Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 cup sliced zucchini
- 1 cup sliced mushrooms
- 1 cup sliced snow peas
- 1 cup sliced carrots
- 1 cup sliced water chestnuts
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Salt and pepper to taste
- 2 green onions, sliced
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, toss the chicken strips with cornstarch until coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken and stir-fry for 3-4 minutes, until browned.
4. Add the garlic and ginger and stir-fry for 1-2 minutes, until fragrant.
5. Add the zucchini, mushrooms, snow peas, carrots, and water chestnuts and stir-fry for 2-3 minutes, until tender-crisp.
6. In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sugar, salt, and pepper.
7. Pour the sauce over the vegetables and chicken and stir to coat.
8. Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce has thickened.
9. Stir in the sliced green onions and serve hot.
20-25 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 14g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Zucchini can be substituted with broccoli or bok choy.
- Mushrooms can be substituted with baby corn or bamboo shoots.
- Snow peas can be substituted with sugar snap peas or green beans.
- Carrots can be substituted with bell peppers or celery.
- Water chestnuts can be omitted or substituted with sliced bamboo shoots.
Variations:
- Add sliced onions or red bell peppers for extra flavor and color.
- Use beef or pork instead of chicken for a different protein.
- Add a tablespoon of sesame oil for a nutty flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a teaspoon of chili flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Don't overcrowd the pan, as this can cause the vegetables to steam instead of stir-fry.
- Use a non-stick pan or wok for easy clean-up.
- Serve over rice or noodles for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large bowl or platter for family-style dining.
- Garnish with sliced green onions or sesame seeds for extra flavor and color.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
- Egg rolls
- Fried rice
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Vegetable fried rice
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or water to thin it out.
- If the vegetables are overcooked, reduce the cooking time or increase the heat for a shorter cooking time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash all vegetables thoroughly before slicing and cooking.
Food history:
- Moo Goo Gai Pan is a Chinese-American dish that originated in the early 20th century.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Chinese