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Moo Goo Gai Pan

This Moo Goo Gai Pan is a delightful stir-fry of tender chicken and vibrant vegetables in a savory sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts thinly sliced against the grain
  • 1 teaspoon Morton kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch
  • 4 tablespoons olive oil divided
  • 2 large carrots thinly sliced
  • 1 cup snow peas
  • 1 can (8 ounce) sliced water chestnuts drained
  • 8 ounces fresh mushrooms sliced
  • 1 can (8 ounces) sliced bamboo shoots drained
  • 2 large cloves garlic minced
  • 1 tablespoon grated ginger root
  • ½ cup low-sodium chicken broth
  • 2 tablespoons corn starch
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • Chopped green onions and sesame seeds for garnish

Instructions

  • In a mixing bowl, combine the sliced chicken with kosher salt, black pepper, garlic powder, soy sauce, and 1 tablespoon of corn starch. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes to enhance the flavor.
  • While the chicken is marinating, prepare the vegetables. Thinly slice the carrots, chop the snow peas, and slice the mushrooms. Drain the water chestnuts and bamboo shoots, and set aside.
  • In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the carrots, snow peas, mushrooms, bamboo shoots, and water chestnuts. Stir-fry the vegetables for 3-4 minutes until they are tender yet still crisp.
  • In a small bowl, whisk together the low-sodium chicken broth, 2 tablespoons of corn starch, brown sugar, and sesame oil. Pour this mixture into the skillet with the vegetables and bring to a simmer, allowing the sauce to thicken slightly.
  • Return the cooked chicken to the skillet, tossing everything together to ensure the chicken and vegetables are well coated in the sauce. Cook for an additional 2 minutes to heat everything through. Serve hot, garnished with chopped green onions and sesame seeds.

Equipment

  • Large skillet or wok
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula
  • Mixing Bowl

Notes

  • For best flavor, marinate the chicken for longer if possible.
  • Feel free to add any of your favorite vegetables to the dish.
  • This dish can be made ahead of time and stored in the fridge for up to 3 days.