Description
Silky chicken slices dance through Moo Goo Gai Pan, showcasing classic Chinese restaurant comfort with delicate mushroom medleys. Crisp vegetables and tender protein create a balanced harmony you’ll crave on nights when simple, delicious cooking calls.
Ingredients
Scale
Protein:
- 17.6 ounces (500 grams) chicken breast, sliced
Vegetables:
- 7 ounces (200 grams) mushrooms (paris or shiitake), sliced
- 1 carrot, thinly sliced
- 1 zucchini (or canned bamboo), julienned
- 1 red bell pepper, minced
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 4.2 fluid ounces (120 milliliters) chicken broth
Instructions
- Marinate chicken pieces in a blend of soy sauce, sesame oil, and cornstarch, allowing the flavors to penetrate for approximately 10 minutes at room temperature.
- Whisk together a harmonious sauce combining soy sauce, oyster sauce, sugar, rice vinegar, and chicken broth in a separate mixing bowl, ensuring all ingredients are thoroughly incorporated.
- Heat oil in a spacious wok or large skillet over high heat, creating a sizzling cooking surface for the marinated chicken.
- Sear chicken rapidly, stirring constantly until the meat transforms into a golden brown exterior, approximately 3-4 minutes, then transfer to a temporary holding plate.
- In the same wok, introduce additional oil and quickly sauté minced garlic, fresh ginger, mushrooms, carrots, bell peppers, and zucchini, maintaining a continuous stirring motion to prevent burning.
- Reintroduce the seared chicken into the vegetable medley, creating a vibrant and colorful mixture.
- Pour the prepared sauce over the chicken and vegetables, gently tossing to ensure complete coverage and allowing the sauce to slightly thicken during the final 2-3 minutes of cooking.
- Garnish with finely chopped green onions and serve immediately alongside steamed white rice or stir-fried noodles for a complete culinary experience.
Notes
- Marinating magic works best when chicken sits in the mixture for exactly 10 minutes, allowing flavors to deeply penetrate without making meat tough.
- Quickly chop vegetables into uniform sizes to ensure even cooking and beautiful presentation with balanced texture and color.
- Maintain high heat during stir-frying to achieve that classic wok-seared flavor and prevent vegetables from becoming soggy or losing crisp texture.
- For gluten-free adaptation, replace regular soy sauce with tamari and use cornstarch as thickener to keep dish celiac-friendly and equally delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg