Name: Moo Goo Gai Pan Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 1 pound boneless, skinless chicken breast, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 1 cup sliced mushrooms; 1 cup snow peas; 1 cup thinly sliced carrots; 1 cup sliced celery; 1/2 cup sliced water chestnuts; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 cup chicken broth; 2 tablespoons oyster sauce; 1 tablespoon rice wine or dry sherry; 1 teaspoon sesame oil; 1/4 teaspoon white pepper; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

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Prepare to fall head over heels for Moo Goo Gai Pan, a classic Chinese-American stir fry that’s every bit as comforting as it is quick to whip up on a weeknight. This dish is a vibrant medley of tender chicken breast and crisp, colorful vegetables tossed in a glossy, savory sauce that clings to every bite. Each ingredient plays a starring role in bringing freshness, crunch, and pure delight to your dinner table. Whether you’re a lifelong fan or discovering this favorite for the first time, Moo Goo Gai Pan is the kind of meal you’ll crave over and over!

Ingredients You’ll Need

The beauty of Moo Goo Gai Pan lies in its simplicity—every ingredient is thoughtfully chosen to contribute either tenderness, a burst of color, a distinct crunch, or bold flavor that makes this dish so irresistible. Here’s what you’ll need and exactly why each part matters:

Chicken breast: Thin, boneless, and skinless slices ensure ultra-tender bites that soak up all the flavors of the sauce.
Soy sauce: A backbone of salty umami, this gives your chicken that irresistible savory edge.
Cornstarch (for marinade and slurry): Essential for velveting the chicken and thickening the sauce for that signature glossy finish.
Vegetable oil: Keeps the stir fry light and lets all the ingredients shine without overpowering them.
Mushrooms: Earthy, juicy, and full of texture, they absorb the sauce beautifully.
Snow peas: Deliver an undeniable crunch and a sweet freshness that brightens every forkful.
Carrots: Add natural sweetness and a cheerful pop of orange.
Celery: Offers a crisp bite and a subtle herbal note.
Water chestnuts: For that classic, juicy, snappy crunch you expect in Moo Goo Gai Pan!
Garlic: Builds a savory foundation you can taste in every bite.
Fresh ginger: Adds warmth and zing, waking up every other flavor in the pan.
Chicken broth: The flavorful base that ties the sauce together without making it heavy.
Oyster sauce: Unbeatable for that deep, slightly sweet, and savory flavor that’s truly Chinese-American.
Rice wine or dry sherry: Lends an aromatic note and rounds out the sauce’s complexity.
Sesame oil: Just a teaspoon adds a nutty fragrance that lingers in the best way.
White pepper: A gentle hit of heat and a touch of earthiness in the background.
Cornstarch slurry: Helps the sauce hug every ingredient with a silky, restaurant-style texture.

How to Make Moo Goo Gai Pan

Step 1: Marinate the Chicken

Start by tossing your thinly sliced chicken breast with soy sauce and a tablespoon of cornstarch in a medium bowl. This quick marinade is a game-changer—thanks to the cornstarch, the chicken ends up unbelievably silky after cooking, while the soy sauce locks in savory goodness right from the start. Give it a few minutes to work its magic.

Step 2: Sear the Chicken

Heat up your vegetable oil in a large skillet or wok over medium-high heat. When it’s hot and shimmering, add the marinated chicken. Stir-fry for three to four minutes, just until it’s lost its pink color and taken on a light golden edge. Scoop the cooked chicken out onto a plate so it doesn’t overcook—it’ll finish in the sauce in a bit!

Step 3: Stir-Fry the Veggies

With the same pan still hot, toss in your mushrooms, snow peas, carrots, celery, water chestnuts, garlic, and fresh ginger. Stir-fry briskly for about three minutes—just enough to soften the vegetables while still maintaining loads of crunch. You want that vibrant color and texture, not soggy stir fry!

Step 4: Build the Sauce

Return the cooked chicken to the skillet with all those gorgeous vegetables. Pour in the chicken broth, oyster sauce, rice wine or sherry, sesame oil, and a sprinkle of white pepper. Stir to combine and let those aromas fill your kitchen. This is the step where everything starts smelling, and looking, like authentic Moo Goo Gai Pan.

Step 5: Thicken and Finish

While everything is bubbling, drizzle in your cornstarch slurry. Stir constantly as the sauce transforms before your eyes, thickening into a silky glaze that coats every single bite. In another minute or two, your Moo Goo Gai Pan is perfectly glossy, fragrant, and ready to serve piping hot!

