Moo Goo Gaipan #2

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Servings: 6 Difficulty: Intermediate
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Tender chicken and crisp vegetables in a savory, silky sauce served over rice
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Moo Goo Gaipan #2

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 187.3

Description

Moo Goo Gai Pan is a beloved Chinese-American classic that brings the comfort of a restaurant dish to your home kitchen. This recipe features tender, bite-sized pieces of boneless, skinless chicken breast, velvety-coated in cornstarch for a silky texture. It is stir-fried to perfection with fresh bok choy, earthy mushrooms, and crisp snow peas. The vegetables are tossed in a light, savory sauce made from chicken stock and cornstarch, creating a glossy glaze that clings beautifully to every bite. Simple, quick, and incredibly satisfying, this dish is perfect for weeknight dinners when you crave something flavorful yet easy to prepare. Serve it hot over steamed white rice for a complete, home-style meal that the whole family will enjoy.

Ingredients

Directions

  1. Trim any fat or tendons from the chicken breast and slice into pieces approximately 1/4-inch by 1-inch. Partially freezing the chicken first can make slicing easier.
  2. In a bowl, toss the chicken slices with 1 tablespoon soy sauce, 1 tablespoon freshly grated ginger, and 1 tablespoon cornstarch until evenly coated. Set aside to marinate while you prepare the vegetables.
  3. Wash the bok choy thoroughly. Trim off the tough ends of the leaves and part of the base, then chop into bite-size pieces, including the green leafy parts.
  4. Slice the mushrooms and cut the snow peas in half after removing the tips and strings.
  5. In a shaker or small bowl, mix 2 cups chicken stock with 2 tablespoons cornstarch. Shake or stir well to combine.
  6. Heat 2 to 3 tablespoons peanut oil in a wok or large skillet over high heat until it is almost smoking.
  7. Add the marinated chicken to the hot oil and stir-fry until the chicken is almost cooked through and opaque.
  8. Add the prepared bok choy, mushrooms, and snow peas to the wok. Stir-fry until the bok choy leaves begin to wilt and the vegetables are crisp-tender.
  9. Give the stock and cornstarch mixture a final shake or stir, then pour it evenly over the chicken and vegetables.
  10. Stir constantly as the sauce heats up and thickens, coating all the ingredients.
  11. Remove from heat and serve immediately over steamed rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 187.3kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 1.1g6%
Cholesterol 96.5mg33%
Sodium 84.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 35.2g71%

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

Keywords: chicken, stir-fry, chinese, bok choy, mushrooms, snow peas, quick dinner, easy recipe, weeknight meal, asian cuisine, rice dish, savory, gluten-free option, family friendly, healthy, protein, vegetable stir fry, wok cooking, saucy chicken, comfort food, simple ingredients
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