Moo Goo Gai Pan (Mushroom Chicken Slices)
Moo Goo Gai Pan is a classic Chinese-American stir fry featuring tender slices of chicken, fresh mushrooms, crisp snow peas, carrots, and water chestnuts tossed in a light, savory garlic-ginger sauce. Serve it over steamed rice or noodles for a delicious, family-friendly dinner that’s low in calories, full of fresh flavor, and better than takeout.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: Wok
Ingredients
2 chicken breasts, thinly sliced
¾ cup shiitake mushrooms, sliced
¾ cup broccoli florets
¾ cup bell pepper, sliced
1 cup snow peas
1 large carrot, sliced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons oil of choice (divided)
Sauce
1 tablespoon oyster sauce
¼ cup soy sauce
¼ cup chicken broth
Slurry
• 1 tablespoon cornstarch
• 2 tablespoons cold water
Seasonings
Salt and pepper, to taste
Optional: red pepper flakes or white pepper for heat
Garnish (Optional)
Sesame seeds
Sliced green onions
Shaved carrots
Directions
Prepare Ingredients
Slice chicken and vegetables. Mix cornstarch and cold water in a small bowl to create the slurry. Set aside.
Cook the Chicken
Heat a wok over medium-high heat. Add 1 tablespoon of oil. Add sliced chicken and cook until fully done, about 5 minutes. Remove chicken from the wok and set aside.
Stir-Fry the Vegetables
In the same wok, add the remaining tablespoon of oil. Add garlic and ginger; cook until fragrant. Add mushrooms, broccoli, bell pepper, snow peas, and carrots. Stir-fry until tender-crisp, about 7 minutes.
Combine and Simmer
Return the chicken to the wok. Add soy sauce, chicken broth, and oyster sauce. Bring to a gentle simmer.
Thicken the Sauce
Stir the slurry again (it settles quickly), then pour into the wok. Cook 2-3 minutes until the sauce thickens and coats everything evenly.
Serve
Serve hot over steamed jasmine rice or noodles. Garnish with sesame seeds, green onions, and shaved carrots if desired.
