Description
Succulent moo goo gai pan delivers Chinese-American comfort through tender chicken and crisp vegetables in a silky sauce. White mushrooms and delicate slices create a balanced, savory dish you’ll crave again and again.
Ingredients
Scale
- 17.6 oz (500 g) chicken breast, sliced
- 2 tbsps vegetable oil
- 4 tbsps soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 4.2 fl oz (120 ml) chicken broth
- 7 oz (200 g) mushrooms (paris or shiitake), sliced
- 1 carrot, thinly sliced
- 1 zucchini (or canned bamboo), julienned
- 1 red bell pepper, minced
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 tbsp cornstarch, dissolved in 2 tbsps water
Instructions
- Marinade Preparation: Blend chicken with soy sauce, sesame oil, and cornstarch, allowing flavors to meld for 10 minutes at ambient temperature.
- Sauce Creation: Whisk together soy sauce, oyster sauce, sugar, rice vinegar, and chicken broth until smoothly integrated, forming a complex flavor profile.
- Chicken Searing: Ignite a spacious wok with high heat, rapidly cook marinated chicken until exterior achieves a rich golden-brown caramelization, approximately 3-4 minutes, then transfer to a separate plate.
- Vegetable Transformation: In the same wok, sauté minced garlic, ginger, mushrooms, carrots, bell peppers, and zucchini with swift, continuous movements to prevent scorching while developing intense aromatics.
- Flavor Fusion: Reunite seared chicken with the vegetable ensemble, cascade prepared sauce over the mixture, gently tossing to ensure comprehensive coating and allowing sauce to gracefully thicken during final cooking moments.
- Culinary Presentation: Embellish with delicate green onion garnish and serve immediately alongside steamed white rice or stir-fried noodles, creating a harmonious and vibrant dining experience.
Notes
- Optimize Marination: Let chicken sit in marinade at room temperature precisely 10 minutes to maximize flavor absorption without risking bacterial growth.
- Control Wok Temperature: Maintain high heat during chicken searing to achieve perfect golden-brown exterior without overcooking, ensuring tender meat texture.
- Vegetable Crunch Technique: Slice vegetables uniformly and stir-fry briefly to preserve crisp texture and vibrant colors, preventing soggy or wilted appearance.
- Sauce Consistency Hack: Adjust cornstarch quantity in sauce to control thickness – less for thinner sauce, more for richer coating on chicken and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 320
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg