Description
Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender slices of chicken breast cooked with a medley of crisp vegetables like mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots. Tossed in a savory sauce made with soy sauce, oyster sauce, and Shaoxing wine, this quick and healthy meal is perfect served over steamed white rice for a wholesome and flavorful dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables
- 1 cup white mushrooms, sliced
- 1 cup snow peas
- 1 cup sliced carrots
- 1 cup water chestnuts, sliced
- 1/2 cup bamboo shoots (optional)
Aromatics and Sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- Salt and pepper to taste
Cooking Oil
- 1 tablespoon vegetable oil
Serving
- Cooked white rice for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken breast with soy sauce, oyster sauce, and cornstarch. Toss well to coat all the pieces evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4 to 5 minutes until it is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add a little more oil if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not browned.
- Cook the Vegetables: Add the sliced mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots to the skillet. Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp, maintaining their vibrant colors and slight crunch.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium chicken broth, Shaoxing wine, and drizzle the sesame oil. Stir everything well and let the sauce simmer for 2 to 3 minutes until it slightly thickens, coating the ingredients nicely.
- Season and Serve: Taste the dish and season with salt and pepper as desired. Serve the moo goo gai pan hot over freshly cooked white rice for a complete meal.
Notes
- For an extra flavor kick, toss in sliced scallions or sprinkle a dash of white pepper before serving.
- You can customize the vegetables depending on availability; broccoli, bell peppers, or baby corn make excellent substitutions.
- Serve this dish immediately to enjoy the best texture and freshness.