Moo Goo Gai Pan
If you like chicken breast, you’ll love this Chinese dinner — 30 minutes from craving to table.
✓ USDA-verified nutrition data
387 calories
59g protein
21g carbs
7g fat
4g fiber
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
- Slice the chicken thin against the grain and toss with half the cornstarch and the wine; rest 10 minutes.
- 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.
- 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.
- Stir the stock, soy, oyster sauce, and remaining cornstarch together and pour in. Simmer 2 minutes until the sauce turns silky and lightly thickened.
- Serve over rice. Moo goo gai pan is Cantonese comfort: gentle, savory, and built for tired weeknights.