Description
Moo Goo Gai Pan is a beloved Chinese stir-fry dish that perfectly marries tender chicken, earthy mushrooms, and crisp vegetables in a savory sauce. This quick and easy recipe is ideal for busy weeknights or casual gatherings, bringing the comfort of takeout right into your kitchen. With its vibrant colors and delectable flavors, this meal is sure to impress family and friends alike. Ready in just 25 minutes, Moo Goo Gai Pan offers a nutritious option packed with lean protein and fresh veggies. Discover how simple it is to create this delicious dish at home!
Ingredients
Scale
- 1 pound chicken breasts (thinly sliced)
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 3 tablespoons vegetable oil
- 1 medium carrot (sliced)
- 6 ounces snow peas
- 6 ounces mushrooms (sliced)
- 8 ounces canned water chestnuts (drained)
- 8 ounces canned bamboo shoots (drained)
- 3 cloves garlic (minced)
- 1 ¼ cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
Instructions
- In a large bowl, mix chicken with cornstarch, salt, and pepper; add oil to coat.
- Heat oil in a wok over medium-high heat; cook chicken until just done, then set aside.
- Stir-fry carrots, snow peas, and mushrooms for about three minutes.
- Add water chestnuts and garlic; sauté for one minute.
- Return chicken to the skillet; stir in stock, soy sauce, sugar, and sesame oil. Bring to a boil.
- Thicken the sauce with cornstarch slurry if desired; adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg