Description
Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender chicken breast strips and a medley of fresh vegetables like carrots, snow peas, mushrooms, water chestnuts, and bamboo shoots, all cooked in a light, savory sauce. This quick and healthy dish is perfect for a weeknight dinner and is best served over steamed rice.
Ingredients
Scale
Chicken marinade
- 1 pound chicken breasts, sliced against the grain into thin strips
- 2 tablespoons cornstarch (cornflour), divided
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 1 tablespoon vegetable oil, divided
Vegetables
- 1 medium carrot, peeled and thinly sliced
- 6 ounces snow peas (mangetout)
- 6 ounces mushrooms, sliced
- 8 ounces canned sliced water chestnuts, drained and rinsed
- 8 ounces canned sliced bamboo shoots, drained and rinsed
- 3 cloves garlic, minced
Sauce
- 1 ¼ cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch (for slurry)
- 1 tablespoon cold water (for slurry)
Instructions
- Prepare the chicken: In a large bowl, toss the sliced chicken breasts with 2 tablespoons of cornstarch, kosher salt, and white pepper until well coated. Add 1 tablespoon of vegetable oil and toss again to separate the chicken strips and prevent clumping.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a wok or large 12-inch pan over medium-high heat. Spread the chicken strips in a single layer and cook for about 30 seconds on each side. The chicken should not brown or be fully cooked at this stage. Remove and set aside on a plate.
- Cook the vegetables: In the same pan, add the carrots, snow peas, and sliced mushrooms. Stir-fry for about 3 minutes until they begin to soften but remain crisp.
- Add remaining vegetables: Stir in the water chestnuts, bamboo shoots, and minced garlic. Sauté the mixture for an additional minute to blend the flavors.
- Combine and simmer: Return the partially cooked chicken to the pan. Pour in the chicken stock and soy sauce, then add granulated sugar and toasted sesame oil. Bring the mixture to a gentle boil and let it cook for 1 to 2 minutes to finish cooking the chicken and blend flavors.
- Thicken the sauce: In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour this slurry evenly over the simmering sauce while stirring continuously. Cook for another minute until the sauce thickens. If the sauce is too thin, add more slurry in small increments as needed.
- Season and serve: Taste the sauce and add more salt if necessary. Remove the pan from heat, optionally garnish with toasted sesame seeds, and serve the Moo Goo Gai Pan hot over steamed rice.
Notes
- For extra flavor, garnish with chopped green onions or toasted sesame seeds.
- You can substitute chicken breasts with boneless skinless chicken thighs for a juicier texture.
- To keep vegetables crisp, avoid overcooking during the stir-fry process.
- If water chestnuts or bamboo shoots are unavailable canned, fresh versions can be used and should be thinly sliced.
- This dish pairs beautifully with jasmine or basmati rice for an authentic meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Keywords: Moo Goo Gai Pan, chicken stir fry, Chinese-American recipe, vegetable stir fry, easy weeknight dinner
