Moo Goo Gai Pan
Dive into the vibrant flavors of Moo Goo Gai Pan, a classic Chinese-American stir-fry that combines tender slices of marinated chicken with a colorful medley of crisp vegetables like mushrooms, snow peas, and carrots. Enhanced by a savory sauce made with oyster sauce, soy sauce, and a hint of sesame oil, this dish strikes the perfect balance of umami and freshness. Ready in just 35 minutes, Moo Goo Gai Pan is a quick and healthy dinner option that’s perfect for busy weeknights. Serve it over steamed rice or noodles to soak up every drop of the delicious sauce, and don’t forget the garnish of bright green onions for an added burst of flavor. This easy recipe is a must-try for fans of takeout-style meals made at home!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 8 ounces mushrooms, sliced
- 6 ounces snow peas
- 1 carrot, thinly sliced
- 4 ounces water chestnuts, drained and sliced
- 3 tablespoons chicken broth
- 1.5 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 green onions, chopped
Instructions
Slice the chicken breasts into thin strips. In a small bowl, mix 1 tablespoon of soy sauce and 1 teaspoon of cornstarch to create a marinade. Add the chicken to the bowl, toss to coat, and let marinate for 10 minutes.
In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips to the pan and stir-fry until they are fully cooked, about 4–5 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the mushrooms, snow peas, carrot, and water chestnuts to the wok. Stir-fry the vegetables for 3–4 minutes or until they are crisp-tender.
In a small bowl, whisk together the chicken broth, oyster sauce, remaining 1 tablespoon of soy sauce, sesame oil, sugar, and the remaining 1 teaspoon of cornstarch. Pour the sauce mixture into the wok and stir well to coat the vegetables.
Return the cooked chicken to the wok and toss everything together. Cook for an additional 2–3 minutes until the sauce has thickened slightly and everything is warm.
Garnish the dish with chopped green onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 30.6 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 377 mg | 29% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4015 mg | 85% | |
*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.
