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Moo Goo Gai Pan

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Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender chicken, fresh vegetables like mushrooms, snow peas, and bell peppers, all tossed in a savory sauce. This light and healthy dish is quick to make, full of flavor, and perfect for a weeknight dinner.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, thinly sliced

2 tablespoons vegetable oil (or sesame oil)

1 onion, thinly sliced

2 cloves garlic, minced

1 cup mushrooms, sliced (shiitake or white button mushrooms work well)

1 cup snow peas, trimmed

1 red bell pepper, sliced

1/2 cup baby corn, chopped (optional)

1 tablespoon fresh ginger, grated

1/4 cup low-sodium soy sauce or tamari (for gluten-free option)

2 tablespoons chicken broth

1 tablespoon oyster sauce (optional, or substitute with extra soy sauce)

1 tablespoon cornstarch (for thickening)

2 tablespoons water

Salt and pepper to taste

2 green onions, sliced (for garnish)

Instructions

  1. Make the Sauce: In a small bowl, whisk together the soy sauce (or tamari), chicken broth, oyster sauce (if using), cornstarch, and water. Set aside.

  2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

  3. Cook the Vegetables: In the same skillet, add a bit more oil if necessary and sauté the onion and garlic for 2-3 minutes until fragrant and softened.

  4. Stir-Fry the Vegetables: Add the mushrooms, snow peas, bell pepper, and baby corn to the skillet. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.

  5. Add Ginger and Sauce: Add the grated ginger and cook for another minute until fragrant. Return the cooked chicken to the skillet. Pour in the prepared sauce and toss everything to coat evenly. Let the sauce simmer for 2-3 minutes until it thickens.

  6. Finish and Serve: Season with salt and pepper to taste, and garnish with sliced green onions before serving.

Notes

  • Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian version of Moo Goo Gai Pan.

  • Extra Veggies: Add extra vegetables like carrots, broccoli, or bok choy for more color and nutrition.

  • Spicy Version: Add a pinch of red pepper flakes or a sliced chili pepper to give the dish a spicy kick.

  • Low-Carb Option: Serve over cauliflower rice instead of traditional rice for a low-carb alternative.

Find it online: https://thefamilycooking.com/moo-goo-gai-pan-2/