Moo Goo Gai Pan, a popular Cantonese stir-fry dish, is a delicious blend of tender chicken and crisp vegetables in a savory sauce. With a light marinade and a delicate sauce, this dish highlights fresh ingredients like mushrooms, snow peas, and water chestnuts for a crunchy and satisfying texture. Perfect for a quick weeknight dinner or a flavorful lunch, this easy stir-fry brings a touch of authentic Chinese cuisine to your kitchen.
Ingredients
For the Stir-Fry
- 1 pound (450 grams) of boneless, skinless chicken breast, sliced into thin strips
- 1 cup (150 g) button mushrooms, sliced
- 1 cup (150 g) snow peas, trimmed
- 1 cup (150 g) bamboo shoots, drained and sliced
- 1 cup (150 g) water chestnuts, drained and sliced
- 1 bell pepper, sliced (optional)
- 1 small carrot, sliced
- 2 tablespoons vegetable oil
For the Marinade
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon rice wine (optional)
For the Sauce
- 1/2 cup (120 ml) chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon of cornstarch combined with 2 tablespoons of water to create a thickening agent
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken breast with soy sauce, cornstarch, and rice wine (if using). Mix well to coat, then set aside to marinate for 10-15 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, mix together the chicken broth, soy sauce, oyster sauce, sugar, and sesame oil. Stir well to combine. In a separate small dish, dissolve the cornstarch in water to create a slurry for thickening.
- Sauté the Chicken: In a large skillet or wok, warm 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook until it turns opaque, approximately 2 to 3 minutes. Once cooked, take the chicken out of the pan and set it aside.
- Cook the Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, snow peas, bamboo shoots, water chestnuts, bell pepper (if using), and carrot slices. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender-crisp.
- Integrate Chicken and Sauce: Place the cooked chicken back into the pan along with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly. Add the cornstarch slurry, stirring constantly until the sauce thickens and coats the ingredients, about 1-2 minutes.
- Serve: Once the sauce has thickened, remove the dish from heat and serve immediately. Enjoy with steamed rice or noodles for a complete meal.
Conclusion
Moo Goo Gai Pan is a delicious, light stir-fry that combines tender chicken and fresh vegetables with a savory sauce. This easy and healthy dish is a great way to bring a touch of authentic Chinese flavor to your table. Enjoy it on its own or with a side of rice for a satisfying meal that’s both nutritious and tasty!
Classic Moo Goo Gai Pan – A Light and Flavorful Stir-Fry
A healthy and flavorful stir-fry of chicken andvegetables in a light, savory sauce, perfect for a quick and satisfying meal.
Ingredients
For the Stir-Fry
- 1 pound 450 grams of boneless, skinless chicken breast, sliced into thin strips
- 1 cup 150 g button mushrooms, sliced
- 1 cup 150 g snow peas, trimmed
- 1 cup 150 g bamboo shoots, drained and sliced
- 1 cup 150 g water chestnuts, drained and sliced
- 1 bell pepper sliced (optional)
- 1 small carrot sliced
- 2 tablespoons vegetable oil
For the Marinade
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon rice wine optional
- For the Sauce
- 1/2 cup 120 ml chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon of cornstarch combined with 2 tablespoons of water to create a thickening agent
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken breast with soy sauce, cornstarch, and rice wine (if using). Mix well to coat, then set aside to marinate for 10-15 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, mix together the chicken broth, soy sauce, oyster sauce, sugar, and sesame oil. Stir well to combine. In a separate small dish, dissolve the cornstarch in water to create a slurry for thickening.
- Sauté the Chicken: In a large skillet or wok, warm 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook until it turns opaque, approximately 2 to 3 minutes. Once cooked, take the chicken out of the pan and set it aside.
- Cook the Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, snow peas, bamboo shoots, water chestnuts, bell pepper (if using), and carrot slices. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender-crisp.
- Integrate Chicken and Sauce: Place the cooked chicken back into the pan along with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly. Add the cornstarch slurry, stirring constantly until the sauce thickens and coats the ingredients, about 1-2 minutes.
- Serve: Once the sauce has thickened, remove the dish from heat and serve immediately. Enjoy with steamed rice or noodles for a complete meal.