Description
Moo goo gai pan delights taste buds with tender chicken and mushrooms dancing in a silky sauce. Chinese cuisine lovers will savor this classic stir-fry that delivers comfort and flavor in each satisfying bite.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) chicken breast, sliced
Vegetables:
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup snow peas
- 1 cup sliced bamboo shoots
- 1 cup sliced water chestnuts
Sauces and Seasonings:
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- Whisk chicken broth, soy sauce, oyster sauce, and cornstarch in a small bowl to create a silky sauce base, then set aside for later use.
- Warm vegetable oil in a large wok or skillet over medium-high heat until shimmering and hot.
- Sauté minced garlic and ginger for 30 seconds, releasing their aromatic essence and preventing burning.
- Add chicken slices and stir-continuously until meat turns opaque and completely cooked through, approximately 3-4 minutes.
- Introduce a colorful medley of mushrooms, carrots, snow peas, bamboo shoots, and water chestnuts into the wok, tossing rapidly to maintain their vibrant crunch and prevent overcooking.
- Gently cascade the prepared sauce over the chicken and vegetable mixture, stirring constantly until the liquid transforms into a glossy, thick coating that clings to each ingredient.
- Delicately adjust seasoning with salt and freshly ground black pepper, ensuring a balanced flavor profile.
- Transfer the steaming moo goo gai pan immediately onto a bed of fluffy steamed rice, serving while piping hot to preserve texture and temperature.
Notes
- Customize the protein by swapping chicken with tofu for a vegetarian version that maintains the dish’s delicate texture and flavor profile.
- Use low-sodium soy sauce to control salt intake without compromising the authentic taste of this classic Chinese stir-fry.
- Slice chicken and vegetables uniformly to ensure even cooking and create a professional, restaurant-quality presentation.
- Prep all ingredients before starting to cook, as this quick stir-fry method requires rapid and continuous movement in the wok or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 45 mg