Delicious Moo Goo Gai Pan: A Cozy Stir-Fry Delight

This Moo Goo Gai Pan is a quick and healthy stir-fry featuring tender chicken and vibrant vegetables, perfect for busy weeknights.

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Prep Time 15

Cook Time 15

Marinating Time 15

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Chinese-American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Protein

1 pound Chicken Breast thinly sliced

For the Vegetables

1 cup Fresh Mushrooms shiitake or button mushrooms
1 cup Carrots sliced; can use bell peppers
1 cup Snow Peas or snap peas
1 cup Water Chestnuts sliced; optional
2 stalks Green Onions sliced; regular onions can be used

For the Sauce

2 tablespoons Soy Sauce gluten-free options available
1 tablespoon Oyster Sauce optional for vegetarian version
1 tablespoon Cornstarch for thickening

For Cooking

2 tablespoons Vegetable Oil or sesame oil for flavor

Equipment

Wok
knife
cutting board

Method

Main Steps

Marinate the chicken in soy sauce and cornstarch, and let it sit for 15 minutes.
Chop vegetables and preheat the wok with vegetable oil.
Cook the marinated chicken in the wok until golden brown.
Add sliced carrots and snow peas to the wok and stir-fry until they soften.
Stir in the fresh mushrooms and water chestnuts.
Combine soy sauce, oyster sauce, and cornstarch slurry, then add to the wok and cook until thickened.
Serve the stir-fry over fluffy rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1600IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Feel free to customize by swapping proteins or vegetables based on preference or availability.

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