Moo Goo Gai Pan
Tender chicken with mushrooms in a light savory sauce
Ingredients
Instructions
-
Marinate the chickenIn a medium bowl, toss chicken strips with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let marinate for at least 10 minutes while preparing other ingredients.
-
Prepare the sauceIn a small bowl, whisk together chicken broth, remaining 2 tablespoons soy sauce, rice wine, and remaining 1 tablespoon cornstarch until smooth. Set aside.
-
Stir-fry the chickenHeat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry for 3-4 minutes until no longer pink. Remove chicken from wok and set aside.
-
Cook the vegetablesAdd remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant. Add mushrooms and stir-fry for 2 minutes. Add carrots and cook for another 2 minutes. Finally, add snow peas and water chestnuts, cooking for 1 minute more.
-
Combine and thickenReturn chicken to the wok. Pour the sauce mixture over everything and stir continuously as the sauce thickens, about 2 minutes. Make sure all ingredients are evenly coated with sauce.
-
Finish the dishDrizzle sesame oil over the dish and give it a final stir. Remove from heat and transfer to a serving platter. Garnish with sliced green onions.
Nutritional Information
285
Calories
per serving
28
Protein
g per serving
15
Carbohydrates
g per serving
12
Total Fat
g per serving
2
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
650
Sodium
mg per serving
15
Vitamin C
% daily value
10
Iron
% daily value
Moo Goo Gai Pan is Also Known As
Mù Gū Gāi Pán, Mushroom Chicken Slices or Chinese Chicken with Mushrooms
