Description
Moo Goo Gai Pan is a healthy stir-fry dish featuring chicken and a variety of vegetables, all coated in a savory sauce.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, sliced thin
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red or green)
- 1 cup snow peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked white rice or brown rice for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the mushrooms, broccoli, bell peppers, snow peas, garlic, and ginger. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
- Season with salt and pepper to taste. Serve hot over cooked rice.
Notes
- For a vegetarian option, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Add more vegetables like carrots, baby corn, or zucchini for extra flavor and nutrition. Adjust cooking time as needed for different vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg