Moo Goo Gai Pan

Why You’ll Love This Recipe

This stir-fry is easy to make, packed with protein and veggies, and perfect for a nutritious weeknight dinner. The sauce is mild yet savory, letting the natural flavors of the chicken and vegetables shine. Plus, it’s versatile—you can customize the veggies to your liking.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced

• 2 tablespoons vegetable oil

• 1 cup sliced mushrooms (button or shiitake)

• 1 cup snow peas or snap peas

• 1 cup sliced bamboo shoots (canned or fresh)

• 1 cup sliced water chestnuts (canned)

• 1 small carrot, thinly sliced

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 3 green onions, sliced

• 1/4 cup chicken broth

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon cornstarch mixed with 2 tablespoons water

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Sauce:
   In a small bowl, mix chicken broth, soy sauce, oyster sauce, and cornstarch slurry. Set aside.

2. Cook Chicken:
   Heat vegetable oil in a wok or large skillet over medium-high heat.
   Add chicken and cook until no longer pink, about 4-5 minutes. Remove chicken and set aside.

3. Cook Vegetables:
   In the same pan, add garlic, ginger, and green onions; stir-fry for 30 seconds.
   Add mushrooms, carrots, peas, bamboo shoots, and water chestnuts.
   Stir-fry for 4-5 minutes until vegetables are tender-crisp.

4. Combine and Thicken:
   Return chicken to the pan.
   Pour in sauce and stir well.
   Cook for 1-2 minutes until sauce thickens and coats chicken and vegetables.

5. Serve:
   Serve hot over steamed rice or noodles.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• Protein: Substitute chicken with shrimp, beef, or tofu.

• Vegetables: Add broccoli, bell peppers, or baby corn.

• Spicy: Add a dash of chili flakes or fresh sliced chili.

• Sauce: Use low-sodium soy sauce for a lighter version.

• Gluten-Free: Use tamari and gluten-free oyster sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently in a skillet or microwave until warmed through.

FAQs

Can I use frozen vegetables?

Yes, but adjust cooking time and avoid overcooking.

How do I prevent chicken from drying out?

Cook chicken quickly over high heat and don’t overcook.

Can I prepare this ahead of time?

Yes, cook and store separately; combine and reheat before serving.

Is this dish healthy?

Yes, it’s packed with lean protein and vegetables.

Can I make this vegetarian?

Yes, substitute chicken with tofu or tempeh.

What’s the best rice to serve with it?

Steamed jasmine or white rice pairs well.

How thick should the sauce be?

The sauce should be glossy and coat the ingredients without being too thick.

Can I add more garlic or ginger?

Absolutely, adjust to your taste preference.

How do I make it spicy?

Add chili garlic sauce or fresh chilies while stir-frying.

Can I freeze leftovers?

Freeze cooked dish in airtight containers for up to 2 months.

Conclusion

Moo Goo Gai Pan is an easy, delicious stir-fry that combines tender chicken and fresh vegetables in a light, savory sauce. Quick to prepare and packed with flavor, it’s a perfect dish for a wholesome weeknight dinner.

Moo Goo Gai Pan

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Chinese
• Diet: Gluten Free

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Description

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken breast and a colorful mix of fresh vegetables cooked in a light, savory sauce. This quick and healthy dish is perfect for a nutritious weeknight meal, offering a delicious balance of textures and flavors with minimal fuss.

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Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced

• 2 tablespoons vegetable oil

• 1 cup sliced mushrooms (button or shiitake)

• 1 cup snow peas or snap peas

• 1 cup sliced bamboo shoots (canned or fresh)

• 1 cup sliced water chestnuts (canned)

• 1 small carrot, thinly sliced

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 3 green onions, sliced

• 1/4 cup chicken broth

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

• Salt and pepper, to taste

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Instructions

• Prepare Sauce:
  In a small bowl, combine chicken broth, soy sauce, oyster sauce, and cornstarch slurry. Set aside.

• Cook Chicken:
  Heat vegetable oil in a wok or large skillet over medium-high heat.
  Add chicken slices and cook until no longer pink, about 4-5 minutes. Remove chicken and set aside.

• Cook Vegetables:
  In the same pan, add garlic, ginger, and green onions; stir-fry for 30 seconds.
  Add mushrooms, carrots, peas, bamboo shoots, and water chestnuts.
  Stir-fry for 4-5 minutes until vegetables are tender-crisp.

• Combine and Thicken:
  Return chicken to the pan.
  Pour in the prepared sauce and stir well.
  Cook for 1-2 minutes until sauce thickens and coats the chicken and vegetables.

• Serve:
  Serve hot over steamed rice or noodles.

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Notes

Substitute chicken with shrimp, beef, or tofu for variety.Add other veggies like broccoli or bell peppers to customize.Adjust spice level with chili flakes or fresh chili.Use low-sodium soy sauce for a lighter taste.For gluten-free, replace soy sauce with tamari and oyster sauce with a gluten-free alternative.