Name: Healthy Moo Goo Gai Pan Chicken & Vegetables Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 5 min
Ingredients: 3/4 cup chicken stock, low sodium; 1/2 teaspoon sugar; 1 1/2 teaspoon sesame oil; 1 tablespoon cornstarch; 1 tablespoon soy sauce, low sodium; salt and pepper to taste; 1/2 tablespoon vegetable oil; 2 teaspoons garlic, minced (2 cloves); 1 teaspoon ginger, minced; 2 cups mushrooms, sliced; 1 cup snow peas; 3 medium carrots; 6 oz sliced water chestnuts, drained (optional)*; 6 oz sliced bamboo shoots, drained (optional)*; 1 pound chicken breasts, boneless and skinless (454g); 1 egg white; 1 tablespoon cornstarch; 1 tablespoon soy sauce, low sodium; 1 teaspoon rice vinegar; 1/2 tablespoon vegetable oil

This is healthy, low in calories and keto frindly. This Moo Goo Gai Pan is a delicious Chinese chicken and vegetable stir-fry recipe with a mouthwatering moo goo gai pan sauce. You will like this recipe!

Learn how to make this better-than-takeout Moo Goo Gai Pan Chicken & Vegetables Recipe right at home and have dinner ready and on the table in 45 minutes or less!

Healthy Moo Goo Gai Pan Chicken & Vegetables Recipe

This is healthy, low in calories and keto friendly. This Moo Goo Gai Pan is a delicious Chinese chicken and vegetable stir-fry recipe with a mouthwatering moo goo gai pan sauce. You will like this recipe!

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

Chicken:

1 pound chicken breasts, boneless and skinless (454g)
1 egg white
1 tablespoon cornstarch
1 tablespoon soy sauce, low sodium
1 teaspoon rice vinegar
1/2 tablespoon vegetable oil

Vegetables:

1/2 tablespoon vegetable oil
2 teaspoons garlic, minced (2 cloves)
1 teaspoon ginger, minced
2 cups mushrooms, sliced
1 cup snow peas
3 medium carrots
6 oz sliced water chestnuts, drained (optional)*
6 oz sliced bamboo shoots, drained (optional)*

The Sauce:

3/4 cup chicken stock, low sodium
1/2 teaspoon sugar
1 1/2 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce, low sodium
salt and pepper to taste

Instructions

Read Directions

Please leave a star rating and comment to let us know how you liked this recipe!

Notes

*The traditional moo goo gai pan recipe calls for bamboo shoots and water chestnuts, but you can use other vegetables such as broccoli and cabbage.
The recipe can be made in advance and meal prepped up to 3 days in advance. Store in an airtight container in the fridge.

Let us know if you liked this recipe. Try the other recipe categories as well!