Description
This Simple Moo Goo Gai Pan is a classic Chinese stir-fry dish featuring tender chicken breast and crisp vegetables in a savory, slightly sweet sauce. Ready in just 20 minutes, it’s perfect for a quick, healthy weeknight dinner that’s full of flavor and texture.
Ingredients
Scale
Chicken and Sauce
- 1 lb chicken breast, thinly sliced
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, minced
- Salt and black pepper to taste
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1/2 cup sliced white mushrooms
- 1/2 cup sliced bell pepper (any color)
- 1/2 cup snap peas
- 2 cloves garlic, minced
Instructions
- Prepare the sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, cornstarch, sesame oil, minced ginger, salt, and black pepper. Set aside to let the cornstarch dissolve.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and stir-fry for 3 to 4 minutes until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, add the minced garlic, sliced mushrooms, bell peppers, and snap peas. Stir-fry the vegetables for 3 to 4 minutes, until they become tender-crisp but retain their color and crunch.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce mixture and stir well to combine all ingredients.
- Finish cooking: Continue cooking the skillet contents for an additional 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Remove from heat and serve the Moo Goo Gai Pan hot. Garnish with chopped green onions if desired for extra freshness and color.
Notes
- For a gluten-free version, use gluten-free soy sauce and oyster sauce substitutes.
- Feel free to add other vegetables like baby corn, bamboo shoots, or water chestnuts for extra texture.
- Adjust the amount of soy sauce and oyster sauce to taste if you prefer a saltier or milder flavor.
- Use boneless, skinless chicken thighs instead of breast for juicier meat.
- Serve over steamed rice or noodles to make it a complete meal.
