My Chinese friend showed me this dish —it disappears within minutes

Moo Goo Gai Pan, a beloved Chinese-American dish, has found its way into the hearts and homes of many, including ours here in the Midwest. Its roots trace back to Cantonese cuisine, bringing together tender chicken, fresh mushrooms, and crisp vegetables in a light, savory sauce. It’s the kind of recipe that feels like a comforting hug, echoing the warmth of family suppers and the joy of fresh, home-cooked meals. While it’s a departure from traditional Midwest fare, its simplicity and gentle flavors make it a delightful addition to any dinner table.

Moo Goo Gai Pan pairs beautifully with a steaming bowl of fluffy white rice, which soaks up the delicate sauce wonderfully. A side of steamed or stir-fried green vegetables, like bok choy or broccoli, adds a nice balance to the meal. If you’re feeling a bit indulgent, serving it alongside homemade egg rolls or dumplings can make for a truly special dinner that will surely earn smiles around the table.

Servings: 4

1 pound boneless, skinless chicken breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
8 ounces fresh mushrooms, sliced
1 cup snow peas
1 cup sliced carrots
1 cup sliced celery
1/2 cup canned bamboo shoots, drained
1/2 cup canned water chestnuts, drained and sliced
2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 teaspoon white pepper
1 teaspoon sesame oil
2 green onions, sliced

1. In a medium bowl, combine the sliced chicken, 1 tablespoon of soy sauce, and cornstarch. Mix well and let it marinate for about 15 minutes.

2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, snow peas, carrots, celery, bamboo shoots, and water chestnuts. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

4. Add the minced garlic to the skillet and stir-fry for another 30 seconds until fragrant.

5. Return the cooked chicken to the skillet. Pour in the chicken broth, remaining 1 tablespoon of soy sauce, oyster sauce, rice wine or dry sherry, sugar, and white pepper. Stir everything together and let it simmer for 2-3 minutes, allowing the flavors to meld.

6. Drizzle with sesame oil and sprinkle with sliced green onions just before serving.

For a slight twist, try adding bell peppers or baby corn for extra color and crunch. If you prefer a bit of heat, a pinch of red pepper flakes will do the trick. And for those following a gluten-free diet, you can substitute tamari for the soy sauce and ensure the oyster sauce is gluten-free. This dish is highly adaptable and can easily accommodate the vegetables you have on hand or your personal taste preferences.