Description
This Deliciously Easy Moo Goo Gai Pan recipe features tender, velvety chicken breast stir-fried with a medley of fresh vegetables like mushrooms, snow peas, and water chestnuts in a savory oyster sauce. Ready in just 25 minutes, it’s a quick and healthy Chinese-American classic perfect for a weeknight dinner, served over steamed rice or noodles.
Ingredients
Scale
Main Ingredients:
- 1 lb (450g) boneless skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch (for velveting the chicken)
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 tablespoon vegetable oil (plus more for stir-frying)
- 8 oz (225g) white mushrooms, sliced
- 1 cup snow peas
- 1/2 cup canned sliced water chestnuts, drained
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced bamboo shoots (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Sauce Ingredients:
- 1 cup (240ml) chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (mixed with 2 tbsp water for slurry)
Instructions
- Prepare the chicken marinade: In a bowl, combine thinly sliced chicken breasts, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon vegetable oil. Mix well to coat the chicken evenly.
- Marinate the chicken: Let the chicken marinate for 10 to 15 minutes while you prepare the vegetables to enhance tenderness and flavor.
- Prepare the sauce: In a small bowl, whisk together 1 cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Set the sauce mixture aside.
- Heat the pan: Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, ensuring it’s hot enough for stir-frying.
- Cook the chicken: Add the marinated chicken to the skillet and stir-fry for 3 to 4 minutes until the chicken is just cooked but still tender. Remove the chicken from the pan and set aside.
- Stir-fry aromatics: Add a bit more oil if needed, then stir-fry the minced garlic and ginger for about 30 seconds until fragrant.
- Cook the vegetables: Add sliced mushrooms, carrots, bamboo shoots, and water chestnuts to the skillet. Stir-fry these for 3 to 4 minutes until they start to soften.
- Add snow peas: Incorporate the snow peas and stir-fry for an additional 1 to 2 minutes, keeping the vegetables crisp and vibrant.
- Combine chicken and vegetables: Return the cooked chicken to the pan, mixing it evenly with the vegetables.
- Add the sauce: Pour in the prepared sauce mixture and stir well to coat all ingredients evenly.
- Simmer: Allow the mixture to simmer for 2 to 3 minutes until the sauce thickens to a glossy consistency and coats the chicken and vegetables thoroughly.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a complete meal.
- Garnish (optional): Sprinkle with chopped scallions or sesame seeds to add extra flavor and visual appeal.
Notes
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
- You can adjust the thickness of the sauce by varying the amount of cornstarch slurry.
- Feel free to add other vegetables like baby corn or bell peppers for added texture and color.
- Use low-sodium soy sauce to keep the dish healthier.
- Serve with steamed jasmine rice or egg noodles for an authentic experience.
