Moo goo gai pan ii –If you’re looking for a delicious and healthy meal, Cowboy Graham has the perfect recipe for you: Moo Goo Gai Pan! This delightful dish, also known as stir-fried chicken with mushrooms, combines tender chicken, flavorful mushrooms, and crisp vegetables. It’s not only gluten-free but also packed with nutrients.
Moo Goo Gai Pan
Get ready to tantalize your taste buds with this easy-to-make dish that is sure to be a hit at your dinner table!
Ingredients
- 1 pound boneless, skinless chicken thighs, sliced
- 8 ounces fresh mushrooms, sliced (shiitake or button mushrooms work well)
- 1 cup snow peas, trimmed
- 1 medium bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for frying)
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- Begin by marinating the sliced chicken thighs in soy sauce and sesame oil for at least 15 minutes. This step helps to infuse the chicken with flavor.
- In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Next, add the marinated chicken to the pan. Stir-fry the chicken until it turns golden brown and is cooked through, approximately 5–7 minutes.
- Add the sliced mushrooms and bell pepper to the pan, continuing to stir-fry for another 3–4 minutes until the veggies are tender yet crisp.
- Finally, toss in the snow peas and let them cook for an additional 2 minutes. Season with salt and pepper to taste.
- Once everything is well-combined and cooked, remove from the heat. Serve immediately over a bed of rice or quinoa, garnished with green onions.
Your Moo Goo Gai Pan is ready to be enjoyed! This dish not only boasts vibrant flavors and textures but also embraces a healthier approach to comfort food. Enjoy!