Velvety Moo Goo Gai Pan Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option and chicken thighs are more economical than breast.

snow peas

🥗Healthier: sugar snap peas

💰Cheaper: green beans

Sugar snap peas offer a similar crunch, while green beans are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more budget-friendly.

Slice chicken into thin strips and marinate with soy sauce and cornstarch for 15 minutes.

Heat sesame oil in a large skillet or wok over medium-high heat until shimmering.

Add marinated chicken to the skillet and stir-fry until cooked through, about 5-7 minutes.

Remove chicken from the skillet and set aside.

Add garlic and ginger to the skillet, stir-frying until fragrant, about 30 seconds.

Add sliced onions, carrots, and bell peppers; stir-fry for 2-3 minutes until slightly tender.

Add mushrooms and snow peas; continue stir-frying for another 2-3 minutes until vegetables are crisp-tender.

Return the chicken to the skillet and pour in chicken broth; stir to combine.

Season with black pepper and salt to taste; cook for an additional 1-2 minutes.

Garnish with sliced green onions before serving.

Cooking Techniques

Spice Level:

Allergens