Mah Gu Gai Pin Moo Goo Gai Pan
Experience the perfect balance of savory flavors and vibrant textures with Mah Gu Gai Pin Moo Goo Gai Pan, a classic Cantonese stir-fry dish bursting with fresh vegetables and tender chicken. This quick and easy recipe features succulent chicken breast marinated in soy sauce and cornstarch for a silky texture, stir-fried alongside crispy snow peas, earthy mushrooms, crunchy water chestnuts, and broccoli florets for a delightful medley of colors and nutrients. A rich, fragrant sauce made with chicken broth, oyster sauce, sesame oil, and a hint of white pepper ties everything together, creating a harmonious dish that’s both comforting and wholesome. Ready in just 30 minutes, it’s perfect served over steamed rice or noodles for a satisfying, crowd-pleasing meal. Whether you’re new to Asian-inspired cooking or looking to perfect your stir-fry technique, this dish checks all the boxes for flavor, simplicity, and visual appeal.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 8 ounces white button mushrooms, sliced
- 1 cup snow peas
- 1 cup carrots, thinly sliced
- 1 cup water chestnuts, sliced
- 1 cup broccoli florets
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
Instructions
Thinly slice the chicken breast into bite-sized pieces. In a small bowl, combine the chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
Add another tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the mushrooms, snow peas, carrots, water chestnuts, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the chicken broth, oyster sauce, sesame oil, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and white pepper.
Return the cooked chicken to the wok. Pour the sauce mixture over the chicken and vegetables. Stir-fry everything together for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
Serve hot over steamed rice or noodles and enjoy your delicious Moo Goo Gai Pan!
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 33.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 29.9 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4577 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
