For an even more flavorful dish, marinate the chicken in a mixture of soy sauce, rice wine, and a touch of ginger for at least 30 minutes before cooking. Feel free to experiment with different types of mushrooms, such as oyster mushrooms or enoki, to add unique textures and flavors. If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of chili oil to the sauce. Serve Moo Goo Gai Pan over steamed rice or noodles for a complete and satisfying meal.
Moo Goo Gai Pan
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS322
Embark on a culinary journey with Moo Goo Gai Pan, a delightful and subtly savory stir-fry that brings together tender chicken and an array of crisp, garden-fresh vegetables in a luscious, umami-rich sauce. A lighter take on classic Chinese-American cuisine, this dish is perfect for a weeknight dinner or an elegant weekend meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol66 mg
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Fiber6 g
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Protein34 g
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Saturated Fat2 g
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Sodium833 mg
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Vegetables: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add broccoli florets and fresh mushrooms, stir-fry for 2 minutes, then incorporate straw mushrooms, bamboo shoots, and water chestnuts. Continue to stir-fry until the broccoli is crisp-tender and all vegetables are heated through, about 3 minutes. Transfer the vegetables to a bowl and set aside. Clean the wok.
02 Step
Recipe View 5 mins Sear the Chicken: Add the remaining 1 tablespoon of vegetable oil to the wok and heat over high heat until it begins to shimmer. Add minced garlic and stir-fry until fragrant, about 15 seconds. Introduce the chicken strips and stir-fry until they are browned on the edges and cooked through, approximately 5 minutes.
03 Step
Recipe View 1 mins Create the Sauce: In a small bowl, whisk together chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine (or dry sherry) until well combined. Pour this mixture over the chicken in the wok and bring to a boil, stirring constantly to prevent clumping. Cook until the sauce thickens and becomes glossy, about 30 seconds.
04 Step
Recipe View 1 mins Combine and Finish: Return the stir-fried vegetables to the wok with the chicken and sauce. Gently toss everything together until the vegetables are evenly coated and heated through, about 1 minute. Serve immediately.
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Henri Ebert
Dec 30, 2024I added a little bit of ginger to the chicken marinade, and it really elevated the flavors. I'll definitely be making this again!
Laney Kunde
Nov 26, 2024The tip about using different mushrooms is great! I tried it with oyster mushrooms, and it was delicious.
Telly Rogahn
Aug 21, 2024I love how easy this recipe is to follow. It's a great weeknight meal that my whole family enjoys.
Claire Wuckert
Nov 30, 2023This recipe is fantastic! The sauce is so flavorful, and the vegetables are perfectly crisp-tender.