Moo Goo Gai Pan

Moo Goo Gai Pan is a beloved Cantonese classic that delivers tender, silky chicken breast paired with the satisfying crunch of water chestnuts and fresh vegetables. This dish balances savory soy notes with a hint of sweetness from honey and the aromatic warmth of ginger. The quick stir-fry method ensures the chicken remains juicy while the snow peas and mushrooms retain their vibrant texture. It is a perfect weeknight dinner that comes together in under thirty minutes, offering a healthier yet deeply flavorful alternative to takeout. Serve it hot over steamed jasmine rice for a complete, comforting meal that appeals to both children and adults.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 61.9

Description

Moo Goo Gai Pan is a beloved Cantonese classic that delivers tender, silky chicken breast paired with the satisfying crunch of water chestnuts and fresh vegetables. This dish balances savory soy notes with a hint of sweetness from honey and the aromatic warmth of ginger. The quick stir-fry method ensures the chicken remains juicy while the snow peas and mushrooms retain their vibrant texture. It is a perfect weeknight dinner that comes together in under thirty minutes, offering a healthier yet deeply flavorful alternative to takeout. Serve it hot over steamed jasmine rice for a complete, comforting meal that appeals to both children and adults.

Ingredients

1 Whole Large chicken breast, skinned, halved lengthwise, and boned
3/4 c Water
3 tb Soy sauce
2 tb Dry sherry
4 ts Cornstarch
1 tb Honey
1 ts Instant chicken granules
1 cn (8 oz) Water chestnuts, drained
1 c Fresh pea pods (Snow Peas)
1/2 c Fresh mushrooms
4 to 6 green onions Green onions
2 ts Grated ginger root
2 tb Cooking oil

Directions

1
Partially freeze the chicken breast to firm it up, then thinly slice into bite-sized strips.
2
In a small mixing bowl, whisk together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken granules until smooth; set aside.
3
Slice the drained water chestnuts and set aside.
4
Halve the snow pea pods crosswise and set aside.
5
Slice the mushrooms and green onions; set aside.
6
Heat the cooking oil in a wok or large skillet over high heat.
7
Add the chicken strips to the wok and stir-fry for 3 to 4 minutes until cooked through.
8
Remove the chicken from the wok and set aside.
9
If necessary, add a little more oil to the wok.
10
Add the water chestnuts, snow peas, mushrooms, green onions, and grated ginger to the wok; stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
11
Return the cooked chicken to the wok.
12
Give the sauce mixture a quick stir and pour it over the chicken and vegetables.
13
Cook and stir constantly until the sauce thickens and becomes bubbly.
14
Cover the wok and cook for 2 more minutes to heat everything through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 61.9kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.4g2%
Cholesterol 31.9mg11%
Sodium 27.8mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 11.6g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the wok is very hot before adding the chicken to ensure a good sear.

You can substitute fresh chicken broth for the water and chicken granules for a deeper flavor.

If dry sherry is unavailable, dry white wine or a splash of rice vinegar can be used as a substitute.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Keywords: moo goo gai pan, chicken stir fry, chinese cuisine, water chestnuts, snow peas, mushrooms, ginger, soy sauce, quick dinner, healthy, low carb, easy recipe, wok cooking, family meal

Read it online: https://www.chefs-mate.com/recipe/moo-goo-gai-pan/