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.
Ingredients
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1 lb boneless, skinless chicken breast, thinly sliced
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2 tablespoons vegetable oil
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1 cup sliced mushrooms (button or shiitake)
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1 cup snow peas or snap peas
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1 cup sliced bamboo shoots (canned or fresh)
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1 cup sliced water chestnuts (canned)
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1 small carrot, thinly sliced
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3 cloves garlic, minced
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1 tablespoon ginger, minced
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3 green onions, sliced
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1/4 cup chicken broth
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper, to taste
Instructions
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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.
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.
