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Moo Goo Gai Pan: A Comforting Chicken Stir-Fry

Moo Goo Gai Pan made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 3 cups sliced mushrooms shiitake or button
  • 1 cup snow peas
  • 1 bell pepper sliced
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 3 tablespoons soy sauce
  • 2 tablespoons chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Method
 

  1. Prepare the chicken by cutting it into thin strips.
  2. Marinate the chicken with soy sauce and cornstarch for 15 minutes.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the marinated chicken to the skillet and cook until browned, about 5-7 minutes.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, add more oil if needed and sauté garlic and ginger until fragrant, about 30 seconds.
  7. Add the sliced mushrooms and bell pepper, stirring for 3-4 minutes until tender.
  8. Stir in the snow peas and cook for an additional 2 minutes.
  9. Return the chicken to the skillet and pour in the chicken broth, mix thoroughly.
  10. Mix well and season with salt and pepper to taste; allow it to simmer for a minute.
  11. Serve hot over steamed rice or noodles.