Description
A classic Chinese-American stir-fry dish featuring tender chicken breast and a medley of fresh vegetables in a savory soy and oyster sauce. Moo Goo Gai Pan is a quick and easy meal perfect for weeknights, served best over steamed rice.
Ingredients
Scale
Chicken and Sauce
- 1 lb chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 cup mushrooms, sliced
- 1 cup baby corn, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Instructions
- Heat the oil: Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking.
- Cook chicken: Add the thinly sliced chicken breast to the skillet. Cook for about 5 minutes, stirring occasionally, until the chicken turns golden and is nearly cooked through. Remove the chicken from the skillet and set aside.
- Sauté vegetables and garlic: In the same skillet, add minced garlic, sliced mushrooms, bell pepper, and baby corn. Sauté for 3 to 4 minutes until the vegetables are tender but still crisp.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until smooth and well combined.
- Add sauce to the skillet: Pour the prepared sauce into the skillet with the vegetables. Bring the mixture to a simmer, stirring frequently to allow the sauce to thicken slightly.
- Combine chicken and sauce: Return the cooked chicken to the skillet. Cook together for an additional 3 to 4 minutes until the sauce has thickened and the chicken is cooked through.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot over steamed rice.
Notes
- For a thicker sauce, increase the cornstarch to 1 1/2 teaspoons.
- You can substitute oyster sauce with vegetarian mushroom sauce for a vegetarian twist.
- Use tender chicken breast to ensure quick cooking and tenderness.
- Serve immediately to enjoy the crisp texture of the vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
