Description

Classic Moo Goo Gai Pan is a delightful and vibrant stir-fry that combines tender chicken with fresh vegetables in a flavorful sauce, making it a perfect dish for any night of the week.

Ingredients

Scale

1 pound boneless

skinless chicken breast sliced thin

2 cups mushrooms sliced (shiitake or button mushrooms work well)

1 cup snow peas

1 cup bell peppers sliced (red or green)

1 cup carrots julienned

3 cloves garlic minced

1 tablespoon ginger minced

¼ cup low-sodium chicken broth

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon cornstarch mixed with 2 tablespoons of water

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked white rice or noodles for serving

Instructions

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the thinly sliced chicken breast, and season with salt and pepper; stir-fry until cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and ginger; sauté for 30 seconds until fragrant.
Add the sliced mushrooms, bell peppers, carrots, and snow peas; stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet, and pour in the chicken broth, soy sauce, and oyster sauce (if using); mix well.
Stir in the cornstarch mixture to thicken the sauce; cook for another 2-3 minutes until the sauce is bubbly.
Serve hot over cooked white rice or noodles.

Notes

Feel free to customize the vegetables based on your preference. For a spicier kick, add some sliced chili peppers while stir-frying.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 plate (about 1¼ cups)
Calories: 310 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg

Keywords: Moo Goo Gai Pan, chicken stir-fry, Asian recipe, quick dinner, healthy meal