Description
This Moo Goo Gai Pan recipe is a classic Chinese stir-fry dish featuring tender chicken and a medley of fresh vegetables in a savory sauce. It’s quick and easy to make, perfect for a delicious weeknight meal.
Ingredients
Units
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 large egg white
- 2 tablespoons + 1 teaspoon cornstarch, divided use
- 1 tablespoon vegetable oil, divided use
For the Stir-Fry:
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups sliced mushrooms
- 1 cup snow peas
- 1/2 cup thinly sliced carrots
- 1 8–ounce can sliced water chestnuts, drained
- 1 8–ounce can sliced bamboo shoots, drained
For the Sauce:
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a bowl, whisk together egg white and 1 tablespoon of cornstarch. Toss chicken slices in the mixture, refrigerate for 30 minutes, then strain excess liquid.
- Stir-Fry the Vegetables: Cook carrots in oil and water for 2-3 minutes. Add mushrooms, then snow peas, water chestnuts, bamboo shoots, and season with salt and pepper. Set aside.
- Cook the Chicken: Stir-fry chicken in oil until cooked through. Add garlic and ginger.
- Make the Sauce: Whisk chicken stock, sugar, soy sauce, sesame oil, and cornstarch. Add vegetables back to the pan, pour in the sauce, and bring to a boil until thickened.
- Serve: Serve immediately over rice if desired.
Notes
- You can customize the vegetables in this dish to suit your preferences.
- For a spicier version, add some red pepper flakes or a splash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
