Description
Enjoy this easy-to-make Moo Goo Gai Pan recipe that’s packed with flavor! Try it tonight for a quick dinner that delights every palate.
Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 1 large egg white
- 2 tablespoons + 1 teaspoon of cornstarch
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups sliced mushrooms
- 1 cup snow peas
- 1/2 cup thinly sliced carrots
- 1 8-ounce can of sliced water chestnuts, drained
- 1 8-ounce can of sliced bamboo shoots, drained
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- salt and pepper to taste
Instructions
- Marinate the sliced chicken in egg white and 1 tablespoon of cornstarch; refrigerate for 30 minutes.
- In a large pan, sauté carrots with 1 tablespoon of water; add mushrooms and snow peas until tender.
- Heat the remaining 2 teaspoons of oil in the same pan and stir-fry the marinated chicken until cooked through.
- Combine chicken stock, sugar, soy sauce, sesame oil, and remaining cornstarch in a bowl; pour over the chicken and vegetables, cooking until thickened.
- Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg