Ingredients
Scale
-
- 2 tablespoons vegetable oil
-
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
-
- 1 medium onion, thinly sliced
-
- 2 cloves garlic, minced
-
- 1 cup fresh mushrooms (shiitake or button mushrooms), sliced
-
- 1 bell pepper, sliced
-
- 1 small carrot, julienned or sliced thinly
-
- 1 zucchini, sliced
-
- 1 cup baby corn, cut in half (optional)
-
- 2 tablespoons soy sauce (or tamari for gluten-free)
-
- 1 tablespoon oyster sauce (or vegetarian oyster sauce for a Halal alternative)
-
- 1 tablespoon sesame oil
-
- 1 tablespoon rice vinegar
-
- 1 tablespoon cornstarch mixed with 3 tablespoons water (for thickening)
-
- 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
-
- Freshly ground black pepper, to taste
-
- Salt, to taste
-
- Chopped green onions for garnish (optional)
-
- Cooked rice or noodles for serving
Ingredient Highlights
-
- Chicken Breast: The lean protein source that keeps this dish light while still filling.
-
- Fresh Vegetables: Mushrooms, bell peppers, carrots, and zucchini add texture, flavor, and nutrients to the dish.
-
- Soy Sauce and Oyster Sauce: These two ingredients are the base of the sauce, giving it a rich, savory flavor that brings all the ingredients together. They also provide the signature umami taste.
-
- Sesame Oil: Adds a nutty, aromatic flavor that makes the sauce and the overall dish extra special.
-
- Rice Vinegar: Helps balance the flavors with a bit of acidity, elevating the sauce without overpowering it.
-
- Cornstarch: Used to thicken the sauce and give it a glossy, smooth finish.
Instructions
Prepare the Ingredients:
-
- Slice the Chicken: Cut the boneless, skinless chicken breast into thin slices. This allows the chicken to cook quickly and absorb the flavors of the sauce better.
-
- Chop the Vegetables: Slice the mushrooms, bell pepper, carrot, and zucchini into thin pieces. Keep the vegetables similar in size to ensure even cooking.
Cook the Chicken:
-
- Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat.
-
- Cook the Chicken: Add the sliced chicken to the pan in a single layer. Let it cook for 3-4 minutes, stirring occasionally until it is fully cooked and lightly browned. Remove the chicken from the pan and set it aside.
Sauté the Vegetables:
-
- Sauté the Onion and Garlic: In the same pan, add the sliced onion and minced garlic. Sauté for 1-2 minutes until fragrant and the onions start to soften.
-
- Add the Mushrooms and Other Vegetables: Add the sliced mushrooms, bell pepper, carrot, and zucchini to the pan. Stir-fry the vegetables for about 5 minutes until they are tender but still crisp.
Make the Sauce:
-
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, chicken broth, and black pepper. Stir in the cornstarch and water mixture to help thicken the sauce as it cooks.
-
- Add the Sauce to the Pan: Pour the prepared sauce over the vegetables in the pan and stir to coat evenly. Let the sauce simmer for 2-3 minutes until it begins to thicken.
Combine and Serve:
-
- Return the Chicken to the Pan: Add the cooked chicken back into the pan, stirring to combine everything and coat the chicken with the sauce.
-
- Cook for 2-3 More Minutes: Allow the chicken to heat through and soak up the sauce.
-
- Serve: Serve the Moo Goo Gai Pan hot, garnished with chopped green onions and accompanied by steamed rice or noodles.
- Prep Time: 15 minutes`
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 30g