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This recipe for moo goo gai pan is a classic dish of chicken and vegetables stir fried with a savory sauce. Plus secret tips on how to make your stir fries taste like they came from a restaurant!
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Moo Goo Gai Pan

This recipe for moo goo gai pan is a classic dish of chicken and vegetables stir fried with a savory sauce. Plus tips on how to make your stir fries taste like they came from a restaurant!
Course Main Course
Cuisine Asian
Keyword moo goo gai pan, veggie stir fry
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 308kcal
Author Sara Welch

Ingredients

  • 1 pound of boneless skinless chicken breasts, thinly sliced
  • 1 large egg white
  • 2 tablespoons + 1 teaspoon of cornstarch divided use
  • 1 tablespoon vegetable oil divided use
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2 cups of sliced mushrooms
  • 1 cup of snow peas
  • 1/2 cup of thinly sliced carrots
  • 1 8-ounce can of sliced water chestnuts drained
  • 1 8-ounce can of sliced bamboo shoots drained
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons sesame oil
  • salt and pepper to taste

Instructions

  • In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
  • In a large saucepan, heat 1 teaspoon of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly.
  • Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.
  • Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
  • Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
  • Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.
  • Add the the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.
  • In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.
  • Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
  • Serve immediately, over rice if desired.

Video

Nutrition

Calories: 308kcal | Carbohydrates: 15g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 420mg | Fiber: 2g | Sugar: 1g