Description
Moo Goo Gai Pan is a classic Cantonese stir-fry dish featuring tender chicken strips and a colorful mix of fresh vegetables cooked in a savory, slightly sweet sauce. This quick and healthy recipe combines mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots for a delightful balance of textures and flavors, perfect for a wholesome weeknight dinner served over steamed rice.
Ingredients
Units
Scale
Chicken Marinade
- 1 pound chicken breasts, sliced against the grain into thin strips
- 2 tablespoons cornstarch (cornflour in the UK)
- 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 Cooking
- 3 tablespoons vegetable oil (divided)
- 1 1/4 cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch (for slurry)
- 1 tablespoon cold water (for slurry)
Instructions
- Marinate the Chicken. In a large bowl, toss the chicken strips with 2 tablespoons of cornstarch, kosher salt, and ground white pepper until evenly coated. Add 1 tablespoon of vegetable oil and toss again to separate the strips and prevent clumping.
- Cook the Chicken. Heat 2 tablespoons of vegetable oil in a wok or large 12-inch skillet over medium-high heat. Spread the marinated chicken in a single layer and cook for 30 seconds on each side. Remove the chicken to a plate; it will not be fully cooked at this stage and does not need to brown completely.
- Sauté the Vegetables. Using the same wok or pan, add the sliced carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes or until they begin to soften but remain crisp.
- Add Remaining Vegetables and Garlic. Add the drained water chestnuts, bamboo shoots, and minced garlic to the pan. Continue sautéing for an additional 1 minute to combine the flavors.
- Combine Chicken and Sauce. Return the partially cooked chicken to the skillet. 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 cook for 1 to 2 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Thicken the Sauce. In a small bowl, stir together 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. Cook for about 1 minute until the sauce thickens; if needed, add more slurry to reach the desired consistency.
- Final Seasoning and Serve. Taste the dish and adjust seasoning with salt if necessary. Remove from heat, optionally garnish with toasted sesame seeds, and serve hot over steamed rice.
Notes
- Use thinly sliced chicken breasts for tender pieces that cook quickly and evenly.
- Ensure vegetables are crisp-tender to retain their color and texture.
- Adjust cornstarch slurry quantity to achieve your preferred sauce thickness.
- Serve immediately for best flavor and texture.
- Substitute chicken stock with vegetable stock to make it suitable for vegetarians if replacing chicken with tofu or seitan.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
