Moo Goo Gai Pan: A Savory Chicken and Vegetable Stir-Fry

Moo Goo Gai Pan is a classic Cantonese dish that combines tender chicken with fresh, crisp vegetables in a light, flavorful sauce. This stir-fry is perfect for a quick and healthy meal, offering a delightful balance of savory, sweet, and earthy flavors. Whether you’re an experienced cook or a kitchen novice, this recipe is easy to follow and delivers delicious results every time.

Ingredients

1 pound boneless, skinless chicken breast, sliced into thin strips

2 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided

8 ounces fresh mushrooms, sliced
1 cup snow peas
1 cup sliced carrots

1 cup sliced celery
1/2 cup canned bamboo shoots, drained
1/2 cup sliced water chestnuts, drained

2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons oyster sauce

1 tablespoon dry sherry
1 teaspoon sugar
1/4 teaspoon white pepper

1 teaspoon sesame oil
2 green onions, sliced

Directions

Marinate the Chicken

Prepare the Chicken: In a bowl, combine the chicken strips with soy sauce and cornstarch. Stir well to coat the chicken evenly. Allow it to marinate for about 15 minutes, which will help tenderize the meat and enhance its flavor.

Prepare the Sauce

Mix the Sauce: In a small bowl, whisk together the chicken broth, oyster sauce, dry sherry, sugar, and white pepper. Set this sauce mixture aside. This step ensures your sauce is ready to pour when you need it.

Cook the Chicken

Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet and stir-fry until it’s just cooked through, approximately 4-5 minutes. Once done, remove the chicken from the skillet and set it aside.

Stir-Fry the Vegetables

Cook the Vegetables: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Toss in the mushrooms, snow peas, carrots, and celery, and stir-fry for about 3-4 minutes until the vegetables are crisp-tender. Then, stir in the bamboo shoots, water chestnuts, and garlic. Cook for an additional 1-2 minutes until the garlic is fragrant.

Combine and Cook

Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce, stirring to coat all ingredients evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables fully.

Finish the Dish

Add Final Touches: Drizzle the sesame oil over the stir-fry, stirring well to incorporate. Sprinkle the sliced green onions over the top and give the dish a final stir.

Serve

Plate and Enjoy: Transfer the Moo Goo Gai Pan to a serving dish. Serve hot with steamed rice for a complete and satisfying meal.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 280 kcal per serving
Servings: 4 servings

Moo Goo Gai Pan is a versatile dish that you can easily customize by adding your favorite vegetables or adjusting the sauce to your taste. Enjoy this delightful stir-fry as a quick weeknight dinner or a special weekend treat!