Description
Moo Goo Gai Pan is a classic Cantonese stir-fry dish featuring tender slices of chicken breast cooked with a medley of fresh vegetables including mushrooms, baby corn, and bell pepper. Tossed in a savory soy and oyster sauce blend, this quick and easy recipe delivers a delicious, healthy, and satisfying meal that can be served over steamed rice within 25 minutes.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 1 cup mushrooms, sliced
- 1 cup baby corn, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Sauces and Liquids
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
Thickening Agent
- 1 teaspoon cornstarch
Other
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- Heat the oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat to prepare for cooking the chicken and vegetables.
- Cook the chicken: Add the thinly sliced chicken breast to the hot skillet and cook for about 5 minutes or until the chicken turns golden brown. Remove the chicken from the skillet and set aside to keep warm.
- Sauté the vegetables: In the same skillet, add minced garlic, sliced mushrooms, baby corn, and bell pepper. Cook while stirring frequently for 3 to 4 minutes until the vegetables are tender but still crisp.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until smooth to create the flavorful sauce base.
- Simmer the sauce: Pour the sauce mixture into the skillet with the vegetables and bring it to a simmer. This will begin to thicken the sauce.
- Combine chicken and sauce: Return the cooked chicken to the skillet and continue cooking for another 3 to 4 minutes, allowing the chicken to finish cooking and the sauce to thicken evenly.
- Season and serve: Season the dish with salt and pepper to taste. Serve the Moo Goo Gai Pan hot over steamed rice for a complete meal.
Notes
- Ensure the chicken slices are thin so they cook quickly and evenly.
- Use fresh vegetables for the best texture and flavor; you can substitute or add snow peas or water chestnuts if desired.
- Adjust the amount of soy sauce if you prefer a saltier or milder flavor.
- Serve immediately to enjoy the crispness of the vegetables.
- This recipe pairs well with steamed white or jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
