Why You’ll Love This Recipe
Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender slices of chicken, crisp vegetables, and mushrooms in a light, savory garlic sauce. It’s healthy, colorful, and quick to make—perfect for a weeknight dinner that’s better than takeout and full of fresh, satisfying flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts (thinly sliced)cornstarchsoy sauceoyster saucegarlic (minced)ginger (minced)chicken brothwhite button or shiitake mushroomsbok choy or napa cabbagecarrots (thinly sliced)snow peas or sugar snap peaswater chestnuts (sliced)vegetable oilgreen onions (for garnish)salt and white pepper
directions
In a bowl, mix sliced chicken with cornstarch, a splash of soy sauce, and a little oil. Let marinate for 15 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Stir-fry chicken until mostly cooked through, about 3–4 minutes. Remove and set aside.
Add more oil if needed. Stir-fry garlic and ginger until fragrant.
Add mushrooms, carrots, and cabbage. Cook for 2–3 minutes.
Add snow peas and water chestnuts, and cook another 1–2 minutes until veggies are crisp-tender.
Return chicken to the pan.
Stir in chicken broth, oyster sauce, soy sauce, and a pinch of white pepper. Simmer for 1–2 minutes until sauce slightly thickens.
Taste and adjust seasoning. Garnish with sliced green onions.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes
Variations
Use chicken thighs for juicier meat.
Swap or add vegetables like broccoli, baby corn, or bell peppers.
Add a splash of rice wine or a pinch of sugar for more depth.
Use tofu for a vegetarian version.
Serve over white rice, brown rice, or noodles.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or microwave in short intervals until warmed through.
FAQs
What does “Moo Goo Gai Pan” mean?
It translates to “mushrooms and sliced chicken” in Cantonese.
Is it spicy?
No, it’s mild and savory. Add chili flakes or sauce for heat if desired.
Can I make it gluten-free?
Yes, use tamari and gluten-free oyster sauce.
What’s the sauce made of?
A light blend of soy sauce, oyster sauce, broth, garlic, and ginger.
Can I prep ahead?
Yes, slice all ingredients and marinate the chicken in advance.
What’s the best oil for stir-frying?
Vegetable, peanut, or canola oil—anything with a high smoke point.
Do I need a wok?
No, a large skillet works well too.
Is this dish healthy?
Yes—high in protein, loaded with vegetables, and lower in fat than fried dishes.
Can I freeze Moo Goo Gai Pan?
Not recommended—vegetables may become mushy when thawed.
What’s the best side?
Steamed rice, fried rice, or lo mein noodles.
Conclusion
Moo Goo Gai Pan is a light, flavorful stir-fry that’s easy to customize and quick to make. With its tender chicken, fresh vegetables, and delicate sauce, it’s a comforting classic that delivers delicious results every time—perfect for a wholesome, satisfying meal.
PrintMoo Goo Gai Pan
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Chinese-American
- Diet: Low Fat
Ingredients
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg
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