Moo Goo Gai Pan (Chicken and Mushroom Stir-Fry)

This balanced Canton-style chicken and mushroom stir-fry delivers high-quality protein, paired with nutrient-dense vegetables and a light jasmine rice side.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g (1.43 lbs) chicken breast, sliced into thin bite-sized strips · 728 kcal in the whole recipe
• 250 g (8.8 oz) button mushrooms, sliced · 55 kcal in the whole recipe
• 120 g (4.2 oz) snow peas, trimmed · 50 kcal in the whole recipe
• 80 g (2.8 oz) carrot, thinly sliced on the bias · 33 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 6 g (1 tbsp) fresh ginger, grated · 5 kcal in the whole recipe
• 250 ml (1 cup) low-sodium chicken broth · 15 kcal in the whole recipe
• 10 g (1 tbsp) cornstarch · 38 kcal in the whole recipe
• 32 g (2 tbsp) low-sodium soy sauce · 18 kcal in the whole recipe
• 10 g (approx. 2 tsp) canola oil · 90 kcal in the whole recipe
• 5 g (1 tsp) toasted sesame oil · 44 kcal in the whole recipe
• 120 g (4.2 oz) dry jasmine rice · 432 kcal in the whole recipe
• 1/4 tsp black pepper and 2 tbsp water

Method

1. Rinse 120 g dry rice, combine with 240 ml water in a small pot, bring to a boil, cover, and simmer over low heat for 12 minutes; whisk together chicken broth, soy sauce, cornstarch, black pepper, and water in a bowl for the sauce.

   

2. Heat canola oil in a large wok or non-stick skillet over high heat, add sliced chicken breast, and stir-fry for 4 to 5 minutes until fully cooked, then transfer to a plate.

   

3. In the same skillet, add minced garlic, grated ginger, sliced mushrooms, carrots, and snow peas, then stir-fry over high heat for 3 minutes until vibrant and tender-crisp.

   

4. Return the cooked chicken to the skillet, pour in the prepared broth-cornstarch sauce mixture, and stir continuously over medium-high heat for 2 minutes until the sauce thickens and coats all ingredients.

   

5. Drizzle with sesame oil, remove from heat, and serve hot over the prepared jasmine rice divided into 4 equal portions.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.