Classic Moo Goo Gai Pan: A Light and Flavorful Chinese Stir-Fry
A light, flavorful stir-fry with tender chicken andcrisp vegetables in a savory sauce, perfect for weeknight dinners.
Ingredients
For the Moo Goo Gai Pan:
- 1 tablespoon peanut or vegetable oil
- 1/2 pound boneless skinless chicken breast, chopped into thin bite-sized pieces
- 2 cloves garlic minced
- 1 1/2 cups button mushrooms sliced in half
- 1 1/2 cups snow peas
- 1/2 cup canned bamboo shoots drained
- 1/4 cup canned water chestnuts drained
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Ground white pepper to taste
For the Marinade:
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
For the Sauce:
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- Marinate the Chicken: In a bowl, mix soy sauce, rice vinegar, and cornstarch. Add the chopped chicken pieces to the marinade and set aside for 10–15 minutes.
- Prepare the Sauce: In a small bowl, whisk together chicken stock, soy sauce, rice vinegar, oyster sauce, and sesame oil. Set aside.
- Stir-Fry the Chicken: Heat the peanut or vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 2–3 minutes until lightly browned. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, add garlic and cook until fragrant (about 30 seconds). Add the mushrooms, snow peas, bamboo shoots, and water chestnuts. Stir-fry for 2–3 minutes until the vegetables are crisp-tender.
- Combine Chicken and Sauce: Return the chicken to the pan. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly. Add the cornstarch-water mixture and stir until the sauce thickens (about 1 minute).
- Season and Serve: Sprinkle with ground white pepper to taste. Serve immediately with steamed rice or noodles for a complete meal.
Nutrition
Calories: 350kcal
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