Description
Moo Goo Gai Pan is a classic Chinese dish that’s loved for its tender chicken, fresh vegetables, and savory sauce. This homemade version is way better than takeout, and it comes together in just 20 minutes. Crisp carrots, mushrooms, water chestnuts, and snow peas are stir-fried with juicy chicken and a flavorful sauce that everyone will enjoy. Perfect for a quick weeknight meal, this recipe is simple, healthy, and bursting with flavor.
Ingredients
- 1 pound chicken thighs or breasts, cubed
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 3 large carrots, sliced
- 8 ounces mushrooms, sliced
- 8 ounces water chestnuts
- 1 cup snow peas
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- Chopped green onions and sesame seeds for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Season cubed chicken with salt and pepper, then cook until no longer pink. Remove and set aside.
- Add remaining olive oil to the skillet and sauté sliced carrots for 1-2 minutes until almost tender.
- Add mushrooms and cook for 1-2 minutes, then stir in water chestnuts and snow peas for another minute.
- In a small bowl, whisk together chicken broth, soy sauce, brown sugar, garlic, hoisin sauce, and sesame oil to make the sauce.
- Combine cornstarch and water in a separate bowl, then whisk into the sauce.
- Return chicken to the skillet, pour sauce over, and cook until the sauce thickens, stirring occasionally.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
- Serve over steamed white rice, brown rice, or noodles for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to maintain the crisp texture of the vegetables.