Description
Looking for a light yet satisfying meal that’s packed with vibrant veggies and tender chicken? Moo Goo Gai Pan is your answer. This easy dinner idea brings together sliced chicken breast, snow peas, mushrooms, and carrots in a savory garlic-ginger sauce—perfect for those who love healthy food ideas that don’t skimp on flavor. Whether you need a quick lunch or weeknight dinner, this easy recipe fits right in. It’s a great addition to your go-to list of easy dinner ideas, healthy meal ideas, and quick Asian-inspired food ideas.
Ingredients
1 lb boneless skinless chicken breast, thinly sliced
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
2 tbsp vegetable oil, divided
1 cup snow peas, trimmed
1 cup carrots, thinly sliced
1 cup mushrooms, sliced
1/2 cup bamboo shoots
1/2 cup water chestnuts, sliced
1/2 onion, sliced into wedges
2 cloves garlic, minced
1/2 tsp fresh ginger, grated
1/2 cup low-sodium chicken broth
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp cornstarch
2 tbsp water
1 tbsp toasted sesame seeds
Instructions
1. Place the chicken in a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well and let it marinate for 15 minutes.
2. In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, sesame oil, and sugar.
3. In another small bowl, stir together 1 teaspoon cornstarch and 2 tablespoons water to make a slurry.
4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
5. Add the chicken in a single layer and cook for 3 to 4 minutes until just cooked through. Remove it from the pan and set aside.
6. Add the remaining 1 tablespoon of oil to the pan.
7. Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
8. Add the onion, carrots, mushrooms, snow peas, bamboo shoots, and water chestnuts. Stir-fry for 3 to 5 minutes until the vegetables are crisp-tender.
9. Return the chicken to the pan and pour in the sauce mixture.
10. Stir everything together and let it simmer for 1 to 2 minutes.
11. Add the cornstarch slurry and stir continuously until the sauce thickens and coats the chicken and vegetables.
12. Remove from heat, sprinkle with toasted sesame seeds, and serve hot.
Notes
Slice the chicken against the grain so it stays tender and cooks evenly.
Have every ingredient prepped before you start cooking because stir-frying moves very quickly.
Do not overcook the vegetables; they should stay crisp and vibrant for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg