Description
Discover the secret to a quick and delicious Moo Goo Gai Pan, a classic Chinese stir-fry bursting with tender chicken and fresh vegetables. Ready in just 30 minutes, this recipe is perfect for a weeknight dinner.
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into thin strips
– 8 oz fresh mushrooms, sliced
– 1 cup snow peas, trimmed and halved
– 2 carrots, julienned
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 1 tsp sesame oil
– 1/2 tsp ground ginger
– 1/4 tsp white pepper
– 2 tbsp vegetable oil
– 1 cup chicken broth
Instructions
1. – In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, sesame oil, ginger, and white pepper. Set aside.
2. – Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until cooked through, about 5-7 minutes.
3. – Add the mushrooms, snow peas, and carrots to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
4. – Add the garlic and stir-fry for 1 minute until fragrant.
5. – Pour in the sauce mixture and the chicken broth. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce has thickened.
6. – Serve immediately over steamed rice.
Notes
For a richer flavor, you can substitute oyster sauce for the soy sauce. You can also add sliced water chestnuts or baby corn for extra crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese