Name: Lite & Authentic Moo Goo Gai Pan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 1 tbsp cornstarch (for velveting); 1 tsp rice wine vinegar (for velveting); Pinch of salt (for velveting); 2 tbsp low-sodium soy sauce; 1 tbsp rice wine vinegar (for sauce); 1 cup low-sodium chicken broth; 1 tbsp cornstarch (for sauce slurry); 2 tbsp vegetable oil, divided; 1 cup sliced fresh mushrooms (cremini or button); 1 cup chopped celery; 1 cup matchstick-cut carrots; 1 cup snow peas; ½ cup sliced water chestnuts, drained; ½ cup sliced bamboo shoots, drained; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; ½ tsp sesame oil (for finishing)

Description

Indulge in this delicious and calorie-aware homemade Moo Goo Gai Pan. Featuring velvety chicken, crisp vegetables, and a light, flavorful sauce, it’s easier than you think to create this classic dish at home.

Ingredients

1 lb boneless, skinless chicken breast, thinly sliced
1 tbsp cornstarch (for velveting)
1 tsp rice wine vinegar (for velveting)
Pinch of salt (for velveting)
2 tbsp low-sodium soy sauce
1 tbsp rice wine vinegar (for sauce)
1 cup low-sodium chicken broth
1 tbsp cornstarch (for sauce slurry)
2 tbsp vegetable oil, divided
1 cup sliced fresh mushrooms (cremini or button)
1 cup chopped celery
1 cup matchstick-cut carrots
1 cup snow peas
½ cup sliced water chestnuts, drained
½ cup sliced bamboo shoots, drained
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp sesame oil (for finishing)

Instructions

1. Velvet the Chicken: In a bowl, combine sliced chicken with 1 tbsp cornstarch, 1 tsp rice wine vinegar, and a pinch of salt. Mix well and let sit for 15-30 minutes.
2. Prepare the Sauce: In a small bowl, whisk together low-sodium soy sauce, 1 tbsp rice wine vinegar, chicken broth, and 1 tbsp cornstarch for the slurry. Set aside.
3. Cook Chicken & Aromatics: Heat 1 tbsp oil in a wok or large skillet over high heat. Add velveted chicken and stir-fry until just cooked through, about 3-4 minutes. Remove chicken and set aside. Add remaining 1 tbsp oil, then add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
4. Sauté Vegetables: Add carrots and celery to the pan, stir-fry for 2-3 minutes. Then add mushrooms, snow peas, water chestnuts, and bamboo shoots. Stir-fry for another 2-3 minutes until vegetables are crisp-tender.
5. Combine & Thicken: Pour the prepared sauce into the pan with vegetables. Stir constantly until the sauce thickens and becomes clear. Return the cooked chicken to the pan and toss everything together to coat. Drizzle with sesame oil, toss once more, and serve immediately.

Prep Time: 20 mins
Cook Time: 15 mins