How to Serve Moo Goo Gai Pan

Garnishes

A finishing touch can make all the difference! Sprinkle chopped fresh scallions or a handful of toasted sesame seeds on top for color and flavor. If you like a little heat, a quick swirl of chili oil or a dash of red pepper flakes gives a zing without overpowering the delicate sauce. Don’t hesitate to add thin slices of red bell pepper for even more color and crispness.

Side Dishes

Moo Goo Gai Pan plays beautifully with a big bowl of hot, steamed jasmine or white rice to soak up all that mouthwatering sauce. You might also love to serve it alongside simple fried rice or fluffy quinoa if you’re going the gluten-free route. For a lighter meal, pair it with sautéed greens or a crisp Asian-style salad—nothing too heavy, just enough to round out the meal.

Creative Ways to Present

For a fresh twist, serve Moo Goo Gai Pan family-style on a large platter and let everyone dig in. Or, spoon the stir fry into lettuce leaves for a fun, hand-held dinner experience—kids in particular love making their own wraps! You can even pile some of the stir fry into rice bowls and top with a fried egg for a hearty, bistro-inspired meal.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers quickly and store them in an airtight container in the refrigerator. Moo Goo Gai Pan remains delightfully tasty for up to three days, making it a fantastic candidate for next-day lunches—it reheats beautifully and even allows the flavors to deepen overnight!

Freezing

Freezing Moo Goo Gai Pan is possible, though the delicate veggies might lose a bit of their signature crunch once thawed. If you do decide to freeze, spread the cooled stir fry in a thin layer in a freezer-safe container. For the best results, consume within one month, and avoid repeated freezing and thawing to preserve texture.

Reheating

A quick reheat in a skillet or wok over medium heat with a splash of chicken broth or water will bring Moo Goo Gai Pan back to life—just enough to warm it through without making the veggies mushy. Microwaving works in a pinch, but the stovetop method does a better job of reviving all the flavors and keeping the texture perky.

FAQs

What does “Moo Goo Gai Pan” actually mean?

It translates roughly to “mushroom chicken slices” from Cantonese. The stars of Moo Goo Gai Pan are thin, tender chicken breast strips and, of course, mushroom slices—making this dish all about simplicity, flavor, and texture in harmony.

Can I swap in different vegetables?

Absolutely! Feel free to substitute or add vegetables based on what you have: bok choy, broccoli, bell peppers, or baby corn are all delicious additions or swaps. The spirit of Moo Goo Gai Pan is flexibility and freshness.

Is this recipe gluten-free?

While the classic Moo Goo Gai Pan recipe uses soy sauce and oyster sauce, both of which may contain gluten, you can easily adapt it by choosing certified gluten-free soy sauce and oyster sauce alternatives. This way, everyone can enjoy it without worry!

What’s the best way to slice the chicken for stir frying?

For the most tender result, slice the chicken breasts thinly and against the grain. Pop them in the freezer for 15 minutes beforehand to make slicing even easier—it’s a little trick that guarantees perfect, even pieces every time.

Why does my sauce sometimes turn out too runny or too thick?

The cornstarch slurry is your key to the perfect Moo Goo Gai Pan sauce. If you find the sauce too thin, simmer another minute or add a touch more slurry. Too thick? Just splash in a tablespoon or two of chicken broth until silky. Stir constantly to keep everything smooth.

Final Thoughts

If you’re looking for a dish that’s as rewarding to cook as it is to eat, Moo Goo Gai Pan delivers every single time. Loaded with flavor, texture, and pure nostalgia, it’s a recipe you’ll want in your weeknight arsenal. Give it a try—you’ll soon see why it has such loyal fans. Happy cooking!

Moo Goo Gai Pan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and easy-to-make Chinese-American stir-fry dish, Moo Goo Gai Pan features tender chicken and a medley of fresh vegetables in a savory sauce. Serve this flavorful stir-fry over steamed rice for a satisfying meal.

Ingredients

Scale

Marinated Chicken:

1 pound boneless, skinless chicken breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch

Stir-Fry:

1 tablespoon vegetable oil
1 cup sliced mushrooms
1 cup snow peas
1 cup thinly sliced carrots
1 cup sliced celery
1/2 cup sliced water chestnuts
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

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Instructions

Marinate Chicken: In a medium bowl, toss chicken with soy sauce and cornstarch.
Stir-Fry: Heat vegetable oil in a large skillet or wok. Add chicken and cook until no longer pink. Transfer chicken. Add vegetables, garlic, and ginger. Stir-fry until vegetables are tender. Return chicken. Add broth, oyster sauce, rice wine, sesame oil, and white pepper. Thicken with cornstarch slurry. Serve over rice.