Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup sliced mushrooms
- 1 cup snow peas, trimmed
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 2 green onions, sliced
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix together the chicken strips, cornstarch, soy sauce, rice wine, salt, and black pepper. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the chicken and stir-fry for 3-4 minutes until browned and cooked through.
5. Add the mushrooms, snow peas, bamboo shoots, and water chestnuts and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. Pour in the chicken broth and bring to a boil.
7. Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens.
8. Drizzle with sesame oil and sprinkle with green onions.
20-25 minutes
Temperature: High heat
Serving size: 4
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 14g
- Protein: 28g
- Fiber: 3g
- Sodium: 680mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Snow peas can be substituted with sugar snap peas or green beans.
- Bamboo shoots can be substituted with sliced carrots or celery.
- Water chestnuts can be substituted with sliced jicama or daikon radish.
Variations:
- Add sliced red bell pepper or jalapeno for extra color and spice.
- Use beef or pork instead of chicken.
- Add a tablespoon of oyster sauce for extra umami flavor.
Tips and tricks:
- Make sure to slice the chicken thinly for even cooking.
- Stir-fry the vegetables in batches to prevent overcrowding.
- Use a high smoke point oil like vegetable or peanut oil for stir-frying.
- Don't overcook the vegetables to retain their texture and color.
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 extra sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Crushed peanuts
Pairings:
- Steamed rice
- Egg rolls
- Hot and sour soup
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- 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 they are tender-crisp.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and cutting board thoroughly after handling raw chicken.
Food history:
- Moo Goo Gai Pan is a Cantonese dish that translates to "mushrooms and chicken slices".
- It originated in Guangdong province in southern China and was brought to the United States by Chinese immigrants in the early 20th century.
Flavor profiles:
- Savory
- Umami
- Nutty
- Fresh
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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Region: Chinese