Moo Goo Gai Pan
Moo goo gai pan is a delicious chicken and mushroom stir fry with a classic Chinese white sauce. Quick and easy and better than takeout!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: dinner, lunch, Main Course
Cuisine: Asian, Chinese
Servings: 4
Calories: 326kcal
Moo Goo Gai Pan Sauce
- 1 ½ cups chicken stock or vegetable stock
- 1 ½ Tablespoons cornstarch
- ½ Tablespoon sesame oil
- ½ Tablespoon Shaoxing wine - substitute with white wine or mirin
- 2 cloves garlic - minced
- ½ teaspoon ginger - grated
- ¼ teaspoon sugar - (optional)
- salt to taste - I added ½ teaspoon
Marinate the chicken while you prep the vegetables and prepare the sauce.
Mix together the ingredients for the sauce in a medium sized bowl and set it aside.
Heat a pan or wok over medium high heat and add the oil. Once the pan is hot, add the sliced chicken to the pan and let it cook for 2 to 3 minutes. Remove it from the pan and set it aside.
Add the mushrooms, broccoli, carrots, and onions to the pan. Stir fry together for about 2 to 3 minutes and then add the snow peas and cook for another minute.
Add the chicken back into the pan along with the water chestnut and bamboo shoots.
Finally add the sauce to the pan and toss to combine everything together until the sauce thickens up and becomes clear. Keeping things moving in the pan so the sauce evenly coats the vegetables. This should take about 1 to 2 minutes.
Garnish with sesame seeds and serve immediately.
Calories: 326kcal | Carbohydrates: 23g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 316mg | Potassium: 1047mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5930IU | Vitamin C: 61mg | Calcium: 60mg | Iron: 2mg