Moo Goo Gai Pan Ii
Moo Goo Gai Pan II is a vibrant and flavorful Chinese stir-fry that brings together tender chicken and an array of crisp, colorful vegetables in a delectable savory sauce. This quick, 35-minute recipe combines classic ingredients like mushrooms, snow peas, and water chestnuts, elevated by the bold flavors of oyster sauce, hoisin sauce, and a touch of sesame oil. Perfect for weeknights, this dish is light, healthy, and bursting with umami, offering the ideal balance of textures and flavors. Serve it over steamed rice or noodles for a wholesome, restaurant-quality meal from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry or rice wine
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 8 ounces button mushrooms, sliced
- 4 ounces snow peas
- 4 ounces water chestnuts, sliced
- 1 cup broccoli florets
- 1 medium carrot, peeled and thinly sliced
- 2 green onion, sliced into 1-inch pieces
- 1 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
Slice the chicken breast into thin strips, about 1/4 inch thick.
In a medium bowl, mix the chicken with 1 tablespoon of cornstarch, soy sauce, and dry sherry or rice wine. Let it marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 2-3 minutes until it is just cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring quickly for 30 seconds until fragrant.
Add the mushrooms, snow peas, water chestnuts, broccoli florets, carrot slices, and green onions. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
In a small bowl, whisk together the chicken broth, oyster sauce, hoisin sauce, sugar, and the remaining tablespoon of cornstarch. Pour the sauce mixture into the wok and bring it to a simmer.
Return the cooked chicken to the wok, stirring to coat everything in the sauce. Cook for an additional 2 minutes until the sauce thickens and everything is heated through.
Drizzle with sesame oil and give it a final stir before serving. Serve hot, over steamed rice or noodles, if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 28.4 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3418 mg | 73% | |
*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.
