Easy Moo Goo Gai Pan (Print Version)
A quick stir-fry of chicken, mushrooms, carrots, and snow peas in a savory sauce.
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken thighs or breasts, cubed
02 -
2 tablespoons olive oil, divided
03 -
Salt and pepper, to taste
04 -
3 large carrots, sliced
05 -
8 ounces mushrooms, sliced
06 -
8 ounces water chestnuts
07 -
1 cup snow peas
→ Sauce
08 -
1/4 cup chicken broth
09 -
2 tablespoons soy sauce
10 -
1 tablespoon brown sugar
11 -
2 cloves minced garlic
12 -
1 tablespoon hoisin sauce
13 -
1 teaspoon sesame oil
14 -
1 teaspoon cornstarch
15 -
1 tablespoon water
→ Garnish
16 -
Chopped green onions
17 -
Sesame seeds
# Instructions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper, then cook until no longer pink. Remove and set aside.
02 -
Add the remaining tablespoon of olive oil to the skillet. Sauté the carrots for 1-2 minutes or until almost tender. Add the mushrooms and sauté for another 1-2 minutes. Stir in the water chestnuts and snow peas, cooking for an additional minute.
03 -
In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, garlic, hoisin sauce, and sesame oil. In another small bowl, whisk the cornstarch with water and stir into the sauce mixture.
04 -
Add the cooked chicken back into the skillet. Pour the sauce over all ingredients and cook until the sauce begins to simmer and thicken. Remove from heat and serve.