Moo Goo Gai Pan
An easy and tasty stir fry, this Moo Goo Gai Pan recipe comes together quickly in one pan. Make this classic Chinese take-out recipe at home in a few quick steps!
Servings 4 servings
Calories 376kcal
Equipment
- Large skillet
Ingredients
- 2 boneless skinless chicken breasts thinly sliced and cut into bite sized pieces
- 3 tablespoons cornstarch divided
- 4 tablespoons soy sauce divided
- 2 tablespoons vegetable oil divided
- 1 tablespoon minced ginger
- 2 tablespoons minced garlic
- 2 cups sliced mushrooms
- ½ cup thinly sliced carrots
- 1½ cups snow peas
- 1 can sliced water chestnuts drained (8 ounces)
- 1 can sliced bamboo shoots drained and rinsed (8 ounces)
- ¾ cup chicken stock
- 1 tablespoons sugar
- 1 tablespoons sesame oil
- salt and pepper to taste
Instructions
- Mix 2 tablespoons soy sauce and 2 tablespoons cornstarch into a slurry then add the chicken and mix to coat. Allow the chicken to marinate while completing the prep work, stirring occasionally for about 10-15 minutes.
- For the sauce combine the sugar, chicken stock, sesame oil, 2 tablespoons soy sauce, and 1 tablespoon cornstarch in a bowl, or measuring cup then set aside.
- Mince the garlic and ginger, slice the mushrooms, cut the carrots and string and snap your snow peas.
- Add a tablespoon of oil to a skillet over medium-high heat and cook the mushrooms until browned on both sides, then transfer to a bowl. Add the carrot slices to the pan and two tablespoons of water and cook while stirring often for about 3 minutes. Add the snow peas and cook for two minutes, season with salt and pepper to taste, then transfer the carrots and snow peas to the bowl with the mushrooms.
- Add another tablespoon of oil to the pan and cook the chicken for about 4 minutes, stirring occasionally. Once the chicken is cooked, mix in the garlic and ginger and cook for 30-60 seconds while stirring. Return the vegetables alongside the water chestnuts and bamboo shoots to the pan and pour in the sauce. Bring to a boil, stirring occasionally, and cook until thickened, about a minute. Serve over rice.
Notes
- Try to cut the vegetables into similar sizes, so they cook evenly.
- If you have trouble cutting the chicken into thin slices, place the chicken in the freezer for 20 to 30 minutes before slicing.
- For the most tender results, cut the chicken against the grain.
- Make sure the pan is hot before adding your components to the pan, so you get a beautiful sear on everything.
- Make sure to use a large pan to sear your ingredients easily. If your pan is small, stir fry in batches. If you tightly pack the chicken and vegetables, they will steam in the pan.
- Keep in mind that if you wash the vegetables beforehand, thoroughly pat them dry, so you don’t add moisture to the stir fry. Doing so will keep the stir fry from getting soggy.
Nutrition
Calories: 376kcal | Carbohydrates: 31g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1228mg | Potassium: 954mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3115IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 3mg