Moo Goo Gai Pan

Name: Moo Goo Gai Pan
Prep time: 25 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb boneless, skinless chicken breast (or tenderloins), thinly sliced; 1 egg white; 2 tbsp cornstarch, divided; 2 tbsp vegetable oil, divided; 2 tbsp water; 1 c carrots, thinly sliced; 8 oz package mushrooms, sliced; 1 c snow peas, trimmed if needed; 1 8 oz can of sliced water chestnuts, drained; 1 tbsp garlic, minced; 1 tbsp ginger, minced; 1 ½ c chicken stock; 2 tbsp soy sauce; 2 tsp sesame oil; 1 tsp sugar; 1 tbsp sriracha (optional)

2019-01-16 · by Lindsay

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Don’t let the name intimidate you… it’s a simple Chinese dish filled with chicken and packed with veggies! Lots of ingredients… yes… but they can be done before the cooking even starts. To make this dish come together quickly, cut all the veggies in advance or even buy the pre sliced veggies. You can make this your own with whatever vegetables you’d like. Or, even switch it up and throw shrimp instead of chicken in here… yum!

Moo Goo Gai Pan

By Lindsay Serves: 4 Prep Time: 25 min Cooking Time: 15 minutes

Ingredients

1 lb boneless, skinless chicken breast (or tenderloins), thinly sliced

1 egg white

2 tbsp cornstarch, divided

2 tbsp vegetable oil, divided

2 tbsp water

1 c carrots, thinly sliced

8 oz package mushrooms, sliced

1 c snow peas, trimmed if needed

1 8 oz can of sliced water chestnuts, drained

1 tbsp garlic, minced

1 tbsp ginger, minced

1 ½ c chicken stock

2 tbsp soy sauce

2 tsp sesame oil

1 tsp sugar

1 tbsp sriracha (optional)

Instructions

1

In a small bowl, whisk together 1 tbsp cornstarch and the egg white until combined. Add thinly sliced chicken and stir to coat the chicken with the egg white mixture. Set in the fridge for 15 minutes (or while you prep the rest of the ingredients).

2

In a medium sized bowl, add soy sauce, sesame oil, remaining 1 tbsp cornstarch, sugar, sriracha (if using) and chicken stock. Stir to combine and set aside.

3

In a large pan or wok, heat 1 tbsp oil on medium high heat. Add carrots and water to the pan. Cook carrots for 2-3 minutes, stirring occasionally. Add sliced mushrooms and cook another 2 minutes. Add snow peas to the pan, stir to combine and cook 1 more minute. Transfer all the vegetables onto a tray and set aside.

4

Add the remaining 1 tbsp oil to the empty pan on medium high heat. Drain the chicken mixture of excess liquid and add the chicken to the heated pan. Cook 2 minutes, stirring occasionally. Once chicken is barely cooked through, add minced garlic and ginger and cook for 1 minute.

5

Add the tray of vegetables back into the pan along with the drained water chestnuts. Next, add the chicken stock mixture. Stir to combine all the ingredients. Simmer 2-3 minutes until the sauce starts to thicken. You’ve now made your own moo goo gai pan... woohoo!

Notes

I like to put this over brown rice but it can be enjoyed completely on its own too (or maybe even over quinoa)!