Description
Moo Goo Gai Pan is a classic Cantonese chicken stir-fry that features tender chicken and fresh vegetables in a savory, aromatic sauce. This quick and easy recipe delivers authentic flavors in just 30 minutes, making it the perfect weeknight meal.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 8 oz fresh mushrooms, sliced
– 1 cup snow peas, trimmed and cut in half
– 2 cloves garlic, minced
– 1 tbsp grated ginger
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp cornstarch
– 1/4 cup chicken broth
– 2 tbsp vegetable oil
– Salt and pepper to taste
Instructions
1. – In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
2. – Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until lightly browned, about 3-4 minutes.
3. – Add the mushrooms, snow peas, garlic, and ginger. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
4. – Pour in the sauce mixture and chicken broth. Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened.
5. – Season with salt and pepper to taste.
6. – Serve hot over steamed rice.
Notes
For best results, use fresh, high-quality ingredients. You can adjust the sauce to your desired level of sweetness or saltiness. This dish also pairs well with other stir-fried vegetables.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Cantonese, Chinese