Moo Goo Gai Pan

🧂 Ingredients

• 1 pound boneless, skinless chicken breasts,

  thinly sliced against the grain
• 1 teaspoon Morton kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 2 large carrots,

  thinly sliced
• 1 cup snow peas
• 1 can (8 ounce) sliced water chestnuts,

  drained
• 8 ounces fresh mushrooms,

  sliced
• 1 can (8 ounces) sliced bamboo shoots,

  drained
• 1 large clove garlic,

  minced
• 2 tablespoons soy sauce
• 2 large cloves garlic,

  minced
• 1 tablespoon grated ginger root
• ½ cup low-sodium chicken broth
• ½ tablespoon cornstarch
• ½ tablespoon brown sugar
• 1 tablespoon sesame oil
• chopped green onions and sesame seeds,

  garnish

Instructions

• 1 In a medium bowl, combine chicken with salt, black pepper, garlic powder, soy
  sauce, and cornstarch. Toss well to coat chicken evenly.
• 2 In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat.
• 3 Add seasoned chicken and cook until nicely browned and cooked through, about 3-4
  minutes per side. Remove chicken from skillet and set aside.
• 4 In same skillet, add 2 tablespoons olive oil.
• 5 Add carrots and saute for 1-2 minutes. Stir in snow peas and water chestnuts,
  then add mushrooms, bamboo shoots, and garlic. Stir-fry for 5-6 minutes, or just
  until the vegetables are crisp-tender.
• 6 While vegetables are cooking, make the sauce. In a small bowl, whisk together
  soy sauce, garlic, ginger, chicken broth, cornstarch, brown sugar, and sesame
  oil.
• 7 Return cooked chicken to skillet with the vegetables.
• 8 Pour Moo Goo Gai Pan sauce over chicken and vegetables. Stir to combine. Then
  allow the sauce to thicken, about 2 minutes.
• 9 Serve hot, garnished with green onions and sesame seeds.

Nutrition Info