Description

Moo Goo Gai Pan is a classic Cantonese dish featuring tender chicken and fresh vegetables in a savory, slightly thickened sauce. It’s a quick and easy stir-fry that’s perfect for a weeknight meal.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

– 8 oz fresh mushrooms, sliced

– 1 cup snow peas, trimmed and halved

– 1 carrot, julienned

– 2 cloves garlic, minced

– 1 tablespoon grated ginger

– 2 tablespoons soy sauce

– 1 tablespoon oyster sauce

– 1 teaspoon cornstarch

– 1/4 cup chicken broth

– 2 tablespoons vegetable oil

– Salt and pepper to taste

– Cooked rice, for serving

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Instructions

1. 1. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside.

2. 2. Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until lightly browned, about 3-4 minutes.

3. 3. Add the mushrooms, snow peas, and carrot. Stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.

4. 4. Add the garlic and ginger and cook for 1 minute, until fragrant.

5. 5. Pour in the sauce mixture and stir to coat all the ingredients. Cook for 2-3 minutes, until the sauce has thickened slightly.

6. 6. Serve the Moo Goo Gai Pan immediately over steamed rice. Enjoy!

Notes

– For a thicker sauce, add an extra 1/2 teaspoon of cornstarch to the sauce mixture.

– Feel free to substitute other fresh vegetables, such as broccoli or bell peppers, to customize the dish.

– Leftover Moo Goo Gai Pan can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 15
Category: Comfort Food
Method: Stovetop
Cuisine: Chinese