Moo Goo Gai Pan Recipe
Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender chicken, mushrooms, and fresh vegetables in a light, savory sauce. Ready in 25 minutes, it’s a perfect, healthy meal.
Equipment
- Wok or large frying pan
- Mixing bowls
- Wooden spoon
Ingredients
For the Chicken Marinade:
- 400 grams chicken breast sliced thinly
- 1 tablespoon cornstarch
- 1 egg white
- 1 tablespoon rice wine
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 cup button mushrooms sliced
- 1/2 red bell pepper sliced
- 1/2 cup snap peas
- 1 medium carrot sliced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For Garnish:
- Chopped green onions
Instructions
Marinate the Chicken:
- In a mixing bowl, combine the sliced chicken, cornstarch, egg white, and rice wine.
- Mix well and let the chicken marinate for 10-15 minutes.
Prepare the Stir-Fry:
- In a wok or large frying pan, heat vegetable oil over high heat.
- Add the marinated chicken and stir-fry for 2-3 minutes until the chicken is just cooked through. Remove from the wok and set aside.
Cook the Vegetables:
- In the same wok, add a little more oil if needed.
- Add the minced garlic and stir-fry for 30 seconds until fragrant.
- Add the mushrooms, bell pepper, snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Combine and Finish:
- Return the chicken to the wok.
- Add the chicken broth, soy sauce, and oyster sauce. Stir well.
- Stir in the cornstarch slurry to thicken the sauce, and cook for another 1-2 minutes.
Serve:
- Garnish with chopped green onions and serve hot with steamed rice.
Notes
- Variation: Add other vegetables like broccoli or baby corn for added flavor and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with steamed jasmine rice for a complete meal.
