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Moo Goo Gai Pan

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If you’re a fan of fresh, crisp vegetables and tender chicken bathed in a light, flavorful sauce, Moo Goo Gai Pan is a dish you need to try. This Cantonese stir-fry is beloved for its balance of flavors, simple ingredients, and wholesome appeal. Whether you’re looking for a quick weeknight dinner or a healthy meal packed with veggies, this dish delivers on all fronts.

Ingredients

For the Stir-Fry:

    • 1 lb chicken breast, thinly sliced

    • 1 cup mushrooms, sliced (button or shiitake work best)

    • 1 cup snow peas

    • ½ cup carrots, thinly sliced

    • ½ cup bamboo shoots (optional, for crunch)

    • ½ cup water chestnuts, sliced

    • 2 cloves garlic, minced

    • 1 tablespoon ginger, grated

    • 2 tablespoons vegetable oil

    • 2 green onions, sliced (for garnish)

For the Sauce:

    • 1 cup chicken broth

    • 2 tablespoons soy sauce

    • 1 tablespoon oyster sauce

    • 1 teaspoon sesame oil

    • 1 teaspoon sugar

    • 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)

Instructions

Step 1: Prep the Ingredients

Since stir-frying happens quickly, it’s best to have everything ready before you start cooking. Slice the chicken, mushrooms, and vegetables into thin, even pieces for even cooking.

Step 2: Marinate the Chicken

In a small bowl, toss the sliced chicken with 1 teaspoon soy sauce and ½ teaspoon cornstarch. Let it sit for 10 minutes to help tenderize the meat.

Step 3: Cook the Chicken

Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until just cooked through. Remove from the pan and set aside.

Step 4: Sauté the Vegetables

In the same pan, add another tablespoon of oil. Stir-fry the garlic and ginger for 30 seconds until fragrant. Then add the mushrooms, carrots, bamboo shoots, and water chestnuts. Cook for 3 minutes before adding the snow peas.

Step 5: Combine Everything

Return the cooked chicken to the pan. Pour in the chicken broth mixture, stirring to coat everything evenly. Let it simmer for 1-2 minutes until the sauce slightly thickens.

Step 6: Finish and Serve

Drizzle with sesame oil, garnish with green onions, and serve immediately over steamed rice or noodles.

Notes

Tips for the Best Moo Goo Gai Pan

    • Velveting the Chicken: The cornstarch marinade makes the chicken extra tender and silky.

    • Don’t Overcook the Vegetables: Keep them crisp by stir-frying on high heat for a short time.

    • Use a Wok if Possible: It ensures even cooking and prevents overcrowding.

    • Make It Spicy: Add a dash of chili flakes or Sriracha for heat.

  • Author: niold.com

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