Moo Goo Gai Pan with Crunchy Vegetables

Ingredients

• 2 boneless, skinless chicken breasts (300g / 10.5oz) 2 boneless, skinless chicken breasts (300g / 10.5oz)
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 cup snow peas, trimmed 1 cup snow peas, trimmed
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 1 cup button mushrooms, sliced 1 cup button mushrooms, sliced
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 12g (Sugar: 4g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cornstarch, soy sauce, oyster sauce, rice vinegar, and sesame oil. Mix well.
2. 2.
   Slice the chicken breasts into thin strips and place them in a separate bowl. Pour half of the sauce mixture over the chicken and toss to coat. Set aside for 15 minutes to marinate.
3. 3.
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
4. 4.
   Add the marinated chicken to the wok and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
5. 5.
   In the same wok, add the snow peas, carrot slices, bamboo shoots, and button mushrooms. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
6. 6.
   Return the cooked chicken to the wok and pour in the chicken broth and the remaining sauce mixture. Stir well to combine.
7. 7.
   Cook for an additional 2-3 minutes until the sauce thickens slightly and coats the ingredients. Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro or green onions before serving.

Treat your ingredients with care...

• Chicken breasts — For a more tender result, slice the chicken against the grain.
• Snow peas — Blanch the snow peas in boiling water for 1 minute before stir-frying to retain their vibrant color and crispness.
• Button mushrooms — Use fresh button mushrooms for the best flavor and texture. If unavailable, you can substitute with other mushroom varieties like shiitake or cremini.
• Rice vinegar — If you don't have rice vinegar, you can use apple cider vinegar as a substitute.
• Oyster sauce — If you have a shellfish allergy, you can replace oyster sauce with hoisin sauce for a similar flavor profile.

Tips & Tricks

• To achieve a restaurant-style glossy sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.
• For a spicier kick, add a teaspoon of chili garlic sauce or crushed red pepper flakes to the sauce mixture.
• Customize the vegetable selection based on your preference. You can add sliced bell peppers, water chestnuts, or baby corn for additional crunch and flavor.
• For a vegetarian version, substitute the chicken with tofu or seitan and use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Moo Goo Gai Pan hot over steamed rice or noodles. It pairs well with a side of stir-fried bok choy or a simple cucumber salad.

Presentation advice

For an appealing presentation, arrange the stir-fried chicken and vegetables on a large serving platter. Garnish with fresh cilantro or green onions for a pop of color.