Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it ideal for hectic schedules.
• Nutritious: Packed with lean protein and a variety of fresh vegetables.
• Flavorful: A harmonious blend of savory sauce with crisp-tender veggies.
• Customizable: Easily adapt to include your favorite vegetables or proteins.
• Family-Friendly: Mild flavors that appeal to both kids and adults.

Ingredients

• 1 pound chicken breast, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup snow peas
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Optional: green onions and sesame seeds for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ingredients: Season the thinly sliced chicken breast with salt and pepper. Slice the mushrooms, bell pepper, and carrots. Cut the broccoli into small florets.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add garlic and ginger, cooking until fragrant, about 1 minute. Add mushrooms, snow peas, broccoli, bell pepper, and carrots. Stir-fry until tender-crisp, about 5-7 minutes.
4. Combine Ingredients: Return the chicken to the skillet. Add soy sauce, chicken broth, and oyster sauce. Stir to combine and bring to a simmer.
5. Thicken the Sauce: Add the cornstarch mixture and stir until the sauce thickens, about 2-3 minutes.
6. Serve: Garnish with green onions and sesame seeds if desired. Serve over steamed rice or noodles.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Kick: Add a teaspoon of chili paste or red pepper flakes for some heat.
• Low-Sodium: Use low-sodium soy sauce and chicken broth to reduce salt content.
• Vegetarian: Replace chicken with tofu or additional vegetables like zucchini and bell peppers.
• Gluten-Free: Substitute soy sauce with tamari or coconut aminos.

Storage/Reheating

• Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat gently on the stovetop over medium heat until warmed through. Add a splash of chicken broth if the sauce has thickened too much.

FAQs

What does “Moo Goo Gai Pan” mean?

“Moo Goo Gai Pan” translates from Cantonese to “mushroom chicken slices,” highlighting the primary ingredients of the dish.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used and will provide a juicier texture. Ensure they are cooked thoroughly.

Is this dish traditionally spicy?

No, Moo Goo Gai Pan is known for its mild and light flavors. However, you can add spice if desired.

What type of mushrooms are best for this recipe?

White button mushrooms or cremini mushrooms are commonly used, but shiitake mushrooms can also be a flavorful addition.

Can I prepare this dish in advance?

While it’s best enjoyed fresh, you can prepare the components ahead of time and combine them just before serving.

How can I make the sauce thicker?

If you prefer a thicker sauce, add a bit more cornstarch mixed with water, stirring until the desired consistency is reached.

What can I serve alongside Moo Goo Gai Pan?

Steamed jasmine rice, brown rice, or noodles pair well with this dish. A side of egg rolls or wonton soup would also complement the meal.

Is oyster sauce necessary?

Oyster sauce adds depth to the flavor, but if unavailable, you can substitute with hoisin sauce or a combination of soy sauce and a bit of sugar.

How do I keep the vegetables crisp?

Stir-fry the vegetables over high heat for a short time to maintain their crispness. Avoid overcooking.

Can I freeze Moo Goo Gai Pan?

It’s not

Easy Moo Goo Gai Pan

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Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender chicken and fresh vegetables in a light, savory sauce. This easy recipe is perfect for busy weeknights, taking just 30 minutes to prepare. Serve it over rice or noodles for a healthy and satisfying meal!

• Author: Laura
• Prep Time: 10min
• Cook Time: 20min
• Total Time: 30min
• Yield: 4servings
• Category: Dinner 'Main Course
• Method: Stir-Frying
• Cuisine: Chinese-American

Ingredients

Main Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 cup mushrooms, sliced (white button, cremini, or shiitake)
• 1 cup snow peas
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• Salt and pepper to taste

For the Sauce:

• ¼ cup soy sauce (or tamari for gluten-free)
• ¼ cup chicken broth (low-sodium recommended)
• 1 tbsp oyster sauce (or hoisin sauce as a substitute)
• 1 tbsp cornstarch mixed with 2 tbsp water

Optional Garnishes:

• Green onions, chopped
• Sesame seeds

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Instructions

Prepare the Ingredients:

1. Season the thinly sliced chicken breast with salt and pepper.
2. Slice mushrooms, bell pepper, and carrots. Cut broccoli into small florets.

2. Cook the Chicken:

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until no longer pink, about 5-7 minutes.
3. Remove the chicken from the pan and set aside.

3. Stir-Fry the Vegetables:

1. In the same skillet, add the remaining tablespoon of oil.
2. Add garlic and ginger, cooking until fragrant, about 1 minute.
3. Toss in mushrooms, snow peas, broccoli, bell pepper, and carrots.
4. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

4. Combine Ingredients:

1. Return the cooked chicken to the skillet.
2. Pour in the soy sauce, chicken broth, and oyster sauce.
3. Stir everything together and bring to a simmer.

5. Thicken the Sauce:

1. Add the cornstarch mixture and stir until the sauce thickens, about 2-3 minutes.

6. Serve:

1. Garnish with green onions and sesame seeds if desired.
2. Serve hot over steamed rice or noodles.

Notes

• For a spicy version, add 1 tsp of chili paste or red pepper flakes.
• For a vegetarian version, substitute chicken with tofu or extra vegetables.
• To keep vegetables crisp, stir-fry over high heat and avoid overcooking.
• To make the sauce thicker, add more cornstarch slurry as needed.
• For a gluten-free option, use tamari or coconut aminos instead of soy sauce.