Description
Simple Moo Goo Gai Pan is a quick and healthy Chinese-American stir-fry featuring tender chicken, mushrooms, and crisp vegetables in a light, savory sauce that’s perfect for weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 cup white button mushrooms or shiitake, sliced
- 1 cup snow peas or sugar snap peas
- 1/2 cup sliced carrots
- 1/2 cup bamboo shoots or water chestnuts (optional)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 cup chicken broth
- 2 tsp cornstarch (divided)
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- In a bowl, mix 1 tsp cornstarch, 1 tbsp soy sauce, and sesame oil; marinate chicken for 10–15 minutes.
- Prepare sauce by combining chicken broth, remaining soy sauce, oyster sauce, and 1 tsp cornstarch.
- Heat 1 tbsp vegetable oil in a skillet or wok over medium-high heat; sauté chicken until just cooked through, then remove from pan.
- Add remaining oil to the pan; stir-fry garlic and ginger until fragrant.
- Add mushrooms, carrots, and other vegetables; stir-fry until just tender-crisp.
- Return chicken to the pan; pour in the sauce and stir until it thickens and coats the ingredients.
- Serve hot over steamed rice or noodles.
Notes
- Add baby corn, bell peppers, or broccoli for variation.
- Use tofu and vegetable broth for a vegetarian version.
- Substitute hoisin sauce for a sweeter taste or add rice vinegar for tanginess.
- Reheat leftovers in a skillet with a splash of broth for best results.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
