Moo Goo Gai Pan
Our easy Moo Goo Gai Pan is filled with chicken and veggies and covered in a delicious homemade sauce perfect for dining at home.
Servings: 6
Ingredients
- 1 tablespoon vegetable oil
- 1 cup fresh mushrooms, sliced
- 2 cups chopped broccoli florets
- 1 cup snow peas
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 (15-ounce) can whole straw mushrooms, drained
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 pound skinless, boneless chicken breast, cut into strips
- 1 tablespoon corn starch
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ cup chicken broth
- 1 teaspoon garlic salt (with parsley flakes)
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, water chestnuts, snow peas, and straw mushrooms.
- Cook and stir veggies for about 5 minutes. Remove veggies from the wok, and set aside. Clean off the wok/skillet.
- Heat the remaining tablespoon of vegetable oil in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden brown. Add the chicken, and cook for about 5 minutes or until there is no pink in the center of the chicken.
- In a small bowl, stir cornstarch, sugar, soy sauce, rice vinegar, and chicken broth. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy.
- Return the vegetables to the wok/skillet, and toss with the sauce until all coated. Serve immediately and ENJOY!
Video
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. For best results, reheat in a skillet with a little olive oil, or use the microwave.
Nutrition
Calories: 154kcal | Carbohydrates: 5g | Protein: 17g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 848mg | Potassium: 383mg | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 0.8mg