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Moo Goo Gai Pan finished dish

Moo Goo Gai Pan

Recipe card for Moo Goo Gai Pan.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 pound chicken breast, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 cup mushrooms, sliced
  • 1 cup snow peas
  • 1/2 cup carrots, julienned
  • 1/2 cup bamboo shoots, sliced
  • 1/2 cup water chestnuts, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Cooked jasmine rice for serving

Method
 

Preparation
  1. In a bowl, mix chicken slices with soy sauce and cornstarch. Set aside for 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through, about 3-4 minutes. Remove from the pan and set aside.
  3. Add the remaining oil to the pan and stir-fry the garlic and ginger for 30 seconds until fragrant.
  4. Add mushrooms, snow peas, carrots, bamboo shoots, and water chestnuts. Stir-fry for 3-4 minutes or until vegetables are tender-crisp.
  5. Return the chicken to the pan. Stir in chicken broth, oyster sauce, hoisin sauce, and sesame oil. Mix well and bring to a simmer.
  6. Cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
  7. Serve hot over cooked jasmine rice.

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