Moo Goo Gai Pan: Tonight’s Dinner… Easy & Healthy

It’s easy to see how Moo Goo Gai Pan can become the next weeknight staple around your house. Honestly, I should make it more often. I know that would make my husband a happy man!

Because the vegetables are cooked quickly over high heat, they keep their vitality and nutrients. When they hit your plate they’re crisp-tender, bright, vibrant. The chicken is cooked through, tender, and juicy!

Pro Tip:

To get the most flavor and keep it healthy, use skinless thigh meat. It has a deeper and richer flavor than white meat.

How to Make Moo Goo Gai Pan

1. In a small bowl whisk together an egg white with 2 tablespoons cornstarch. Add 1.5 pounds of skinless boneless chicken and toss to coat. Season with salt and set aside in the refrigerator.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 cups of mixed vegetables (red, orange, yellow bell peppers, julianned carrots, snow peas) and cook for 3 minutes.
3. Add 8 ounces sliced mushrooms (button, baby bells, or shiitake) to the skillet, and continue to cook all the vegetables until the mushrooms have browned, about 5-7 minutes.
4. Lower the heat and stir in 1 can of bamboo shoots and 1 can of sliced water chestnuts. Taste and season with salt and pepper.
5. Remove the vegetables to a plate. Cover with foil to keep warm.
6. Add the other 2 tablespoons of vegetable oil to the skillet and increase the heat to medium-high.
7. Strain the chicken of any liquid and discard it. Then add the chicken to the skillet and stir occasionally until cooked thorugh.
8. Lower the heat and add 1 clove of garlic (minced) and 2 teaspoons grated ginger. Cook for 2 minutes.
9. In a small bowl, whisk together 1 tablespoon soy sauce, 1 cup chicken stock, 2 teaspoons sesame oil, 1 teaspoon brown sugar, and 1 tablespoon cornstarch.
10. Pour this mixture over the chicken. Whisk over high heat until it comes to a boil and thickens. Immediately reduce heat to low.
11. Add reserved vegetables back into the skillet. Mix vegetables with the chicken and sauce and cook until heated through.
12. Serve with rice.

About Rice

There are several ways to cook rice. For light fluffy rice (if you don’t have a rice maker), first, rinse it thoroughly. Then fill a pot with 2 inches of water and bring it to a boil. Place the rice in a mesh sieve over the water, but not touching the water, and cover it completely. Let the rice steam for 20 minutes. Stir it and check to make sure it’s cooked through. It should be soft, light, and fluffy, not the least bit crunchy.

5 from 2 votes

Print

Moo Goo Gai Pan

This classic dish of quickly sauteed veggies in a light sauce seasoned with garlic and ginger makes for a fast, healthy, and tasty dinner any night of the week! ❤️

Course Main Course

Cuisine Chinese

Keyword easy, healthy

Prep Time 20 minutes

Cook Time 20 minutes

Servings 4 people

Calories 402 kcal

Author Madalaine

Ingredients

• 1.5 pound chicken thighs skinless & boneless
• 3 tablespoon cornstarch divided 2 & 1 tablespoon
• 2 egg whites
• 4 tablespoons vegetable oil divided
• 4 cups mixed veggies snow peas, red cabbage, sliced carrots, red bell pepper
• 8 ounces mushrooms sliced
• 2 teaspoons ginger minced
• 1 clove garlic minced
• 1 can water chestnuts sliced & drained
• 1 can bamboo shoots sliced & drained (optional)

Sauce

• 1 tablespoon soy sauce
• 1 cup chicken stock
• 2 teaspoons toasted sesame oil
• 1 teaspoon brown sugar

Instructions

1. In a small bowl whisk together an egg white with 1 tablespoon of cornstarch.

2. Slice the boneless skinless chicken breasts or thighs into thin 2-inch pieces.

3. Add the chicken to the egg white/cornstarch mixture and toss to coat and set aside.

4. In a small bowl, whisk together 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1 teaspoon brown sugar.

5. Combine the chicken with the soy sauce mixture and let marinate the chicken in the refrigerator for 20 minutes.

6. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the 4 cups of mixed vegetables and cook for 3 minutes.

7. Add the mushrooms to the skillet, and continue to cook all the vegetables until the mushrooms have browned, about 5-7 minutes.

8. Lower the heat and stir in the bamboo shoots and water chestnuts. Taste and season with salt and pepper.

9. Remove the vegetables to a plate. Cover with foil to keep warm.

10. Add the other 2 tablespoons of vegetable oil to the skillet and increase the heat to medium-high.

11. Add the marinated chicken to the skillet and stir occasionally until cooked thorugh.

12. Lower the heat and add the garlic and ginger. Cook for 2 minutes.

13. Whisk the chicken stock with the remaining 2 tablespoons of cornstarch.

14. Pour this mixture over the chicken. Whisk over high heat until it comes to a boil and thickens. Immediately reduce heat to low.

15. Add reserved vegetables back into the skillet. Mix vegetables with the chicken and sauce and cook until heated through.

16. Serve with rice.

Nutrition Facts

Moo Goo Gai Pan

Amount Per Serving

Calories 402 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 10g

Monounsaturated Fat 6g

Cholesterol 162mg54%

Sodium 470mg20%

Potassium 782mg22%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 4g4%

Protein 39g78%

Vitamin A 1205IU24%

Vitamin C 5mg6%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.