Name: Moo Goo Gai Pan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves approximately four people
Cuisine: Chinese
Ingredients: 1 pound chicken breasts, sliced; 3 tablespoons cornstarch; 1 teaspoon kosher salt; ½ teaspoon ground white pepper; 3 tablespoons vegetable oil, divided; 1 medium carrot, sliced; 6 ounces snow peas; 6 ounces mushrooms, sliced; 8 ounces canned water chestnuts, drained; 8 ounces canned bamboo shoots, drained; 3 cloves garlic, minced; 1 ¼ cups chicken stock; 2 tablespoons soy sauce; 1 teaspoon granulated sugar; 1 teaspoon toasted sesame oil

Moo Goo Gai Pan

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Moo Goo Gai Pan is a delightful and comforting stir-fry that brings together tender chicken, vibrant vegetables, and a savory sauce in just 25 minutes. This dish is perfect for busy weeknights or when you want to impress guests with a quick yet flavorful meal. With its colorful array of ingredients and rich taste, Moo Goo Gai Pan not only satisfies hunger but also provides a healthy way to incorporate more vegetables into your diet. Whether served over rice or noodles, this easy recipe is sure to become a family favorite.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves approximately four people 1x
Category: Main
Method: Stir-frying
Cuisine: Chinese

Ingredients

Scale

1 pound chicken breasts, sliced
3 tablespoons cornstarch
1 teaspoon kosher salt
½ teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 medium carrot, sliced
6 ounces snow peas
6 ounces mushrooms, sliced
8 ounces canned water chestnuts, drained
8 ounces canned bamboo shoots, drained
3 cloves garlic, minced
1 ¼ cups chicken stock
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon toasted sesame oil

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Instructions

In a bowl, toss chicken with cornstarch (2 tablespoons), salt, and white pepper. Add vegetable oil (1 tablespoon) and mix well.
Heat a wok or skillet over medium-high heat with vegetable oil (2 tablespoons). Cook the chicken until no longer pink but not fully cooked. Remove and set aside.
Stir-fry carrots, snow peas, and mushrooms in the same pan for about 3 minutes until slightly softened.
Add water chestnuts, bamboo shoots, and minced garlic; sauté for another minute.
Return the chicken to the pan and pour in chicken stock and soy sauce. Add sugar and sesame oil; bring to a gentle boil for about 1–2 minutes.
Combine cornstarch (1 tablespoon) with cold water to create a slurry; pour it into the pan while stirring until thickened.
Adjust seasoning if necessary before serving over rice.

Nutrition

Serving Size: 1 cup (250g)
Calories: 300
Sugar: 5g
Sodium: 640mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 22g
Cholesterol: 70mg

Find it online: https://cookingbelle.com/moo-goo-gai-pan/