Description
Simple Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken, fresh vegetables like mushrooms, bell peppers, and snap peas, all cooked in a savory, lightly seasoned sauce. It’s a light yet flavorful dish, perfect for a quick weeknight dinner.
Ingredients
1 lb chicken breast, thinly sliced,2 tablespoons vegetable oil,1/2 cup sliced white mushrooms,1/2 cup sliced bell pepper (any color),1/2 cup snap peas,2 cloves garlic, minced,1/4 cup chicken broth,2 tablespoons soy sauce,1 tablespoon oyster sauce,1 teaspoon cornstarch,1 teaspoon sesame oil,1/2 teaspoon ginger, minced,Salt and black pepper to taste
Instructions
In a small bowl, mix the chicken broth, soy sauce, oyster sauce, cornstarch, sesame oil, ginger, and a pinch of salt and pepper. Set aside.,Heat vegetable oil in a large skillet or wok over medium-high heat.,Add the sliced chicken to the skillet and cook for 3–4 minutes until lightly browned and cooked through. Remove the chicken and set it aside.,In the same skillet, add garlic, mushrooms, bell peppers, and snap peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.,Return the cooked chicken to the skillet, add the sauce mixture, and stir to combine. Cook for an additional 2–3 minutes until the sauce thickens and the chicken and vegetables are coated.,Serve hot, garnished with green onions if desired.
Notes
You can substitute the chicken with tofu for a vegetarian version.,Feel free to add more vegetables like carrots, baby corn, or broccoli for extra crunch.,Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg