Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 cup sliced mushrooms
- 1 cup sliced bamboo shoots
- 1 cup sliced water chestnuts
- 1 cup sliced snow peas
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced onions
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together cornstarch, soy sauce, oyster sauce, rice wine, sugar, salt, and black pepper until smooth. Set aside.
2. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry for 30 seconds.
3. Add chicken and stir-fry until cooked through, about 5-7 minutes.
4. Add mushrooms, bamboo shoots, water chestnuts, snow peas, carrots, and celery. Stir-fry for 2-3 minutes.
5. Add chicken broth and the cornstarch mixture. Stir until the sauce thickens and coats the chicken and vegetables.
6. Add green onions and stir-fry for another minute.
7. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Mushrooms can be substituted with any other type of mushroom.
- Bamboo shoots and water chestnuts can be substituted with sliced bell peppers.
- Snow peas can be substituted with sugar snap peas.
- Rice wine can be substituted with dry sherry or white wine.
Variations:
- Add sliced bell peppers or broccoli for more vegetables.
- Add chili flakes or hot sauce for a spicy kick.
- Use different meats or tofu for a different flavor.
Tips and tricks:
- Make sure to slice all the vegetables evenly for even cooking.
- Stir-fry the chicken in batches if your wok or skillet is not large enough.
- Don't overcook the vegetables, they should be crisp-tender.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with rice on the side.
Garnishes:
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth.
- If the sauce is too thin, mix more cornstarch with water and add to the pan.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Wash all vegetables thoroughly before slicing.
Food history:
- Moo Goo Gai Pan is a Cantonese dish that translates to "mushrooms and chicken slices."
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve as a main dish with rice or noodles.
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Region: Chinese