Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1 cup sliced mushrooms
- 1 cup snow peas
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1 tbsp sesame oil
- 2 green onions, sliced
- Cooked rice, for serving
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, whisk together cornstarch, soy sauce, oyster sauce, sugar, salt, black pepper, and chicken broth until smooth. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
3. Add garlic, onion, and mushrooms to the wok and stir-fry for 2-3 minutes until softened.
4. Add bell peppers and snow peas to the wok and stir-fry for 2-3 minutes until tender-crisp.
5. Return the chicken to the wok and pour in the sauce. Stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.
6. Drizzle sesame oil over the top and stir to combine.
7. Garnish with sliced green onions and serve hot with cooked rice.
20 minutes
5. Temperature: High heat
Serving size: 4 servings
Nutritional information:
- Calories: 290
- Fat: 11g
- Carbohydrates: 16g
- Protein: 30g
- Sodium: 1020mg
- Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Bell peppers can be substituted with any other type of pepper or vegetable.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced water chestnuts or bamboo shoots for extra crunch.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add sliced ginger for extra flavor.
Tips and tricks:
- Make sure to slice all the ingredients thinly and evenly for even cooking.
- Stir-fry the ingredients in batches to avoid overcrowding the wok.
- Use a non-stick wok or skillet to prevent sticking.
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 cooked rice on the side.
- Garnish with extra sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Egg rolls
- Wonton soup
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Vegetable fried rice
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until tender.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
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 hot with cooked rice and garnish with sliced green onions and sesame seeds.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese