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
- 1/2 cup sliced onions
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup oyster sauce
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large skillet
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, whisk together cornstarch, oyster sauce, and chicken broth until well combined. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add chicken strips and stir-fry for 2-3 minutes until browned.
4. Add garlic and onions and stir-fry for another minute.
5. Add mushrooms, bamboo shoots, water chestnuts, snow peas, and carrots. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
6. Pour in the oyster sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 880mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 29g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or tofu for a vegetarian option.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced bell peppers or broccoli for more vegetables.
- Add sliced water chestnuts for extra crunch.
- Add sliced green onions for garnish.
Tips and Tricks:
- Slice the chicken and vegetables thinly and uniformly for even cooking.
- Stir-fry the chicken first to brown and seal in the juices.
- Don't overcook the vegetables to retain their crispness and nutrients.
- Use a wok or large skillet to ensure even heat distribution and quick cooking.
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 or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Egg rolls
- Wonton soup
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried green beans
- 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:
- Wash hands and utensils thoroughly before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F to kill any harmful bacteria.
Food History:
- Moo Goo Gai Pan is a popular Chinese-American dish that originated in Cantonese cuisine.
- The name means "mushrooms and chicken slices" in Cantonese.
Flavor Profiles:
- Savory
- Umami
- Salty
- Sweet
Serving Suggestions:
- Serve hot with steamed rice and a side dish of your choice.
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Region: Chinese