If you’re craving a flavorful yet light meal, Moo Goo Gai Pan is the perfect option. This dish, a Chinese-American favorite, translates to “chicken with mushrooms” and is a harmonious blend of tender chicken strips, crisp broccoli, and savory mushrooms. What makes it particularly appealing is the combination of fresh vegetables, water chestnuts, bamboo shoots, and a smooth, slightly sweet sauce made with soy and oyster sauces. It’s a quick and easy meal that you can whip up in just 35 minutes, making it ideal for busy weeknights. Unlike many takeout dishes, Moo Goo Gai Pan is lighter on the palate but packed with texture and flavor. The chicken provides lean protein, while the vegetables add essential nutrients and crunch. Whether you’re cooking for family or friends, this dish never disappoints. Serve it over steamed rice for a complete meal that’s both healthy and satisfying. Additionally, this recipe can easily be adapted to accommodate various dietary needs, from gluten-free to low-sodium options. So why wait? Let’s dive into this delightful stir-fry that’ll surely become a go-to in your recipe collection.
Ingredients (Serves 4):
- 1 cup sliced fresh mushrooms
- 1 tablespoon white sugar
- 2 cups chopped broccoli florets
- 2 tablespoons vegetable oil, divided
- 1 pound skinless, boneless chicken breast, cut into strips
- ¼ cup chicken broth
- 1 (15-ounce) can whole straw mushrooms, drained
- 1 tablespoon rice wine
- 1 (8-ounce) can sliced bamboo shoots, drained
- 1 (8-ounce) can sliced water chestnuts, drained
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Instructions:
- Heat 1 tablespoon of vegetable oil in a wok over high heat until it starts to smoke. Add the fresh mushrooms and chopped broccoli, stir-frying for a minute before tossing in the drained bamboo shoots, straw mushrooms, and water chestnuts. Stir-fry everything together until the broccoli is tender and the vegetables are hot, which should take about 5 minutes. Transfer to a bowl and set aside.
- In the same wok, heat the remaining tablespoon of oil over high heat until it smokes. Add the minced garlic and stir-fry for just a few seconds until it turns golden.
- Toss the chicken strips into the wok, stir-frying them until they’re browned on the edges and cooked through, about 5 minutes.
- In a separate small bowl, whisk together the chicken broth, cornstarch, soy sauce, white sugar, oyster sauce, and rice wine. Pour this mixture over the chicken and bring it to a boil, stirring constantly. Cook the sauce until it thickens and clears up, which will take around 30 seconds.
- Return the cooked vegetables to the wok and toss everything together in the sauce until heated through. Optionally, sprinkle sesame seeds on top for garnish. Serve immediately.
Nutritional & Dietary Information
This dish is a well-balanced meal that’s high in protein thanks to the lean chicken breast. The broccoli and other vegetables provide fiber, vitamins, and minerals while keeping the dish low in fat. The sauces contribute rich flavors, but you can opt for low-sodium soy sauce and broth to reduce the salt content. Additionally, using fresh vegetables makes this dish gluten-free, provided you choose gluten-free soy and oyster sauces. For those watching their sugar intake, reducing or omitting the sugar is also an option.
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