Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir-Fry)

This Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken, crisp vegetables, and savory mushrooms in a light, flavorful sauce. It’s a quick and healthy dish that’s easy to make at home, bringing authentic takeout flavors straight to your kitchen.

With lean protein, fresh vegetables, and a silky sauce, this dish is perfect for a weeknight dinner. Serve it over rice or noodles for a satisfying meal that’s both nutritious and delicious!

Kitchen Equipment Needed

• Large skillet or wok
• Cutting board & knife
• Mixing bowls
• Measuring cups and spoons
• Tongs or spatula

Ingredients Overview

• Chicken Breast: Sliced thin for quick cooking and tenderness.
• Mushrooms & Vegetables: Traditional Moo Goo Gai Pan includes mushrooms, carrots, and snow peas for crunch.
• Savory Sauce: A light but flavorful blend of soy sauce, garlic, and ginger.

Ingredients

For the Chicken & Vegetables

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 cup white mushrooms, sliced
• 1/2 cup snow peas
• 1/2 cup carrots, julienned
• 1/2 cup bamboo shoots, drained
• 1/2 cup water chestnuts, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced

For the Sauce

• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Directions

Step 1: Marinate the Chicken

1. In a bowl, mix chicken slices with salt, white pepper, and cornstarch. Let sit for 10 minutes.

Step 2: Stir-Fry the Chicken

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. Add chicken and stir-fry for 2-3 minutes until lightly golden. Remove and set aside.

Step 3: Cook the Vegetables

1. In the same pan, add garlic and ginger. Sauté for 30 seconds.
2. Add mushrooms, carrots, snow peas, bamboo shoots, and water chestnuts. Stir-fry for 3-4 minutes until slightly tender.

Step 4: Add the Sauce & Chicken

1. Return the chicken to the pan and pour in the sauce.
2. Stir in cornstarch slurry and cook for 1-2 minutes, stirring until the sauce thickens and coats the ingredients.

Step 5: Serve & Enjoy

1. Garnish with sesame seeds or green onions if desired.
2. Serve over steamed rice or noodles.

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~280
• Fat: ~10g
• Carbohydrates: ~18g
• Protein: ~30g

Expert Tips

• For Extra Tender Chicken: Use velveting—soak chicken in 1 teaspoon baking soda + water for 15 minutes, then rinse before marinating.
• Keep the Veggies Crisp: Stir-fry quickly over high heat to maintain texture.
• Make It Spicier: Add red pepper flakes or chili sauce.

FAQs

Can I use chicken thighs instead?
Yes! Chicken thighs work great and stay extra juicy.

What’s the best way to store leftovers?
Refrigerate in an airtight container for up to 3 days.

Can I freeze Moo Goo Gai Pan?
Yes! Freeze for up to 2 months. Thaw and reheat in a skillet.

Storing & Freezing

• Storing: Refrigerate for 3 days in an airtight container.
• Freezing: Freeze for up to 2 months and reheat on the stovetop.

Substitutions & Variations

• Vegetarian Option: Replace chicken with tofu or extra mushrooms.
• Gluten-Free: Use tamari instead of soy sauce and a gluten-free oyster sauce.
• Add More Crunch: Toss in cashews or slivered almonds before serving.

Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir-Fry)

This **Moo Goo Gai Pan** is a classic Chinese stir-fry featuring **tender chicken, crisp vegetables, and savory mushrooms** in a light, flavorful sauce. It's a quick and healthy dish that’s easy to make at home, bringing authentic takeout flavors straight to your kitchen.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• #### **For the Chicken & Vegetables**
• - 1 lb boneless skinless chicken breast, thinly sliced
• - 1/2 teaspoon salt
• - 1/2 teaspoon white pepper
• - 1 tablespoon cornstarch
• - 1 tablespoon vegetable oil
• - 1 cup white mushrooms sliced
• - 1/2 cup snow peas
• - 1/2 cup carrots julienned
• - 1/2 cup bamboo shoots drained
• - 1/2 cup water chestnuts sliced
• - 2 cloves garlic minced
• - 1 teaspoon ginger minced
• #### **For the Sauce**
• - 1/2 cup chicken broth
• - 2 tablespoons soy sauce
• - 1 tablespoon oyster sauce
• - 1 teaspoon sugar
• - 1 teaspoon sesame oil
• - 1 tablespoon cornstarch mixed with 2 tablespoons water slurry

Equipment

• Large skillet or wok
• - Cutting board & knife
• Mixing bowls
• Measuring cups and spoons
• - Tongs or spatula

Method

 

1. #### **Step 1: Marinate the Chicken**
2. In a bowl, mix chicken slices with salt, white pepper, and cornstarch. Let sit for **10 minutes**.
3. #### **Step 2: Stir-Fry the Chicken**
4. Heat **1 tablespoon oil** in a large skillet or wok over medium-high heat.
5. Add chicken and stir-fry for **2-3 minutes** until lightly golden. Remove and set aside.
6. #### **Step 3: Cook the Vegetables**
7. In the same pan, add garlic and ginger. Sauté for **30 seconds**.
8. Add mushrooms, carrots, snow peas, bamboo shoots, and water chestnuts. Stir-fry for **3-4 minutes** until slightly tender.
9. #### **Step 4: Add the Sauce & Chicken**
10. Return the chicken to the pan and pour in the sauce.
11. Stir in cornstarch slurry and cook for **1-2 minutes**, stirring until the sauce thickens and coats the ingredients.
12. #### **Step 5: Serve & Enjoy**
13. Garnish with sesame seeds or green onions if desired.
14. Serve over steamed rice or noodles.