Weeknight Moo Goo Gai Pan - and Stir-Fry
- Yield 4 servings
- Prep 15 minutes
- Cook 15 minutes
- Total 1 hour
Weeknight Moo Goo Gai Pan - and Stir-Fry sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1¼ pounds boneless skinless chicken breasts
- 2 tablespoons water
- 2 tablespoons arrowroot powder,, divided
- 3 tablespoons avocado oil,, divided
- 1 tablespoon coconut aminos
- ¾ teaspoon Umami Stir Fry Powder, or Diamond Crystal brand kosher salt
- ¼ teaspoon baking soda
- ½ cup chicken broth,, low sodium or unsalted
- ½ cup All-Purpose Stir-Fry Sauce
- ½ teaspoon toasted sesame oil
- ⅛ teaspoon ground white pepper
- 1 large carrot,, peeled and cut into thin coins
- 12 ounces mixed mushrooms,, stemmed and sliced (e.g., button mushrooms, oyster mushrooms, shiitake mushrooms, etc.)
- 3 large garlic cloves,, minced
- 1 teaspoon minced fresh ginger
- 4 ounces snow peas,, ends trimmed (or sugar snap peas)
- 8 ounce canned sliced water chestnuts,, drained
Method
First, cut the chicken breast against the grain into thin ¼-inch strips. To make the cutting part less cumbersome, freeze your chicken breast for about 15 minutes so the chicken firms up and is easier to slice.
In a large bowl, combine the sliced chicken with 2 tablespoons water, 1 tablespoon arrowroot powder, 1 tablespoon avocado oil, coconut aminos, Umami Stir-Fry Powder, and baking soda. Turn well and marinate for at least 30 minutes or overnight in the refrigerator.
Next, in a small bowl or measuring cup, whisk together the chicken broth, All-Purpose Stir-Fry Sauce, 1 tablespoon arrowroot powder, toasted sesame oil, and white pepper. Set the mixture aside.
Warm a wide skillet (e.g., well-seasoned cast-iron, wok, or non-stick pan) over medium a hot burner until hot. Tip in 1 tablespoon avocado oil to coat the skillet.
Tip in the marinated chicken to the skillet and stir-fry the chicken until it is cooked though and browned in parts. Move the cooked chicken to a plate.
Tip in the remaining tablespoon of avocado oil to the empty pan. Turn in the carrots and stir-fry for 1 minute or until tender-crisp. Then, throw in the mushrooms. Sauté the mushrooms until they release their liquid, get a little squeaky, and brown in parts.
Next, add the garlic and ginger and sauté until fragrant, about 30 seconds.
Turn in the snow peas and water chestnuts. Leave stirring, until the peas are bright green and tender-crisp. Then, add the cooked chicken along with any accumulated juices back into the pan.
Beat the sauce and add it to the pan. Leave tossing well, until the sauce has thickened and coats the chicken and vegetables. Plate
Kitchen notes
- Tips for the best moo goo gai pan: Prep all of the ingredients ahead of time!
- If you cut and measure all of your ingredients ahead of time, marinate the chicken, and whisk up the sauce—the actual stir-frying part will be quick and seamless!
- Trust me, taking the extra minutes to get your mise en place is key to stress-free stir-fry suppers.
