Moo Goo Gai Pan Stirfry (Print)

Chicken, mushrooms, and crisp vegetables tossed in a savory Chinese-style sauce for a quick, flavorful dinner.

# Ingredients:

→ For the chicken

01 - 450 g boneless, skinless chicken breasts, thinly sliced against the grain
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon ground black pepper
04 - 0.5 teaspoon garlic powder
05 - 1 tablespoon soy sauce
06 - 1 tablespoon cornstarch
07 - 2 tablespoons olive oil

→ For the vegetables

08 - 2 tablespoons olive oil
09 - 2 large carrots, thinly sliced
10 - 240 ml snow peas
11 - 225 g canned sliced water chestnuts, drained
12 - 225 g fresh mushrooms, sliced
13 - 225 g canned sliced bamboo shoots, drained
14 - 1 large garlic clove, minced

→ For the sauce

15 - 2 tablespoons soy sauce
16 - 2 large garlic cloves, minced
17 - 1 tablespoon grated ginger root
18 - 120 ml low-sodium chicken broth
19 - 0.5 tablespoon cornstarch
20 - 0.5 tablespoon brown sugar
21 - 1 tablespoon sesame oil

→ To serve

22 - Chopped green onions, for garnish
23 - Sesame seeds, for garnish

# Steps:

01 - In a medium bowl, combine sliced chicken with kosher salt, black pepper, garlic powder, soy sauce, and cornstarch. Toss thoroughly until the chicken is evenly coated.
02 - Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add the prepared chicken and cook for 3–4 minutes per side until golden and just cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, add 2 tablespoons olive oil. Add sliced carrots and cook for 1–2 minutes, stirring occasionally. Incorporate snow peas and water chestnuts, then add mushrooms, bamboo shoots, and minced garlic. Stir-fry for 5–6 minutes until vegetables are crisp-tender.
04 - While the vegetables are cooking, whisk together soy sauce, minced garlic, grated ginger, chicken broth, cornstarch, brown sugar, and sesame oil in a small bowl until the mixture is smooth.
05 - Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the contents and toss to coat. Cook for an additional 2 minutes, or until the sauce thickens.
06 - Serve immediately, garnished with chopped green onions and sesame seeds.

# Additional Notes:

01 - Slice chicken against the grain for maximum tenderness and quick, even cooking.
02 - Do not overcook the vegetables; keeping them slightly crisp enhances texture.
03 - Prepare all ingredients in advance, as stir-frying proceeds quickly.

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