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Moo Goo Gai Pan

Moo Goo Gai Pan
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A healthy and flavorful Chinese-American stir-fry featuring tender chicken, fresh mushrooms, snap peas, and water chestnuts in a light savory sauce. Easy to make in under 30 minutes, this Moo Goo Gai Pan is perfect for a quick, wholesome weeknight meal that’s adaptable to various dietary preferences.

Ingredients

Scale

Protein

  • 1 lb boneless chicken breast or thighs, thinly sliced

Vegetables

  • 1 cup fresh mushrooms, sliced
  • 1 cup snow peas or snap peas
  • 1/2 cup sliced water chestnuts
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 green onions, chopped (for garnish)

Sauce

  • 1/2 cup chicken broth
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp oyster sauce (ensure gluten-free if needed)
  • 1 tbsp cornstarch

Cooking Oil

  • 2 tbsp vegetable oil or sesame oil
  • 1 tsp sesame oil (for finishing)

Instructions

  1. Prepare the ingredients: Thinly slice the chicken into bite-sized strips. Wash and chop mushrooms, snap peas, water chestnuts, garlic, and ginger, preparing all vegetables for quick cooking.
  2. Make the sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, and cornstarch until smooth to create the stir-fry sauce.
  3. Stir-fry the chicken: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add chicken in a single layer and cook 3-4 minutes until opaque and lightly browned. Remove and keep warm.
  4. Cook the vegetables: Add remaining oil to the pan, sauté garlic and ginger until fragrant. Add mushrooms, snap peas, and water chestnuts, stir-frying 3-5 minutes until tender-crisp.
  5. Combine and simmer: Return the chicken to the pan, pour in the sauce, stirring to coat everything evenly. Cook an additional 2 minutes until the sauce thickens and ingredients are heated through.
  6. Final touches: Drizzle sesame oil over the dish and sprinkle chopped green onions just before serving to enhance flavor and aroma.

Notes

  • Use high heat to keep vegetables crisp and chicken juicy during stir-frying.
  • Cook in batches if necessary to avoid overcrowding the pan and ensure even browning.
  • Thinly slice chicken for quick cooking and better sauce absorption.
  • Opt for fresh ingredients to maximize flavor and texture.
  • Adjust sauce thickness by adding more cornstarch slurry for thicker sauce or broth for thinner consistency.
  • Variations: substitute chicken with tofu, shrimp, pork, or turkey; add chili or chili garlic sauce for spice; include extra vegetables like broccoli, baby corn, or bell peppers.
  • For gluten-free, use tamari and verify oyster sauce is gluten-free.

Nutrition

Keywords: Moo Goo Gai Pan, Chinese stir-fry, chicken stir-fry, healthy Chinese recipe, quick weeknight dinner, gluten-free Chinese food

Find it online: https://mealsbymary.com/moo-goo-gai-pan/