Ginger Chicken Stir-Fry with Crisp Vegetables

Recipe Collection: Dinner

Ginger Chicken Stir-Fry with Crisp Vegetables elevates your weeknight dinners with a vibrant and flavorful dish that brings the essence of Chinese cuisine right to your table. This non-vegetarian recipe features tender chicken, fresh mushrooms, and crunchy snow peas, all enveloped in a fragrant ginger-garlic sauce. Perfect for a quick meal, this dish is versatile enough to serve over rice or noodles.

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Overview

This Americanized version of the classic Cantonese dish, Moo Goo Gai Pan, brings the flavors of a Chinese take-out favorite to your kitchen. With tender chicken, fresh vegetables, and a savory sauce, this stir-fry is both delicious and easy to prepare.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Chinese

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 2 Tablespoons (tbsp) vegetable oil, divided
• 0.25 Pounds (lb) fresh mushrooms, sliced
• 0.25 Pounds (lb) snow peas
• 1 8 Ounces (oz) can sliced water chestnuts, drained
• 0.25 Pounds (lb) bok choy, sliced
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 1 Teaspoon (tsp) garlic, minced
• 1 Teaspoon (tsp) fresh ginger root, minced
• 0.75 Cups skinless, boneless chicken breast meat, sliced
• 1 Teaspoon (tsp) white wine
• 0.25 Teaspoon (tsp) white sugar
• 0.25 Cups chicken broth
• 1 Tablespoon (tbsp) cornstarch
• 2 Tablespoons (tbsp) water

Steps

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the mushrooms, snow peas, water chestnuts, and bok choy. Season with 1 pinch of salt and 1 pinch of black pepper. Stir-fry until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and set aside.
2. In the same wok, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and minced ginger, cooking for a few seconds until the garlic turns golden brown.
3. Add the sliced chicken to the wok and stir-fry until the chicken is no longer pink, about 5 minutes.
4. Pour in the white wine, sugar, and chicken broth. Bring the mixture to a boil.
5. Dissolve the cornstarch in the water, then stir it into the simmering sauce. Continue stirring until the sauce thickens and becomes clear, about 30 seconds.
6. Return the cooked vegetables to the wok, tossing them until they are hot and well-coated with the sauce.
7. Serve immediately, and enjoy your homemade Moo Goo Gai Pan!

Enjoy your homemade Ginger Chicken Stir-Fry with Crisp Vegetables!