Description
A delicious and easy-to-make Chinese-American stir-fry dish, Moo Goo Gai Pan features tender chicken and a medley of fresh vegetables in a savory sauce. Serve this flavorful stir-fry over steamed rice for a satisfying meal.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 1 tablespoon vegetable oil
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1 cup thinly sliced carrots
- 1 cup sliced celery
- 1/2 cup sliced water chestnuts
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Marinate Chicken: In a medium bowl, toss chicken with soy sauce and cornstarch.
- Stir-Fry: Heat vegetable oil in a large skillet or wok. Add chicken and cook until no longer pink. Transfer chicken. Add vegetables, garlic, and ginger. Stir-fry until vegetables are tender. Return chicken. Add broth, oyster sauce, rice wine, sesame oil, and white pepper. Thicken with cornstarch slurry. Serve over rice.
Notes
- For a lighter version, use less oil and more chicken broth.
- Bok choy or broccoli can be used as vegetable substitutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 1/2 cups (without rice)
- Calories: 240
- Sugar: 5g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
