Description
This classic Moo Goo Gai Pan recipe features tender chicken strips stir-fried with crisp vegetables like snow peas, carrots, mushrooms, and water chestnuts in a light savory sauce. The dish is quick to prepare, perfect for a healthy and flavorful weeknight meal served over steamed rice.
Ingredients
Units
Scale
Chicken and Marinade
- 1 pound chicken breasts, sliced against the grain into thin strips
- 3 tablespoons cornstarch (cornflour in the UK), divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon vegetable oil
Vegetables
- 1 medium carrot, peeled and thinly sliced
- 6 ounces snow peas (mangetout in the UK)
- 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 and Finishing
- 1 1/4 cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil, divided
- Toasted sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl, toss the chicken strips with 2 tablespoons of cornstarch, kosher salt, and ground white pepper until well coated. Add 1 tablespoon of vegetable oil and toss again to help separate the pieces and prevent clumping.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or a large 12-inch skillet over medium-high heat. Spread the chicken strips in a single layer and cook for about 30 seconds on each side. The chicken will not be fully cooked at this stage. Remove it from the pan and set aside on a plate.
- Stir-Fry Vegetables: Using the same pan, add the sliced carrots, snow peas, and mushrooms. Stir and cook for approximately 3 minutes until the vegetables begin to soften but remain crisp.
- Add Remaining Vegetables and Garlic: Add the drained water chestnuts, bamboo shoots, and minced garlic to the pan. Sauté together for about 1 minute to combine flavors.
- Combine Chicken and Sauce: Return the partially cooked chicken to the pan. Pour in the chicken stock and soy sauce, then add the granulated sugar and toasted sesame oil. Bring the mixture to a gentle boil and allow it to cook for 1 to 2 minutes.
- Thicken the Sauce: Mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour this slurry into the pan and stir continuously for 1 minute until the sauce thickens. If the sauce is not thickened enough, add additional cornstarch slurry as needed.
- Season and Serve: Taste the sauce and adjust seasoning with salt if necessary. Remove from heat, optionally garnish with toasted sesame seeds, and serve hot over steamed rice.
Notes
- For best texture, slice the chicken thinly against the grain.
- This dish can be adapted with other vegetables like broccoli or baby corn according to taste.
- Use low-sodium soy sauce to control salt levels.
- Serve immediately for optimal vegetable crunch and freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
