Name: Moo Goo Gai Pan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound chicken breasts (sliced thin); 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

Moo Goo Gai Pan

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Moo Goo Gai Pan is a beloved stir-fry dish that effortlessly combines tender chicken, fresh mushrooms, and vibrant vegetables in a savory sauce. This quick and satisfying meal is perfect for busy weeknights or special gatherings, ensuring delightful flavors while minimizing kitchen time. With just 25 minutes from prep to plate, you can impress your family and guests alike with this colorful and nutritious dish. Plus, it’s easily customizable with your favorite veggies, making it a versatile go-to for any occasion.

Author: Alina
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves about 4 people 1x
Category: Main
Method: Frying
Cuisine: Chinese

Ingredients

Scale

1 pound chicken breasts (sliced thin)
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

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Instructions

In a mixing bowl, toss the chicken with cornstarch, salt, and white pepper. Add 1 tablespoon of oil and mix to coat the chicken.
Heat a wok or large frying pan over medium-high heat with the remaining oil. Sauté the chicken for about 30 seconds per side until just cooked through. Remove and set aside.
Stir-fry carrots, snow peas, and mushrooms in the same pan for about three minutes until slightly softened.
Add water chestnuts, bamboo shoots, and garlic; sauté for one minute.
Return the chicken to the pan and pour in chicken stock along with soy sauce, sugar, and sesame oil. Bring to a gentle boil for one to two minutes.
Thicken the sauce by mixing cornstarch with cold water to form a slurry; add while stirring until desired consistency is achieved.
Taste the sauce for seasoning adjustments before serving.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Find it online: https://treatsbyalina.com/moo-goo-gai-pan/