Dinner · 30 min · chinese

Moo Goo Gai Pan

If you like chicken breast, you’ll love this Chinese dinner — 30 minutes from craving to table. At 387 calories and 59g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 8 oz Button mushrooms
• 1 cup Snow peas
• 0.5 cup Bamboo shoots
• 4 oz Water chestnuts
• 1 cup Chicken stock
• 1 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Cornstarch
• 1 tbsp Shaoxing wine
• 3 cloves Garlic
• 1 tbsp Fresh ginger

Steps

1. Slice the chicken thin against the grain and toss with half the cornstarch and the wine; rest 10 minutes.
2. Sear the mushrooms in a hot wok 2 minutes until browned. Add the garlic and ginger, then the snow peas, bamboo shoots, and water chestnuts.
3. Push the vegetables aside and sear the chicken 3 minutes until just opaque. Everything should still look bright — this is a pale, clean dish, not a browned one.
4. Stir the stock, soy, oyster sauce, and remaining cornstarch together and pour in. Simmer 2 minutes until the sauce turns silky and lightly thickened.
5. Serve over rice. Moo goo gai pan is Cantonese comfort: gentle, savory, and built for tired weeknights.

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