Description
This Moo Goo Gai Pan recipe is a healthy Chinese-American stir fry with tender chicken, crisp vegetables, and a light savory sauce. Perfect for weeknight dinners, it’s gluten-free adaptable and loaded with flavor.
Ingredients
1 pound boneless skinless chicken breast
1 cup fresh mushrooms, sliced
1 cup snow peas
1 medium carrot, thinly sliced
1 can water chestnuts, drained
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 cup chicken broth
2 teaspoons cornstarch
1/2 teaspoon sesame oil
2 tablespoons neutral oil (canola or vegetable)
Instructions
1. Thinly slice the chicken breast against the grain. Toss it with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Let it marinate for 15 minutes.
2. While chicken marinates, prep mushrooms, carrots, snow peas, garlic, ginger, and drain water chestnuts.
3. Mix 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 cup chicken broth, 1 teaspoon cornstarch, and a few drops of sesame oil to make the sauce.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high. Stir-fry the chicken until mostly cooked. Remove and set aside.
5. In the same pan, add another tablespoon of oil. Stir-fry garlic and ginger until fragrant. Add mushrooms, carrots, snow peas, and water chestnuts. Cook for 2–3 minutes.
6. Return chicken to the skillet. Pour in the sauce and stir to coat everything. Simmer until sauce thickens, about 2 minutes.
7. Serve hot over rice or noodles and enjoy!
Notes
Serve immediately for best texture.
Customize the vegetables with broccoli, bell peppers, or baby corn.
Double the sauce if you prefer it extra saucy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate (approx 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg