Description
Moo Goo Gai Pan is a beloved Chinese stir-fry dish that combines tender chicken, fresh vegetables, and a savory sauce for a delightful and nutritious meal. This quick and easy recipe is perfect for busy weeknights or special occasions, offering a harmonious blend of flavors and textures that will please both kids and adults alike. With just 25 minutes from start to finish, you can enjoy this comforting dish any night of the week. Customize it with your favorite vegetables or adjust the sauce to suit your taste preferences, making it a versatile option in your cooking repertoire.
Ingredients
Scale
- 1 pound chicken breasts (sliced)
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 medium carrot (sliced)
- 6 ounces snow peas
- 6 ounces mushrooms (sliced)
- 8 ounces canned water chestnuts
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 ¼ cups chicken stock
Instructions
- In a bowl, toss sliced chicken with cornstarch, salt, and white pepper.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Cook the chicken for about 30 seconds on each side until no longer pink. Remove and set aside.
- In the same pan, stir-fry carrots, snow peas, and mushrooms for about 3 minutes.
- Add water chestnuts and garlic; sauté for another minute.
- Return chicken to the pan; add stock, soy sauce, sugar, and sesame oil. Bring to a boil for 1-2 minutes.
- Mix remaining cornstarch with cold water to create a slurry; add to the pan while stirring until thickened.
- Season as needed; serve hot over rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg