Description
Simple Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender chicken, crisp vegetables, and mushrooms in a savory, lightly sweet sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil, divided
- 2 cups chopped broccoli florets
- 1 cup sliced fresh mushrooms
- 1 (15 ounce) can whole straw mushrooms, drained
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast, cut into strips
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
Instructions
- Heat 1 tablespoon of oil in a wok over high heat until it begins to smoke.
- Add broccoli and fresh mushrooms. Stir in straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry for about 5 minutes until broccoli is tender and vegetables are hot. Transfer to a bowl and wipe out the wok.
- Heat the remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry for a few seconds until golden.
- Add chicken strips and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
- In a small bowl, mix chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine. Stir until well combined.
- Pour the sauce over the chicken in the wok and bring to a boil while stirring constantly. Cook until the sauce thickens and is no longer cloudy, about 30 seconds.
- Return the cooked vegetables to the wok. Toss everything together and cook for 1 more minute until heated through.
Notes
- Use fresh vegetables for a more vibrant taste and texture.
- You can substitute chicken with tofu or shrimp for variation.
- Serve over steamed white rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg