Description
Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender sliced chicken breast and a medley of fresh vegetables in a savory, slightly thickened sauce. This quick and easy recipe combines mushrooms, baby corn, and bell pepper, all sautéed to perfection and coated in a flavorful blend of soy and oyster sauces. Perfect served over steamed rice, it’s a wholesome meal ready in just 25 minutes.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 1 cup mushrooms, sliced
- 1 cup baby corn, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Sauces & Liquids
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
Other
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- Salt and pepper, to taste
Instructions
- Heat oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
- Cook chicken: Add the thinly sliced chicken breast to the hot skillet and cook for about 5 minutes, stirring occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add minced garlic, sliced mushrooms, bell pepper, and baby corn. Sauté these vegetables for 3 to 4 minutes, stirring frequently until they start to soften.
- Make sauce: In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1/2 cup chicken broth until smooth and cornstarch is fully dissolved.
- Combine and simmer: Pour the sauce mixture into the skillet with the vegetables. Bring to a gentle simmer while stirring.
- Return chicken and thicken sauce: Return the cooked chicken to the skillet and continue cooking for another 3 to 4 minutes, stirring occasionally, until the sauce thickens and the chicken is heated through.
- Season and serve: Taste and season with salt and pepper to your preference. Serve hot over steamed rice for a complete meal.
Notes
- You can substitute chicken breast with chicken thigh for a juicier texture.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth.
- Adjust the thickness of the sauce by varying the amount of cornstarch—for a thicker sauce, add a little more cornstarch mixed with water.
- Adding fresh ginger alongside the garlic enhances the flavor profile.
- Serve immediately as the sauce tends to thicken as it cools.
