Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup sliced mushrooms
- 1 cup sliced broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced bamboo shoots
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice wine
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, combine the sliced chicken, cornstarch, soy sauce, salt, and black pepper. Mix well and set aside.
2. In a small bowl, whisk together the chicken broth, oyster sauce, hoisin sauce, rice wine, and sesame oil. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the sliced mushrooms, broccoli, carrots, water chestnuts, and bamboo shoots. Stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
5. Add the chicken and stir-fry for 2-3 minutes or until the chicken is cooked through.
6. Pour the sauce over the chicken and vegetables and stir to combine.
7. Add the cornstarch mixture and stir until the sauce thickens.
8. Garnish with sliced green onions and serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 345
- Fat: 10g
- Carbohydrates: 29g
- Protein: 32g
- Sodium: 1,200mg
- Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Broccoli can be substituted with bok choy, snow peas, or green beans.
- Oyster sauce can be substituted with soy sauce.
- Hoisin sauce can be substituted with barbecue sauce.
- Rice wine can be substituted with dry sherry or white wine.
Variations:
- Add sliced red bell peppers or onions for extra flavor and color.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add a pinch of red pepper flakes for a spicy kick.
- Use different types of meat or protein, such as shrimp or scallops.
Tips and tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking.
- Stir-fry the garlic and ginger first to release their flavors.
- Don't overcook the vegetables, they should be tender-crisp.
- Use a wok or large skillet for even heat distribution.
- Make sure the sauce is well mixed before adding it to the wok.
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 steamed rice on the side.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Egg rolls
- Fried rice
Suggested side dishes:
- Steamed vegetables
- Wonton soup
- Hot and sour soup
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or water.
- If the sauce is too thin, add a little more cornstarch mixed with water.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Moo Goo Gai Pan is a popular Chinese-American dish that originated in the Guangdong province of China.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve hot with steamed rice and a side dish.
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