Moo Goo Gai Pan Iii
Elevate your weeknight dinner game with Moo Goo Gai Pan III, a quick and flavorful Chinese-American stir-fry that’s bursting with vibrant vegetables and tender chicken. This 30-minute recipe combines juicy marinated chicken with a colorful medley of button mushrooms, crunchy snow peas, sweet carrots, and crisp water chestnuts, all coated in a savory, umami-packed sauce made with oyster sauce, soy sauce, and sesame oil. Perfectly balanced with just a hint of sweetness, this dish is stir-fried to perfection, ensuring every bite is deliciously crisp and fresh. Serve it over a bed of steamed white rice or noodles for a wholesome, satisfying meal that’s easy enough for a busy weeknight yet impressive enough to serve guests. With simple ingredients and classic cooking techniques, Moo Goo Gai Pan III is a must-try recipe for stir-fry lovers seeking authentic flavors at home!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Cornstarch
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 3 tablespoons Vegetable oil
- 3 cloves Fresh garlic, minced
- 1 teaspoon Fresh ginger, minced
- 8 ounces Button mushrooms, sliced
- 1 cup Snow peas
- 1 large Carrot, thinly sliced
- 1 can (8 oz) Water chestnuts, sliced
- 1.5 cups Chicken broth
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 2 stalks Green onions, sliced
Instructions
Slice the chicken breast into thin strips. In a medium bowl, mix the chicken with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the Shaoxing wine. Let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until fully cooked. Remove the chicken and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the mushrooms, snow peas, carrots, and water chestnuts to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
In a small bowl, mix the chicken broth, oyster sauce, remaining 1 tablespoon of soy sauce, sugar, and the remaining 1 tablespoon of cornstarch until smooth.
Return the cooked chicken to the skillet. Pour in the sauce mixture and stir well. Cook for an additional 2-3 minutes, or until the sauce thickens and coats everything evenly.
Drizzle the sesame oil over the stir-fry and mix. Garnish with green onions before serving.
Serve hot over steamed white rice or noodles, if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1070 mg | 23% | |
*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.
