Description
Moo Goo Gai Pan Chinese Stir Fry is a heartwarming dish that combines tender chicken with fresh vegetables, all enveloped in a savory sauce. Quick to prepare, this colorful stir fry not only satisfies your taste buds but also creates joyful moments around the dinner table. Perfect for busy weeknights or special occasions, it’s a versatile recipe that allows you to customize ingredients based on your preferences.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz fresh mushrooms (shiitake or button)
- 1 cup bell peppers (sliced, red or yellow)
- 1 medium zucchini (sliced into half-moons)
- 4 green onions (sliced)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 cup low-sodium chicken broth
- 1 tsp sugar
- 2 tsp rice vinegar
Instructions
- Prepare the ingredients: Chop chicken into bite-sized pieces and wash/cut vegetables.
- Marinate the chicken: Combine chicken with soy sauce and cornstarch; let sit while prepping other ingredients.
- Sauté aromatics: Heat sesame oil in a skillet over medium-high heat. Add garlic and ginger; cook until fragrant (about 30 seconds).
- Cook chicken: Add marinated chicken and cook until golden brown on one side (about 4-5 minutes).
- Add vegetables: Stir in mushrooms, zucchini, bell peppers, and green onions; sauté until tender yet crisp (about 3-5 minutes).
- Create the sauce: Whisk together remaining soy sauce, sugar, rice vinegar, and chicken broth in a bowl. Pour over the stir fry and mix well.
- Thicken & serve: Allow simmering for 2-3 minutes until slightly thickened. Serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 290
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg