Description
This classic Cantonese stir-fry is a comforting blend of tender chicken, crisp vegetables, and a light, savory sauce. Made with love and fresh ingredients, Moo Goo Gai Pan is a dish that brings warmth to any dinner table, inspired by memories of family meals and shared moments.
Ingredients
For the Chicken:
- 1 pound (450g) chicken breasts, sliced thinly against the grain
- 3 tablespoons cornstarch, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 3 tablespoons vegetable oil, divided
For the Vegetables:
- 1 medium carrot, peeled and thinly sliced
- 6 ounces (170g) snow peas
- 6 ounces (170g) mushrooms, sliced
- 8 ounces (225g) canned sliced water chestnuts, drained and rinsed
- 8 ounces (225g) canned sliced bamboo shoots, drained and rinsed
- 3 cloves garlic, minced
For the Sauce:
- 1 ¼ cups (300ml) chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry for thickening)
Instructions
Prepare the Chicken:
- Toss the sliced chicken with 2 tablespoons of cornstarch, salt, and white pepper.
- Add 1 tablespoon of vegetable oil and toss again to separate the chicken pieces.
Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken in a single layer and cook for about 30 seconds per side.
- Remove from the pan and set aside.
Stir-Fry the Vegetables:
- In the same pan, add carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes until slightly softened.
- Add the water chestnuts, bamboo shoots, and garlic. Stir and cook for another minute.
Make the Sauce and Combine Everything:
- Return the chicken to the pan.
- Pour in the chicken stock, soy sauce, sugar, and sesame oil. Bring to a gentle boil and cook for 1-2 minutes.
- Stir in the cornstarch slurry and mix well. Let the sauce thicken for about a minute.
- Taste and adjust seasoning if needed.
Serve:
- Remove from heat, garnish with toasted sesame seeds if desired.
- Serve over steamed jasmine rice or cauliflower rice for a low-carb option.
Notes
- Vegetable Variations: Feel free to swap out vegetables like broccoli, baby corn, or bell peppers.
- Vegetarian Option: Replace chicken with tofu, seitan, or extra mushrooms and use vegetable broth instead of chicken stock.
- Reheating Tip: Stir-fries are best fresh, but leftovers can be reheated on the stove with a little oil or in the microwave in short intervals.
- Freezing Tip: Freeze cooked chicken and sauce separately and add fresh vegetables when reheating for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Stir-Fry, Asian Cuisine
- Method: Stir-frying
- Cuisine: Cantonese, Chinese