Description
Moo Goo Gai Pan is a classic Chinese stir-fry dish featuring tender chicken breast and a medley of fresh vegetables cooked in a savory sauce. This quick and easy recipe delivers a perfect balance of flavors and textures, making it a delightful weeknight dinner served best over steamed rice.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 1 cup mushrooms, sliced
- 1 cup baby corn, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Sauces & Seasonings
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Instructions
- Heat the oil: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat to prepare for cooking the chicken and vegetables.
- Cook the chicken: Add the thinly sliced chicken breast to the skillet and cook for about 5 minutes until golden and cooked through. Once done, remove the chicken from the skillet and set aside.
- Sauté the vegetables: Using the same skillet, add minced garlic, sliced mushrooms, bell pepper, and baby corn. Sauté for 3 to 4 minutes until the vegetables are tender but still crisp.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until the cornstarch is fully dissolved.
- Simmer the sauce: Pour the sauce mixture into the skillet with the vegetables and bring it to a gentle simmer, allowing the sauce to begin thickening.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir to coat everything evenly. Continue cooking for 3 to 4 minutes until the sauce thickens thoroughly and the chicken is fully heated through.
- Season and serve: Add salt and pepper to taste, adjust seasoning if needed, and serve the Moo Goo Gai Pan hot over steamed rice for a complete meal.
Notes
- Use fresh vegetables for the best flavor and texture.
- For a gluten-free version, substitute soy sauce with tamari and oyster sauce with a gluten-free alternative.
- The sauce thickens as it cooks; if too thick, add a splash more chicken broth.
- Chicken thighs can be used as a substitute for chicken breast for a juicier texture.
- Serve immediately to enjoy the crispness of the vegetables.
