Name: Moo Goo Gai Pan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound chicken breasts (sliced against the grain into thin strips); 3 tablespoons cornstarch (cornflour in the UK, divided); 1 teaspoon kosher salt; ½ teaspoon ground white pepper; 3 tablespoons vegetable oil (divided); 1 medium carrot (peeled and thinly sliced); 6 ounces snow peas (mangetout in the UK); 6 ounces mushrooms (sliced); 8 ounces canned sliced water chestnuts (drained and rinsed); 8 ounces canned sliced bamboo shoots (drained and rinsed); 3 cloves garlic (minced); 1 ¼ cups chicken stock; 2 tablespoons soy sauce; 1 teaspoon granulated sugar; 1 teaspoon toasted sesame oil

Description

Moo Goo Gai Pan is a delightful and nutritious stir-fry dish that brings the flavors of Chinese cuisine right to your kitchen. Featuring tender chicken, crisp vegetables, and earthy mushrooms, this recipe is perfect for a quick weeknight dinner or a special family gathering. With its savory sauce and vibrant colors, Moo Goo Gai Pan is sure to please both kids and adults alike. In just 25 minutes, you can whip up this satisfying meal that pairs wonderfully with rice or noodles. It’s not only delicious but also allows for easy customization based on your pantry staples.

Ingredients

Scale

1 pound chicken breasts (sliced against the grain into thin strips)
3 tablespoons cornstarch (cornflour in the UK, divided)
1 teaspoon kosher salt
½ teaspoon ground white pepper
3 tablespoons vegetable oil (divided)
1 medium carrot (peeled and thinly sliced)
6 ounces snow peas (mangetout in the UK)
6 ounces mushrooms (sliced)
8 ounces canned sliced water chestnuts (drained and rinsed)
8 ounces canned sliced bamboo shoots (drained and rinsed)
3 cloves garlic (minced)
1 ¼ cups chicken stock
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon toasted sesame oil

Instructions

In a bowl, coat sliced chicken with cornstarch, salt, and white pepper.
Heat vegetable oil in a wok or skillet; cook chicken until lightly cooked.
Stir-fry carrots, snow peas, and mushrooms until softened.
Add water chestnuts, bamboo shoots, and garlic; sauté briefly.
Return chicken to the skillet; combine with chicken stock, soy sauce, sugar, and sesame oil.
Thicken the sauce with cornstarch slurry; adjust seasoning as needed.
Serve hot over rice or noodles.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 cup (240g)
Calories: 305
Sugar: 3g
Sodium: 750mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg

Keywords: Feel free to swap out vegetables based on what you have available. For added spice, consider including sliced chili peppers. Make it vegetarian by substituting chicken with tofu.