Description
A delicious and easy-to-make Moo Goo Gai Pan recipe, a classic Chinese-American stir-fry dish featuring tender chicken and an assortment of crisp vegetables in a savory sauce. Perfect served over steamed rice for a satisfying meal.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless, skinless chicken breasts (thinly sliced)
- 2 tablespoons soy sauce (divided)
- 1 tablespoon cornstarch
Stir-Fry Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup chicken broth
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 cup sliced white mushrooms
- 1 cup snow peas
- 1 cup thinly sliced carrots
- 1/2 cup sliced water chestnuts
- 1/2 cup bamboo shoots (optional)
- 2 cloves garlic (minced)
- 1/2 teaspoon grated ginger
- 2 green onions (sliced, for garnish)
Instructions
- Marinate the Chicken: Toss chicken with 1 tablespoon soy sauce and cornstarch. Marinate for 10–15 minutes.
- Prepare the Sauce: Mix remaining soy sauce, oyster sauce, rice vinegar, sesame oil, and chicken broth in a bowl.
- Cook the Chicken: Cook marinated chicken in oil until no longer pink. Set aside.
- Stir-Fry Vegetables: Sauté garlic, ginger, mushrooms, carrots, and snow peas. Add water chestnuts and bamboo shoots.
- Combine Everything: Return chicken to the pan. Pour in the sauce and cook until thickened.
- Serve: Garnish with green onions and serve hot over rice.
Notes
- For a low-carb option, serve with cauliflower rice.
- You can customize the vegetables based on availability, such as broccoli, bell peppers, or baby corn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
