Moo Goo Gai Pan
A quick and satisfying dish featuring tender chicken and fresh vegetables coated in a flavorful sauce, perfect for a weeknight dinner.
Ingredients
For the Chicken
- 1 pound chicken breasts, sliced thinly against the grain Use fresh chicken for best results.
- 3 tablespoons cornstarch, divided 2 tablespoons for marinating and 1 tablespoon for thickening sauce.
- 1 teaspoon kosher salt Adjust to taste.
- ½ teaspoon ground white pepper
- 3 tablespoons vegetable oil, divided For frying and cooking.
For the Vegetables
- 1 medium carrot, peeled and thinly sliced
- 6 ounces snow peas
- 6 ounces mushrooms, sliced Any variety can be used.
- 8 ounces canned sliced water chestnuts, drained and rinsed
- 8 ounces canned sliced bamboo shoots, drained and rinsed
- 3 cloves garlic, minced Fresh garlic provides the best flavor.
For the Sauce
- 1 ¼ cups chicken stock
- 2 tablespoons soy sauce Use tamari for a gluten-free option.
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water Slurry for thickening the sauce.
Instructions
Prepare the Chicken
- Toss the sliced chicken with 2 tablespoons of cornstarch, salt, and white pepper.
- Add 1 tablespoon of vegetable oil and toss again to separate the chicken pieces.
Cook the Chicken
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken in a single layer and cook for about 30 seconds per side.
- Remove from the pan and set aside.
Stir-Fry the Vegetables
- In the same pan, add carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes until slightly softened.
- Add the water chestnuts, bamboo shoots, and garlic. Stir and cook for another minute.
Make the Sauce and Combine Everything
- Return the chicken to the pan.
- Pour in the chicken stock, soy sauce, sugar, and sesame oil. Bring to a gentle boil and cook for 1-2 minutes.
- Stir in the cornstarch slurry and mix well. Let the sauce thicken for about a minute.
- Taste and adjust seasoning if needed.
Serve
- Remove from heat, garnish with toasted sesame seeds if desired.
- Serve over steamed jasmine rice or cauliflower rice for a low-carb option.
Notes
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pan over low heat or in the microwave until heated through.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 14gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 4g
Tried this recipe?Let us know how it was!