab your wok and whip up this delightful stir-fry that brings restaurant-quality flavor to your dinner table without any complicated techniques.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken breast
Vegetables:
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup snow peas
- 2 cloves garlic
- 1 tablespoon fresh ginger
Cooking and Seasoning:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- ¼ cup chicken broth
- 1 teaspoon sesame oil
- Salt
- Pepper
- Cooked white rice or brown rice
Instructions
- Heat 2 tablespoons vegetable oil in a large skillet at medium-high heat (375°F) until shimmering and hot.
- Add 1 pound thinly sliced chicken breast to the skillet, spreading pieces evenly to ensure maximum browning.
- Cook chicken for exactly 5-7 minutes, stirring occasionally until golden brown and internal temperature reaches 165°F.
- Transfer browned chicken to a clean plate, keeping it warm and accessible.
- In the same skillet, add 1 cup mushrooms, 1 cup broccoli florets, 1 cup bell peppers, and 1 cup snow peas.
- Sprinkle 2 minced garlic cloves and 1 tablespoon minced fresh ginger over the vegetables.
- Stir-fry vegetables for precisely 3-4 minutes, maintaining a crisp texture and vibrant color.
- Whisk 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, ¼ cup chicken broth, and 1 teaspoon sesame oil in a separate small bowl.
- Return chicken to the skillet with the sautéed vegetables.
- Pour sauce mixture over chicken and vegetables, stirring gently to coat evenly.
- Simmer for 2-3 minutes until sauce thickens and everything is thoroughly heated.
- Taste and season with salt and pepper as needed.
- Serve immediately over steamed white or brown rice.
Notes
- Always slice chicken against the grain for the most tender, juicy texture in your stir-fry.
- Prep all vegetables and sauce ingredients before starting to cook, ensuring quick and even cooking.
- For a low-carb version, replace rice with cauliflower rice or serve over spiralized zucchini noodles.
- Keep vegetables crisp by not overcooking; stir-frying should take just 3-4 minutes to maintain color and nutrients.
- Prep Time: 5 minutes
- Cook Time: 10-14 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg