Moo Goo Gai Pan I
Delight your taste buds with Moo Goo Gai Pan I, an irresistible stir-fry bursting with vibrant vegetables and tender chicken in a savory, silky sauce. This classic Chinese-American dish features crisp snow peas, earthy mushrooms, crunchy water chestnuts, and sweet carrots, all elevated by a rich combination of soy sauce, oyster sauce, and sesame oil. The recipe comes together quickly, thanks to simple stir-fry techniques and a balance of fresh aromatics like garlic and ginger, making it perfect for busy weeknights. Serve this flavorful creation over steamed rice for a wholesome, restaurant-quality meal that’s ready in under 40 minutes. Whether you're craving healthy takeout-inspired fare or a satisfying family favorite, Moo Goo Gai Pan I delivers on all fronts!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 cup chicken broth
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons neutral cooking oil (e.g., vegetable or canola)
- 8 ounces fresh white button mushrooms (sliced)
- 4 green onions (cut into 1-inch pieces)
- 1 cup snow peas (trimmed)
- 1 medium carrot (thinly sliced)
- 1 can water chestnuts (sliced, canned, and drained)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Slice the chicken breast thinly across the grain. In a bowl, combine the chicken with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Mix well, cover, and set aside to marinate for at least 10 minutes.
In a small bowl, prepare the sauce by mixing the chicken broth, oyster sauce, remaining soy sauce, sugar, sesame oil, and the remaining tablespoon of cornstarch. Stir until the cornstarch is fully dissolved and set aside.
Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3–4 minutes or until fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of cooking oil to the skillet. Stir-fry the garlic and ginger for about 30 seconds until fragrant.
Add the mushrooms, carrots, snow peas, and water chestnuts to the skillet. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the skillet and pour the prepared sauce over all the ingredients. Reduce the heat to medium and stir everything together until the sauce thickens, about 2 minutes.
Season to taste with salt and pepper. Add the green onions and give it a final toss.
Serve hot over steamed white rice for a complete meal.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 25.7 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4645 mg | 99% | |
*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.
