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Moo Goo Gai Pan

Moo Goo Gai Pan
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Easy Moo Goo Gai Pan is a classic Cantonese stir-fry featuring tender sliced chicken breast and crisp vegetables like mushrooms, bok choy or snow peas, and water chestnuts in a light, savory sauce. Ready in under 30 minutes, this dish is healthy, quick to prepare, and perfect for a flavorful weeknight meal that the whole family will enjoy.

Ingredients

Scale

Protein

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

Vegetables

  • 1 cup button mushrooms, sliced
  • 1 cup bok choy or snow peas, chopped
  • 1/2 cup water chestnuts, 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 teaspoon sugar
  • 1 tablespoon cornstarch

Finishing & Cooking

  • 1 tablespoon cooking oil (vegetable or canola)
  • 1 teaspoon sesame oil

Instructions

  1. Prepare Your Ingredients: Slice the chicken into bite-sized strips and chop the vegetables. Having everything ready before cooking ensures a smooth stir-fry process.
  2. Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, sugar, and cornstarch until smooth to create the sauce that will thicken and coat the dish.
  3. Stir-Fry the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 3-4 minutes, stirring often, until they turn white and are nearly cooked through.
  4. Add Vegetables and Aromatics: Add the minced garlic and ginger, sliced mushrooms, bok choy or snow peas, and water chestnuts. Stir-fry for another 3-5 minutes until the vegetables are tender-crisp and fragrant.
  5. Combine and Thicken Sauce: Pour the prepared sauce over the stir-fry mixture and cook for about 2 minutes, stirring continuously until the sauce thickens to a glossy glaze that coats the ingredients evenly.
  6. Finish with Sesame Oil and Serve: Drizzle sesame oil over the dish for a subtle nutty aroma. Serve the Moo Goo Gai Pan hot over steamed rice or noodles.

Notes

  • Use high heat when stir-frying to keep vegetables crisp and fresh.
  • Slice the chicken thinly for quick and even cooking.
  • Avoid overcooking vegetables to maintain their crunchiness.
  • Prepare the sauce in advance to speed up the cooking process.
  • Fresh garlic and ginger add a significant flavor boost.
  • For gluten-free, use tamari instead of soy sauce and ensure broth is gluten-free.
  • Variations include substituting chicken with tofu, shrimp, turkey, or pork, and adding different vegetables or spices like chili flakes.
  • Leftovers can be refrigerated up to 3 days or frozen up to 2 months.
  • Reheat gently with a splash of water or broth to retain moisture.

Nutrition

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

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