Quick Moo Goo Gai Pan
75% authentic · Chinese-American
A simplified and faster version of Moo Goo Gai Pan, perfect for weeknight meals. It uses pre-sliced vegetables and a straightforward sauce for convenience without sacrificing too much flavor.
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Ingredients
- Chicken breast1 lb
- Pre-sliced mushrooms8 oz
- Frozen stir-fry vegetable mix12 oz
- Garlic powder1 tsp
- Ginger powder1/2 tsp
- Soy sauce3 tbsp
- Cornstarch1.5 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Water1/2 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice chicken breast thinly. Toss with 1 tbsp soy sauce, garlic powder, ginger powder, 1/2 tbsp cornstarch, salt, and pepper.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked. Remove chicken.
- 3
Add remaining 1 tbsp vegetable oil to the wok. Add mushrooms and stir-fry for 2 minutes.
- 4
Add frozen vegetables and stir-fry until heated through and crisp-tender, about 3-4 minutes.
- 5
In a small bowl, whisk together water, remaining 2 tbsp soy sauce, remaining 1 tbsp cornstarch, and sesame oil. Pour into the wok.
- 6
Bring to a simmer, stirring, until sauce thickens. Return chicken to the wok and toss to combine.
- 7
Season with salt and pepper if needed. Serve immediately.
