Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced thinly
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp ginger, minced
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp sesame oil
- 1/2 lb bok choy, chopped
- 1/2 cup sliced mushrooms
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced carrots
- 1/2 cup sliced snow peas
- 1/4 cup sliced green onions
Special equipment needed: None
Step-by-step instructions:
a. In a bowl, mix the cornstarch, salt, and black pepper. Coat the chicken slices in the mixture.
b. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for 3-4 minutes or until browned. Remove the chicken from the wok and set aside.
c. In the same wok, add the ginger and garlic and stir-fry for 30 seconds.
d. Add the chicken broth, soy sauce, oyster sauce, rice wine, and sesame oil. Bring to a boil.
e. Add the bok choy, mushrooms, bamboo shoots, water chestnuts, carrots, and snow peas. Stir-fry for 2-3 minutes or until the vegetables are tender.
f. Return the chicken to the wok and stir-fry for another minute.
g. Add the green onions and stir-fry for another 30 seconds.
h. Serve hot with steamed rice.
20-25 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 15g
- Protein: 28g
- Sodium: 740mg
- Fiber: 3g
Substitutions for ingredients:
- Chicken broth: vegetable broth or water
- Soy sauce: tamari or coconut aminos
- Oyster sauce: hoisin sauce or soy sauce
- Rice wine: dry sherry or white wine
- Bok choy: baby spinach or kale
- Mushrooms: shiitake or button mushrooms
- Bamboo shoots: sliced water chestnuts or sliced celery
- Water chestnuts: sliced bamboo shoots or sliced jicama
- Carrots: sliced bell peppers or sliced zucchini
- Snow peas: sliced sugar snap peas or sliced green beans
Variations:
- Add sliced red bell peppers for color and flavor.
- Use tofu instead of chicken for a vegetarian version.
- Add a tablespoon of honey for a touch of sweetness.
- Use different vegetables like broccoli, cauliflower, or asparagus.
Tips and tricks:
- Make sure to slice the chicken thinly for even cooking.
- Don't overcook the vegetables to keep them crisp and fresh.
- Use a wok or large skillet to stir-fry the ingredients evenly.
- Add the green onions at the end for a fresh burst of flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Moo Goo Gai Pan in a large bowl or platter.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Sesame seeds
- Chopped cilantro
- Sliced green onions
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Egg rolls
- Spring rolls
- Wontons
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water.
- If the vegetables are too crunchy, stir-fry them for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Moo Goo Gai Pan is a popular Chinese-American dish that originated in Cantonese cuisine.
Flavor profiles:
- Savory
- Umami
- Fresh
- Crisp
Serving suggestions:
- Serve the Moo Goo Gai Pan family-style for everyone to share.
Related Categories
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Region: Chinese