Name: Moo goo gai pan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound chicken breast (boneless skinless thinly sliced); 8 ounces mushrooms (sliced); 1 cup snow peas (ends trimmed); 1 carrot (julienned); 1 cup bamboo shoots (sliced); 3 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon cornstarch (dissolved in 2 tablespoons water); Salt and pepper (to taste); Steamed rice (for serving)

Moo goo gai pan

Moo goo gai pan is a delicious Chinese dish made with sliced chicken, mushrooms, and various vegetables such as snow peas, carrots, and bamboo shoots, all stir-fried together in a light and savory sauce. It’s often served with steamed rice and is known for its fresh and vibrant flavors.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Lunch

Cuisine American, Chinese

Servings servings

Calories 186 kcal

Ingredients

1 pound chicken breast boneless skinless thinly sliced
8 ounces mushrooms sliced
1 cup snow peas ends trimmed
1 carrot julienned
1 cup bamboo shoots sliced
3 cloves garlic minced
1 tablespoon ginger minced
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch dissolved in 2 tablespoons water
Salt and pepper to taste
Steamed rice for serving

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Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the sliced chicken to the skillet and cook until it is no longer pink in the center, about 5-7 minutes.
Once the chicken is cooked, add the mushrooms, snow peas, carrot, and bamboo shoots to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce and oyster sauce. Pour the sauce mixture over the chicken and vegetables in the skillet.
Stir in the dissolved cornstarch mixture, which will help thicken the sauce. Cook for another minute or until the sauce has thickened.
Season with salt and pepper to taste.
Serve the Moo goo gai pan hot over steamed rice.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 186kcal (9%)Carbohydrates: 10g (3%)Protein: 28g (56%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 775mg (34%)Potassium: 766mg (22%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 2853IU (57%)Vitamin C: 19mg (23%)Calcium: 34mg (3%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken

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Moo goo gai pan