Moo Goo Gai Pan

Stir-Fried Chicken and Vegetables is a vibrant, healthy, and flavorful dish, perfect for a quick weeknight dinner. This dish combines tender chicken with a colorful array of vegetables, all coated in a savory, slightly sweet sauce. Paired with rice, it’s a well-balanced meal that everyone will love.

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 cups sliced mushrooms
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup snow peas
• 1 cup bamboo shoots
• 1 cup water chestnuts
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons vegetable oil

Directions

1. In a small bowl, mix together chicken broth, soy sauce, oyster sauce, and cornstarch. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add garlic and ginger, cook for 1 minute until fragrant.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add mushrooms, carrots, celery, snow peas, bamboo shoots, and water chestnuts. Cook for another 5 minutes, stirring occasionally.
6. Stir in the sauce mixture and cook until the sauce has thickened, about 2 minutes.
7. Serve hot over rice.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Variations

• Vegetarian Version: Replace the chicken with tofu or tempeh for a vegetarian option.
• Spicy Twist: Add a teaspoon of chili paste or red pepper flakes to the sauce for a spicy kick.
• Different Vegetables: Feel free to swap in other vegetables like bell peppers, broccoli, or baby corn.
• Gluten-Free: Use tamari instead of soy sauce to make this dish gluten-free.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop over medium heat until warmed through. Add a splash of water or chicken broth if needed to loosen up the sauce.

10 FAQs

1. Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs can be used for a richer flavor. Just be sure to adjust the cooking time as they may take slightly longer to cook through.
2. Can I prepare this dish ahead of time? While it’s best to cook this dish fresh for the best texture, you can chop the vegetables and chicken in advance to save time.
3. Can I freeze leftovers? This dish is best enjoyed fresh, but leftovers can be frozen for up to 2 months. Reheat thoroughly before serving.
4. Can I use frozen vegetables? Yes, frozen vegetables can be used if fresh vegetables are not available. Be sure to thaw and drain them well before adding to the skillet.
5. How can I make this dish spicier? Add some chili paste, sriracha, or red pepper flakes to the sauce to give it a spicy boost.
6. Can I use another type of broth? Yes, you can substitute vegetable broth or beef broth for chicken broth if you prefer.
7. What can I serve this dish with? Serve this stir-fry over steamed rice, quinoa, or noodles for a complete meal.
8. How can I thicken the sauce further? If you’d like a thicker sauce, dissolve an extra tablespoon of cornstarch in water and stir it in towards the end of cooking.
9. What other sauces can I use in place of oyster sauce? Hoisin sauce or a combination of soy sauce and a bit of sugar can be used as alternatives to oyster sauce.
10. Can I make this dish vegetarian? Yes, simply substitute the chicken with tofu, tempeh, or your favorite plant-based protein for a vegetarian option.

Conclusion

Stir-Fried Chicken and Vegetables is a quick, healthy, and flavorful dish that’s perfect for busy weeknights. Packed with protein, fiber, and delicious vegetables, it’s a complete meal that’s both satisfying and nutritious. With easy-to-find ingredients and minimal prep time, it’s a go-to recipe for anyone looking to enjoy a homemade, wholesome meal in less than 30 minutes.

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