This delicious Moo Goo Gai Pan is a quick and easy chicken and mushroom stir fry for your busy weeknights! This vegetable-packed and saucy dish is perfect with rice.
Cut chicken into 1" bite-size pieces. Place in a medium bowl. Add vinegar and soy sauce and mix well. Sprinkle cornstarch over chicken and toss to coat. Cover the bowl and refrigerate for 30 minutes.
Heat up 1 tablespoon of oil in a skillet. Add mushrooms and saute until soft and fragrant. If using steamable veggie mix, steam in the microwave and then stir in with mushrooms. Remove onto a plate. Set aside.
Add more oil to the skillet. Add chicken and cook, stirring often, until no longer pink.
Return veggies to skillet and stir in with chicken.
In a small bowl, whisk chicken stock, cornstarch, soy sauce and sesame oil. Pour mixture over chicken and vegetables.
Simmer on medium-low heat until the sauce thickens.
Season the dish with salt and pepper. Serve over rice of noodles.
Notes
If you don't have veggie mix on hand, you can use thinly sliced raw carrots and saute them first (before mushrooms). You can use snap peas, Asian cabbage, bamboo shoots, etc.Please note that the nutrition value is an ESTIMATE. It will depend on what veggie mix you use, or if you use fresh vegetables.