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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!

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

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.

Find it online: https://thefamilycooking.com/easy-moo-goo-gai-pan/