Moo Goo Gai Pan in 30 Minutes
Make moo goo gai pan with tender chicken, crisp vegetables, and a light savory sauce. This Chinese-American stir-fry serves four in 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 lb chicken breast thinly sliced
- 1 cup mushrooms sliced
- 1 cup snow peas
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 2 carrots sliced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp vegetable oil divided
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tbsp oyster sauce
- 1 tbsp cornstarch mixed with 2 tablespoons water
- salt and pepper to taste
- green onions and sesame seeds for garnish
Instructions
Instructions
- Thinly slice the chicken and season it with salt and pepper. Slice the mushrooms, bell pepper, and carrots, and cut the broccoli into small florets.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken until no longer pink, 5 to 7 minutes, then transfer it to a plate.
- Add the remaining tablespoon of oil to the same pan. Cook the garlic and ginger until fragrant, about 1 minute.
- Add the mushrooms, snow peas, broccoli, bell pepper, and carrots. Stir-fry until tender-crisp, 5 to 7 minutes.
- Return the chicken to the pan. Stir in the soy sauce, chicken broth, and oyster sauce and bring the mixture to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens, 2 to 3 minutes.
- Garnish with green onions and sesame seeds if desired, and serve hot.