Description
A quick and easy recipe for Simple Moo Goo Gai Pan, a classic Chinese-American stir-fry dish with tender chicken and an assortment of vegetables in a savory sauce. Perfect for a delicious weeknight dinner!
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts (thinly sliced)
- 2 tablespoons soy sauce (divided)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 8 ounces white mushrooms (sliced)
- 1 cup snow peas or sugar snap peas
- 1/2 cup sliced carrots
- 1/2 cup bamboo shoots (drained)
- 1/2 cup water chestnuts (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
For the Sauce:
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Marinate for 10–15 minutes.
- Prepare the Sauce: In a small bowl, whisk together all sauce ingredients and set aside.
- Stir-Fry: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry the marinated chicken for 3–4 minutes. Remove and set aside. Add remaining oil, then garlic, ginger, and vegetables. Stir-fry for 3–5 minutes. Return chicken to the pan, pour in the sauce, and cook for another 1–2 minutes.
- Serve: Serve the Moo Goo Gai Pan immediately over steamed rice or noodles.
Notes
- You can use broccoli, baby corn, or bell peppers instead of traditional veggies.
- Shaoxing wine can be substituted with dry sherry or broth.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 75mg
