Savory Moo Goo Gai Pan with Fresh Vegetables and Tender Chicken

Moo Goo Gai Pan, a classic Cantonese dish, is a light, flavorful stir-fry that features tender chicken and fresh vegetables in a savory, well-balanced sauce. Known for its mild yet satisfying flavor profile, Moo Goo Gai Pan is the perfect choice when you want a nutritious and tasty meal that isn’t too heavy. This version uses common pantry ingredients, making it easy to recreate a restaurant-quality experience at home. Whether you’re new to Chinese cooking or a seasoned home chef, this recipe brings a delightful combination of textures and flavors, from crisp snow peas to juicy mushrooms, all perfectly coated in a silky, flavorful sauce.

Ingredients

For the Chicken Marinade:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch

For the Sauce:

• ½ cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• ½ teaspoon sesame oil
• ½ teaspoon sugar
• 1 teaspoon cornstarch

For the Stir-Fry:

• 2 tablespoons vegetable oil, divided
• 2 cups mushrooms, sliced (button or cremini preferred)
• 1 cup snow peas, trimmed
• 1 cup carrots, thinly sliced
• 1 cup bamboo shoots, drained and sliced
• 1 cup water chestnuts, drained and sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Optional Garnish:

• Chopped green onions
• Sesame seeds

Instructions:

1. Marinate the Chicken: In a mixing bowl, toss the sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch until well-coated . Toss well to coat the chicken evenly. Let the chicken marinate for at least 15 minutes while you prepare the remaining ingredients.
2. Prepare the Sauce: In a tiny bowl, combine the chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Whisk thoroughly until smooth, then set the mixture aside for later.
3. Cook the Chicken: Warm 1 tablespoon of vegetable oil in a spacious skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until golden and cooked through. Remove the chicken from the skillet and set it aside on a plate.
4. Stir-Fry the Vegetables: In the same skillet, heat the remaining tablespoon of vegetable oil. Toss in the garlic and ginger, stir-frying for about 30 seconds until aromatic. Then, add the mushrooms, snow peas, carrots, bamboo shoots, and water chestnuts. Stir-fry the veggies for 3-5 minutes, until they are tender-crisp and retain their vibrant color.
5. Combine and Finish: Add the cooked chicken back into the skillet with the vegetables. Give the sauce mixture a quick stir, then pour it over the chicken and veggies. Toss everything together to ensure an even coating. Let the stir-fry cook for another 2-3 minutes, or until the sauce thickens and the dish is fully heated.
6. Serve and Garnish: Transfer the Moo Goo Gai Pan to a serving dish. Top with freshly chopped green onions and a sprinkle of sesame seeds, if desired. Serve the dish hot alongside steamed rice or noodles for a complete meal.

Conclusion:

This Moo Goo Gai Pan recipe is a fantastic way to enjoy a comforting, homemade meal that’s as delicious as it is nutritious. With tender chicken, fresh vegetables, and a balanced sauce, this dish brings a taste of classic Cantonese cuisine to your table. Perfect for family dinners or special occasions, it’s a quick, flavorful option that’s sure to please everyone.