Moo Goo Gai Pan Iii

Elevate your weeknight dinner game with Moo Goo Gai Pan III, a quick and flavorful Chinese-American stir-fry that’s bursting with vibrant vegetables and tender chicken. This 30-minute recipe combines juicy marinated chicken with a colorful medley of button mushrooms, crunchy snow peas, sweet carrots, and crisp water chestnuts, all coated in a savory, umami-packed sauce made with oyster sauce, soy sauce, and sesame oil. Perfectly balanced with just a hint of sweetness, this dish is stir-fried to perfection, ensuring every bite is deliciously crisp and fresh. Serve it over a bed of steamed white rice or noodles for a wholesome, satisfying meal that’s easy enough for a busy weeknight yet impressive enough to serve guests. With simple ingredients and classic cooking techniques, Moo Goo Gai Pan III is a must-try recipe for stir-fry lovers seeking authentic flavors at home!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Cornstarch
• 2 tablespoons Soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 3 tablespoons Vegetable oil
• 3 cloves Fresh garlic, minced
• 1 teaspoon Fresh ginger, minced
• 8 ounces Button mushrooms, sliced
• 1 cup Snow peas
• 1 large Carrot, thinly sliced
• 1 can (8 oz) Water chestnuts, sliced
• 1.5 cups Chicken broth
• 2 tablespoons Oyster sauce
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 2 stalks Green onions, sliced

Directions

Step 1

Slice the chicken breast into thin strips. In a medium bowl, mix the chicken with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the Shaoxing wine. Let it marinate for 10 minutes.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until fully cooked. Remove the chicken and set aside.

Step 3

In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Step 4

Add the mushrooms, snow peas, carrots, and water chestnuts to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

Step 5

In a small bowl, mix the chicken broth, oyster sauce, remaining 1 tablespoon of soy sauce, sugar, and the remaining 1 tablespoon of cornstarch until smooth.

Step 6

Return the cooked chicken to the skillet. Pour in the sauce mixture and stir well. Cook for an additional 2-3 minutes, or until the sauce thickens and coats everything evenly.

Step 7

Drizzle the sesame oil over the stir-fry and mix. Garnish with green onions before serving.

Step 8

Serve hot over steamed white rice or noodles, if desired.

Nutrition Facts

Serving size	1654.1 grams (1654.1g)

Amount per serving	% Daily Value*
Calories	1725

Total Fat 71.00g	91%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 31.10g
Cholesterol 386mg	129%
Sodium 3333mg	145%
Total Carbohydrate 109.70g	40%
Dietary Fiber 16.70g	60%
Total Sugars 29.90g
Protein 163.40g	327%

Vitamin D 45IU	227%
Calcium 242mg	19%
Iron 10mg	56%
Potassium 4307mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 37.7%

Carbs: 25.3%