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Moo Goo Gai Pan

Moo Goo Gai Pan
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Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender chicken breast and fresh vegetables like mushrooms, snow peas, and water chestnuts. This quick and wholesome dish is ready in under 30 minutes, offering a light, healthy, and family-friendly meal with vibrant flavors and satisfying textures. Perfect for a simple weeknight dinner, it can be easily customized to suit various dietary preferences.

Ingredients

Scale

Protein

  • 1 lb chicken breast, thinly sliced into bite-sized strips

Vegetables

  • 8 oz fresh mushrooms (white button or shiitake), sliced if necessary
  • 1 cup snow peas, washed and trimmed
  • 1/2 cup water chestnuts, drained and sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Sauce

  • 1 cup chicken broth
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (cornstarch slurry)

Cooking

  • 2 tablespoons vegetable oil (neutral and heat-stable)

Instructions

  1. Prepare Your Ingredients: Slice the chicken breast into thin, bite-sized strips and thoroughly wash all vegetables. Drain the water chestnuts and slice mushrooms if needed to ensure even cooking and good texture.
  2. Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce (or tamari), and the cornstarch slurry until smooth to create a silky, flavorful sauce.
  3. Stir-Fry the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and cook until just browned and nearly cooked through. Remove the chicken from the pan to prevent overcooking.
  4. Cook the Vegetables: In the same pan, add a bit more oil if necessary. Stir-fry the minced garlic and ginger until fragrant, then add the mushrooms, snow peas, and water chestnuts. Cook until the vegetables are tender-crisp.
  5. Combine and Simmer: Return the chicken to the pan and pour in the prepared sauce. Stir well and let everything simmer for a few minutes until the sauce thickens and coats the chicken and vegetables evenly.
  6. Final Touches and Serve: Give the dish a final stir, check seasoning, and serve hot with steamed jasmine rice, fried rice, or noodles for a wholesome meal.

Notes

  • Slice chicken thinly and evenly for quick, uniform cooking.
  • Use high heat to stir-fry for fast cooking that preserves vegetable crunch.
  • Select the freshest mushrooms and snow peas for best flavor and texture.
  • Mix cornstarch with cold water before adding it to the sauce to avoid lumps.
  • Remove chicken early and add it back at the end to prevent overcooking and maintain tenderness.

Nutrition

Keywords: Moo Goo Gai Pan, Chinese stir-fry, chicken stir-fry, quick dinner, healthy stir-fry, gluten-free Asian recipe, easy weeknight meal

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