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Moo Goo Gai Pan

Moo Goo Gai Pan
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Moo Goo Gai Pan is a delightful and quick stir-fry that showcases tender chicken, fresh mushrooms, and vibrant vegetables all enveloped in a rich savory sauce. This dish is perfect for busy weeknights or casual family meals, delivering a wonderful blend of flavors and textures that everyone will love. In just 25 minutes, you can whip up this wholesome meal, making it a staple in your culinary repertoire. Customize it with your favorite veggies or proteins for an even more personal touch!

Ingredients

Scale
  • 1 pound chicken breasts (sliced into thin strips)
  • 3 tablespoons cornstarch (divided)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 3 tablespoons vegetable oil (divided)
  • 1 medium carrot (thinly sliced)
  • 6 ounces snow peas
  • 6 ounces mushrooms (sliced)
  • 8 ounces canned sliced water chestnuts (drained)
  • 8 ounces canned sliced 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

  1. In a bowl, toss the chicken with 2 tablespoons cornstarch, salt, and white pepper. Add 1 tablespoon vegetable oil and mix to separate the strips.
  2. Heat 2 tablespoons vegetable oil in a wok over medium-high heat. Cook the chicken for about 30 seconds on each side until no longer pink; remove from pan.
  3. Stir-fry carrots, snow peas, and mushrooms for three minutes until slightly softened.
  4. Add water chestnuts, bamboo shoots, and garlic; sauté for one minute.
  5. Return chicken to skillet; pour in chicken stock and soy sauce. Add sugar and sesame oil; bring to a gentle boil for one to two minutes.
  6. Mix remaining cornstarch with cold water to create a slurry; add to skillet and stir until thickened.
  7. Taste and adjust seasoning if necessary before serving over rice.

Nutrition

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