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Moo Goo Gai Pan Recipe

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★★★★★

4.7 from 84 reviews

Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender chicken breast strips and a colorful mix of vegetables like carrots, snow peas, mushrooms, water chestnuts, and bamboo shoots, all enveloped in a light savory sauce thickened with cornstarch. This quick and healthy stir-fry is perfect served over rice for a wholesome and delicious meal.

Ingredients

Scale

Chicken

  • 1 pound chicken breasts, sliced against the grain into thin strips
  • 3 tablespoons cornstarch (divided)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 3 tablespoons vegetable oil (divided)

Vegetables

  • 1 medium carrot, peeled and thinly sliced
  • 6 ounces snow peas (mangetout)
  • 6 ounces mushrooms, sliced
  • 8 ounces canned sliced water chestnuts, drained and rinsed
  • 8 ounces canned sliced bamboo shoots, drained and rinsed
  • 3 cloves garlic, minced

Sauce

  • 1 ¼ cups chicken stock
  • 2 tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon toasted sesame oil

Instructions

  1. Prepare the Chicken: In a large bowl, toss the sliced chicken with 2 tablespoons of cornstarch, kosher salt, and ground white pepper. Add 1 tablespoon of vegetable oil and toss again thoroughly to coat the chicken and prevent the strips from clumping together.
  2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or 12-inch skillet over medium-high heat. Spread the chicken strips in a single layer and cook for 30 seconds on each side. The chicken will not be fully cooked; remove it from the pan and set aside.
  3. Sauté Vegetables: Add the carrot slices, snow peas, and mushrooms to the same pan. Stir frequently and cook for about 3 minutes until the vegetables start to soften but remain crisp.
  4. Add Additional Vegetables and Garlic: Stir in the water chestnuts, bamboo shoots, and minced garlic. Sauté together for 1 minute to combine flavors.
  5. Combine and Simmer: Return the partially cooked chicken to the pan. Pour in the chicken stock and soy sauce, then add sugar and toasted sesame oil. Bring the mixture to a gentle boil and cook for 1 to 2 minutes to let the flavors meld.
  6. Thicken the Sauce: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the sauce and stir constantly for about 1 minute until the sauce thickens. If needed, add more slurry gradually until desired thickness is reached.
  7. Season and Serve: Taste the sauce and adjust seasoning with salt if necessary. Remove from heat, optionally garnish with toasted sesame seeds, and serve immediately over steamed rice.

Notes

  • For best results, slice the chicken thinly against the grain to keep it tender.
  • Vegetables should remain crisp-tender to maintain texture.
  • If you prefer, substitute vegetable oil with light olive oil or peanut oil for different flavor profiles.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the chicken.
  • Serve with steamed jasmine or basmati rice for a complete meal.

Keywords: Moo Goo Gai Pan, Chinese Chicken Stir Fry, Chicken and Vegetables, Easy Chinese Recipes, Stir Fry Chicken

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