Chicken with Mushrooms Moo Goo Gai Pin

Elevate your weeknight dinner routine with Chicken with Mushrooms Moo Goo Gai Pan, a classic Chinese stir-fry brimming with vibrant flavors and wholesome ingredients. Tender slices of marinated chicken are wok-seared to perfection and paired with a medley of crisp-tender vegetables, including fresh mushrooms, sugar snap peas, bamboo shoots, and water chestnuts, for a symphony of textures in every bite. Aromatic garlic and ginger infuse the dish with depth, while a savory sauce of soy, oyster sauce, sesame oil, and chicken stock ties it all together with rich umami flavors. Ready in just 30 minutes, this quick and easy meal is perfect for busy nights and can be served over fluffy white or jasmine rice for a satisfying, restaurant-quality experience at home. Perfect for fans of authentic stir-fry recipes, this dish is a must-try!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp soy sauce
• 2 tsp cornstarch
• 3 tbsp vegetable oil
• 8 oz fresh white mushrooms, sliced
• 1 cup sugar snap peas
• 1 large carrot, thinly sliced on a diagonal
• 1 cup bamboo shoots, drained and sliced
• 1 cup water chestnuts, drained and sliced
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 cup chicken stock
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp white pepper
• 2 scallions, sliced
• 3 cups cooked white or jasmine rice (for serving, optional)

Directions

Step 1

Slice the chicken into thin, bite-sized pieces. In a bowl, toss the chicken with 1 tablespoon of soy sauce and the cornstarch. Set aside to marinate for 10 minutes.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set aside.

Step 3

In the same wok, add another tablespoon of vegetable oil. Add the sliced mushrooms, sugar snap peas, carrot, bamboo shoots, and water chestnuts. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Remove the vegetables from the wok and set aside.

Step 4

Add the remaining tablespoon of vegetable oil to the wok. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.

Step 5

Pour the chicken stock into the wok and deglaze, scraping up any browned bits. Stir in the oyster sauce, the remaining tablespoon of soy sauce, sesame oil, and white pepper. Bring the sauce to a simmer.

Step 6

Return the chicken and vegetables to the wok. Toss everything together and cook for an additional 2-3 minutes, ensuring everything is heated through and coated evenly in the sauce.

Step 7

Garnish with sliced scallions and serve immediately over white or jasmine rice, if desired.

Nutrition Facts

Serving size	(2500.3g)

Amount per serving	% Daily Value*
Calories	2752.1

Total Fat 76.7g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 31.1g
Cholesterol 406.9mg	0%
Sodium 2704.5mg	0%
Total Carbohydrate 314.5g	0%
Dietary Fiber 29.9g	0%
Total Sugars 35.9g
Protein 201.3g	0%

Vitamin D 27.2IU	0%
Calcium 317.4mg	0%
Iron 20.1mg	0%
Potassium 5304.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.1%

Protein: 29.2%

Carbs: 45.7%