Running out of time but still, need a tummy satisfying food? Or are you craving good Chinese cuisine for a long time? Then Instant Pot Moo Goo Gai Pan is the best solution for all! It's a restaurant-style dish that can be made at home in just 10 minutes! then why order from the restaurant when you can cook it easily in a more delicious and healthier way 🙂
Moo Goo Gai Pan is a whole flavorsome, keto-friendly recipe that needs minimal efforts to do and gives out the amazingly delicious result that you can serve over and over again and would always get a happy reaction to 🙂
Contents
Why This Recipe Works
The stir-fried chicken strips along with soft-crispy sautéed veggies indulging in the mouth-watering Chinese sauce would make a thing you could never say No to! Plus you can have this soul-stirring dish ready just in 10 minutes using an Instant Pot!
To make you clear, Moo Goo Gai Pan is actually a Chinese cuisine that says 'sliced chicken with fresh mushrooms. The best part is that it uses ingredients that are always available in your pantry and if not, then you can customize it as per the veggies and sauces available in your hand 🙂
Recipe Video
Recipe Ingredients
Chicken - The boneless, skinless Chicken Breast would be the best cut for this recipe. Cut it into thin strips and set it aside before starting making this recipe. Partially freeze the chicken first, so it will be easy for you to cut them into equal strips. You can use Chicken Thighs cut too instead of Chicken Breast.
Mushrooms - Consider Mushrooms as one of the key ingredients of the recipe because, without them, Moo Goo Gai Pan would always remain incomplete. Button mushrooms, Baby Bella mushrooms, or Cremini mushrooms all work perfectly with the Moo Goo Gai Pan! I am using freshly sliced mushrooms but you can use canned sliced mushrooms too! Don't slice your mushrooms too thin or else it won't give the texture you desire from it.
Broccoli - Then the sautéed Broccoli plays a very important role in taste, making it more classic and rich as well as adding in a very pretty color to the dish too! Split it into small florets and set aside to be used.
Water Chestnuts - They felt like crunch in every bite that you want more of it. I've used canned slices of Water Chestnuts easily available at every store.
Sauces - I am using Soy Sauce as it has always remained the star ingredient for Chinese cuisines. It adds a savory, a bit salty, and a rich umami flavor to the dish. Then I've used Oyster Sauce to add some hearty, some barbecue like and sweet-salty flavor to the dish. They both are my kind of sauces so I like adding them only but most people love adding Hoisin Sauce too. It makes a good difference in taste.
Corn Starch - I'll be adding Corn Starch in a small amount just for thickening purposes. It gives the desired consistency without any raw flour taste.
Chicken Broth - This makes a big difference in taste so make sure You're using fresh and of good quality broth. Taste it before adding it to the recipe. Or you can also use homemade by following this Instant Pot Chicken Broth recipe.
Rice Wine - The purpose of adding Rice Wine is that it makes the chicken tender and juicy plus adds in a very nice and soothing flavor with a bit of sweetness to the dish. Plus adding it gives out a very pleasant aroma to Moo Goo Gai Pan! Don't you compare Rice Vinegar with Rice Wine they both are different? I am using Fujian Qinghong 3-Year Aged Rice Wine in this recipe easily available at the Asian section of the grocery stores.
How to make
Here's the step-by-step guide of this recipe for your ease.
Gather all the necessary ingredients required to make this recipe. Do all the chopping and cutting work with veggies and chicken before you start making because this will be a very quick process and you will have no time to do all this in between. Now, let's take a start 🙂
First, take an Instant Pot and pour a tablespoon of Vegetable Oil into it.
Then add a cup of sliced Mushrooms to it.
Set Instant Pot to 'Sauté' for 5 minutes. Then add 2 cups of fresh Broccoli florets to it.
Then add 8 oz of sliced Water Chestnuts to it.
Stir them with the help of a wooden spoon and then dish out the sautéed veggies and set them aside.
Now, Again pour a tablespoon of Vegetable Oil into an Instant Pot. Then, add 1 lb of thinly striped Chicken Breast to it.
Add 2 minced Garlic Cloves to it.
Add a tablespoon of Corn Starch to it.
Add a tablespoon of White Sugar to it.
Add a tablespoon of Soy Sauce to it.
Add a tablespoon of Oyster Sauce to it.
Add a tablespoon of Rice Wine to it.
Add ¼ cup of Chicken Broth to it.
Stir mix it properly with the wooden spoon. Let the chicken cook and change its color first. Then add the sautéed veggies to it.
Give a quick mix. Then select 'Cancel'. Moo Goo Gai Pan is now all ready to serve your tummy with extreme yumminess!
Dish it out and serve it over hot Jasmine Rice and Garnish it with some green onions, salt, and pepper! Yum! 🙂
How to serve
You can serve Moo Goo Gai Pan over Jasmine Rice or with noodles like Rice noodles, Ramen, Egg Noodles, etc with some egg rolls, wontons, or any Chinese salad as a side dish! They make a perfect weekend meal together 🙂
If you're keeping it low carb then serve it with Brown Rice or Broccoli rice or with low carb zoodles 🙂 Keeping light-Keeping Healthy!
FAQ
Can I make this recipe in a Vegan Version?
Yes, obviously you can convert this recipe to vegan just by replacing some of the ingredients. That is replacing:
- Replace chicken with Firm Tofu
- Replace chicken Stock with Vegetable Stock
- Replace Oyster sauce with Hoisin.
Is this recipe Gluten-Free?
It is but it's not. But You can make it gluten-free by using gluten-free soy sauce and gluten-free oyster sauce. The rest of the ingredients are perfect to make a Gluten-Free recipe.
Can I store and reheat it and How?
Yes, you can store it easily in a refrigerator for 3-4 days packed in an air-tight container. and reheat it by splashing some broth to it and then microwaving it for a minute or two. For a long period of freezing purpose, You must store the chicken and veggies separately in a freezer bag, and at the time of serving, thaw them first, stir-fry, and then serve!
More Chicken Recipes
Instant Pot Chicken And Mushrooms
Instant Pot Chicken and Broccoli
Ingredients
- 2 tablespoon vegetable oil
- 1 cup mushrooms sliced
- 2 cups broccoli florets
- 8 oz water chestnuts sliced
- 1 lb chicken breasts thin strips
- 2 garlic cloves minced
- 1 tablespoon corn starch
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ¼ cup chicken broth
- 1 tablespoon rice wine
Instructions
- Take an instant pot. Add oil and mushrooms to it.
- Set the pot to 'Saute' for 5 minutes. Then add broccoli and water chestnuts to it. Stir a bit. Dish out the veggies and set them aside.
- Then again pour oil into the instant pot. Add chicken, garlic, corn starch, and sugar to it.
- Pour soy sauce, oyster sauce, rice wine, and chicken broth into the pot. Mix well.
- Now, add the sauteed veggies to the instant pot. Mix them properly.
- The delicious Mai Goo Gai Pan is ready! Serve it hot and enjoy 🙂
Nutrition
Notes
- You better know what actually fits your family taste so you can adjust spice and sweetness however you want it to be
- If you want the sauce to be thicker, then just add a bit more corn starch into the broth and add it to the recipe. Keep stirring until it simmers and get your desired consistency.
- Avoid using water in this recipe or else you'll find the sauce very runny and the chicken with no flavor in it.
