Description
Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender chicken breast and an assortment of fresh vegetables cooked in a savory, slightly sweet sauce. This recipe highlights thinly sliced chicken breast marinated in egg white and cornstarch, then quickly cooked on the stovetop with crisp vegetables like mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots. Finished with a light soy-based sauce enriched with chicken stock and sesame oil, this dish is a flavorful and healthy meal, perfect served over rice for a quick weeknight dinner.
Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 large egg white
- 2 tablespoons + 1 teaspoon cornstarch (divided use)
Vegetables
- 2 cups sliced mushrooms
- 1 cup snow peas
- 1/2 cup thinly sliced carrots
- 1 8-ounce can sliced water chestnuts, drained
- 1 8-ounce can sliced bamboo shoots, drained
Seasonings and Sauce
- 1 tablespoon vegetable oil (divided use)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the egg white and 1 tablespoon of cornstarch until smooth. Add the thinly sliced chicken breasts and toss well to coat. Refrigerate the mixture for 30 minutes to tenderize and set the coating. After marinating, strain off any excess liquid and discard it.
- Cook Carrots: Heat 1 teaspoon of vegetable oil in a large saucepan over medium-high heat. Add the sliced carrots along with 1 tablespoon of water, stirring constantly, and cook for 2 to 3 minutes until they start to soften.
- Cook Mushrooms: Add the sliced mushrooms to the saucepan and cook for an additional 3 to 4 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add Remaining Vegetables: Stir in the snow peas and cook for 1 to 2 minutes more, until tender but still crisp. Then add the drained water chestnuts and bamboo shoots. Season the vegetables lightly with salt and pepper to taste.
- Remove Vegetables: Transfer the cooked vegetables to a plate, cover with foil to keep them warm while you cook the chicken.
- Prepare the Pan: Wipe out the pan with a paper towel to remove any residue. Heat the remaining 2 teaspoons of vegetable oil in the pan over medium-high heat.
- Cook the Chicken: Add the marinated chicken slices to the hot pan and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 3 to 4 minutes. Add the minced garlic and ginger and cook for an additional 30 seconds until fragrant.
- Make the Sauce: In a small bowl, whisk together the chicken stock, sugar, soy sauce, and sesame oil. Gradually whisk in the remaining 1 tablespoon + 1 teaspoon cornstarch until smooth and lump-free.
- Combine and Thicken: Return the cooked vegetables to the pan and stir to mix. Heat the mixture through for about 1 minute. Pour in the prepared sauce and increase the heat to high. Bring the sauce to a boil and cook for about 1 minute, stirring occasionally, until the sauce begins to thicken and coats the chicken and vegetables nicely.
- Serve: Serve the Moo Goo Gai Pan immediately, ideally over steamed rice for a complete meal.
Notes
- Feel free to substitute chicken stock with vegetable stock for a lighter flavor.
- Use fresh vegetables whenever possible for the best texture and taste.
- Ensure chicken slices are even in size for uniform cooking.
- Adjust soy sauce and salt according to your taste preferences.
- Moo Goo Gai Pan is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
