Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 cup sliced mushrooms
- 1 cup sliced snow peas
- 1 cup sliced carrots
- 1 cup sliced water chestnuts
- 1/2 cup roasted cashews
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, sliced
- 1 tablespoon sesame oil
Special Equipment Needed:
- Wok or large skillet
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a mixing bowl, combine the chicken, cornstarch, soy sauce, oyster sauce, rice wine, salt, and white pepper. Mix well and set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the chicken and stir-fry for 3-4 minutes or until browned.
4. Add the mushrooms, snow peas, carrots, and water chestnuts. Stir-fry for 2-3 minutes or until the vegetables are tender.
5. Add the chicken broth and bring to a boil. Reduce the heat to medium and simmer for 2-3 minutes or until the sauce has thickened.
6. Add the roasted cashews and green onions. Stir-fry for 1-2 minutes or until heated through.
7. Drizzle with sesame oil and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat for stir-frying
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 20g
Protein: 30g
Sodium: 800mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Beef or pork can be used instead of chicken
- Broccoli or bok choy can be used instead of snow peas
- Bamboo shoots can be used instead of water chestnuts
- Almonds or peanuts can be used instead of cashews
Variations:
- Add sliced red bell peppers for color and flavor
- Use shrimp instead of chicken for a seafood twist
- Add a tablespoon of honey for a touch of sweetness
Tips and Tricks:
- Make sure to slice the chicken and vegetables thinly for even cooking
- Have all ingredients prepped and ready before starting to stir-fry
- Use a high smoke point oil like vegetable or peanut oil for stir-frying
- Don't overcook the vegetables, they should be tender but still have a slight crunch
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a large bowl or on individual plates. Garnish with additional sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Steamed rice or noodles
Suggested Side Dishes:
Egg rolls or spring rolls
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or water to thin it out
- If the vegetables are overcooked, they will become mushy. Make sure to stir-fry them quickly over high heat
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F
- Wash hands and cutting board thoroughly after handling raw chicken
Food History:
Moo Goo Gai Pan is a popular Chinese-American dish that originated in Cantonese cuisine. It translates to "mushrooms and chicken slices" in Cantonese.
Flavor Profiles:
Savory, slightly sweet, nutty
Serving Suggestions:
Serve with steamed rice or noodles for a complete meal.
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Region: Chinese