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Ingredients
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Main Ingredients
White Sauce
Method
Preparation
- 1
Prepare the Chicken
Cut the boneless, skinless chicken breast into thin strips. Season with a pinch of salt and white pepper, and set aside.
- 2
Prep the Vegetables
Slice the mushrooms, carrots, and chop the green onions. Rinse the snow peas and set all vegetables aside.
Cooking
- 3
Cook the Chicken
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken strips and cook until they are no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 4
- 5
Combine Chicken and Vegetables
Return the cooked chicken to the skillet with the vegetables. Stir everything together to combine.
Making the White Sauce
- 6
Prepare the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. In another bowl, combine chicken broth, soy sauce, sesame oil, and the cornstarch slurry.
- 7
Cook the Sauce
Pour the sauce mixture into the skillet with the chicken and vegetables. Stir continuously until the sauce thickens, about 2-3 minutes. Season with salt and white pepper to taste.
Serving
- 8
Serve
Serve Moo Goo Gai Pan hot over steamed rice or noodles, garnished with additional chopped green onions if desired.