Moo Goo Gai Pan
A delicious Chinese stir-fry dish featuring tender chicken and colorful vegetables, perfect for a quick and healthy meal.
Ingredients
Vegetable Ingredients
- 2 tablespoons vegetable oil, divided
- 2 cups chopped broccoli florets
- 1 cup sliced fresh mushrooms
- 1 15 ounce can whole straw mushrooms, drained
- 1 8 ounce can sliced bamboo shoots, drained
- 1 8 ounce can sliced water chestnuts, drained
- 2 cloves garlic, minced
Main Ingredients
- 1 pound skinless, boneless chicken breast, cut into strips
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
Instructions
Preparation
- Heat 1 tablespoon of oil in a wok over high heat until it begins to smoke.
- Add the broccoli and fresh mushrooms to the wok. Stir in the straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry for about 5 minutes until the broccoli is tender.
- Transfer the veggies to a bowl and wipe out the wok.
- Heat the remaining 1 tablespoon of oil in the wok over high heat until it smokes again.
- Add the minced garlic and stir-fry for a few seconds until it turns golden.
- Add the chicken strips to the wok. Stir-fry until the chicken is browned and no longer pink in the center, about 5 minutes.
Sauce Preparation
- In a small bowl, stir together the chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine.
- Pour this mixture over the chicken in the wok and bring to a boil, stirring constantly.
- Boil until the sauce thickens and becomes clear, about 30 seconds.
- Return the vegetables to the wok. Toss everything together in the sauce and cook until heated through, about 1 minute.
Serving
- Serve Moo Goo Gai Pan hot over a bed of steamed rice or noodles. Garnish with sliced green onions or sesame seeds if desired.
Notes
For extra flavor, add a pinch of crushed red pepper flakes to the sauce. You can mix and match vegetables based on availability. Ensure not to overcook the vegetables; they should remain crisp.