Description
Master the art of homemade Moo Goo Gai Pan with this easy-to-follow, healthy recipe. Enjoy tender chicken, crisp vegetables, and a light, savory sauce that beats any takeout.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp low-sodium soy sauce, divided
- 2 tbsp cornstarch, divided
- 2 tsp sesame oil, divided
- 2 tbsp vegetable oil, divided
- 1 cup sliced mushrooms (button or shiitake)
- 1 cup snow peas
- 1/2 cup sliced water chestnuts, drained
- 1/2 cup sliced bamboo shoots, drained
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup low-sodium chicken broth
- 1 tsp sugar
- 1 tsp rice vinegar
- 1/2 tsp white pepper
- 2 tbsp cold water (for slurry)
Instructions
- 1. Marinate Chicken: In a bowl, combine chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Marinate 15-20 mins.
- 2. Prepare Sauce: Whisk together chicken broth, remaining 1 tbsp soy sauce, sugar, rice vinegar, and white pepper. In a separate small bowl, mix remaining 1 tbsp cornstarch with 2 tbsp cold water for slurry.
- 3. Cook Chicken: Heat 1 tbsp vegetable oil in a wok over high heat. Stir-fry chicken in batches until cooked through and lightly golden. Remove and set aside.
- 4. Sauté Aromatics & Veggies: Add remaining 1 tbsp oil to wok. Add garlic and ginger; stir-fry 30 seconds. Add mushrooms, water chestnuts, and bamboo shoots; stir-fry 2-3 mins. Add snow peas; stir-fry 1-2 mins until crisp-tender.
- 5. Combine & Thicken: Return chicken to wok. Whisk cornstarch slurry into sauce mixture, then pour over chicken and vegetables. Stir constantly for 1-2 mins until sauce thickens and coats ingredients.
- 6. Serve: Remove from heat immediately. Serve hot with steamed rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes