Description
Discover the secret to this classic Moo Goo Gai Pan recipe – a quick and easy family-friendly dish that’s ready in just 30 minutes! Tender chicken, fresh vegetables, and a savory sauce come together in this delicious stir-fry.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz fresh mushrooms, sliced
– 1 cup bamboo shoots, sliced
– 1 cup water chestnuts, sliced
– 2 cloves garlic, minced
– 1 tbsp grated ginger
– 2 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp cornstarch
– 1/4 cup low-sodium chicken broth
– 2 tbsp vegetable oil
– Salt and pepper to taste
Instructions
1. – Heat the vegetable oil in a large skillet or wok over high heat.
2. – Add the chicken and stir-fry for 3-4 minutes until lightly browned.
3. – Add the mushrooms, bamboo shoots, and water chestnuts to the skillet. Stir-fry for an additional 2-3 minutes.
4. – In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, and chicken broth.
5. – Add the garlic and ginger to the skillet and cook for 1 minute, until fragrant.
6. – Pour the sauce mixture into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce has thickened.
7. – Season with salt and pepper to taste.
8. – Serve the Moo Goo Gai Pan over steamed rice, if desired.
Notes
For a creamier texture, you can add a tablespoon of oyster sauce or hoisin sauce to the sauce mixture. Adjust the spice level by adding a pinch of red pepper flakes.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese