Description
Experience the authentic flavors of Moo Goo Gai Pan right in your kitchen, packed with tender chicken and crisp vegetables. This recipe prioritizes nutrition without compromising on the classic taste you love.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tsp cornstarch (for chicken marinade)
- 1 tbsp low-sodium soy sauce (for chicken marinade)
- 1/2 tsp toasted sesame oil (for chicken marinade)
- 1 tbsp neutral cooking oil (e.g., avocado, grapeseed)
- 1 cup sliced mushrooms (cremini, shiitake, or button)
- 1 cup snow peas, trimmed
- 1 large carrot, julienned or thinly sliced
- 2 cups bok choy, chopped
- 1/2 cup canned water chestnuts, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- For the Sauce:
- 1 cup low-sodium chicken broth
- 2 tbsp light soy sauce or tamari
- 1 tsp cornstarch
- 1 tsp rice vinegar
- 1/2 tsp sugar (optional)
- 1/2 tsp toasted sesame oil (for finishing)
Instructions
- Prepare Chicken: Slice chicken thinly. Marinate with 1 tsp cornstarch, 1 tbsp low-sodium soy sauce, and 1/2 tsp toasted sesame oil for 15+ minutes.
- Prep Vegetables: Chop all vegetables into uniform, bite-sized pieces. Mince garlic and ginger.
- Whisk Sauce: In a small bowl, whisk together chicken broth, 2 tbsp soy sauce, 1 tsp cornstarch, rice vinegar, and optional sugar until smooth.
- Cook Chicken: Heat 1 tbsp neutral oil in a wok or large skillet over high heat. Cook chicken in batches until lightly golden and almost cooked through (2-3 mins per side). Remove and set aside.
- Sauté Vegetables: Add more oil if needed. Stir-fry ginger and garlic for 30 seconds. Add carrots, stir-fry 1-2 mins. Add mushrooms, snow peas, bok choy, and water chestnuts; stir-fry 2-3 mins until crisp-tender.
- Combine & Thicken: Return chicken to the pan. Re-whisk sauce and pour into the pan. Stir constantly as sauce simmers and thickens (1-2 mins). Turn off heat, drizzle with remaining 1/2 tsp sesame oil. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins