Simple Moo Goo Gai Pan Recipe
If you’re on the hunt for a delicious, speedy, and satisfying dinner, Simple Moo Goo Gai Pan will absolutely hit the spot. This Chinese-American classic is bursting with tender chicken, crisp-sweet vegetables, and a glossy savory sauce that soaks into fluffy white rice. The magic lies in its simplicity—just a handful of fresh ingredients stir-fried together in minutes—but don’t let its ease fool you. With mushroomy depth, fresh crunch, and that irresistible garlicky aroma, Simple Moo Goo Gai Pan is the kind of dish that feels familiar, comforting, and oh-so-impressive, whether it’s a busy weeknight supper or a relaxed weekend meal with friends.
Ingredients You’ll Need
Let’s talk about what makes Simple Moo Goo Gai Pan shine! Each ingredient really matters, bringing unique taste and texture to every bite. Fresh veggies, tender chicken, and a silky sauce form a harmony you’ll crave again and again.
- Chicken Breast: Thinly sliced for quick-cooking, juicy bites that soak up all the lovely flavors.
- Soy Sauce: Adds deep umami flavor; dividing it brightens both marinade and sauce.
- Oyster Sauce: Brings a subtle sweetness and savory complexity that ties everything together.
- Cornstarch: Creates a velvet coating for the chicken, keeping it tender during stir-frying.
- Sesame Oil: Nutty and aromatic, it’s the essential start for delicious stir-fries.
- Vegetable Oil: High smoke point helps keep everything sizzling without burning.
- Mushrooms: Offer earthy flavor and classic “moo goo” texture—try button, cremini, or shiitake.
- Carrots: Their sweetness and crunch bring beautiful color and balance.
- Snow Peas: Crisp, fresh, and a pop of green that tastes as good as it looks.
- Water Chestnuts: For water-fresh crunch in every bite—an underrated stir-fry hero.
- Bamboo Shoots (optional): Add extra crunch and a classic restaurant vibe, but skip if you want it simpler.
- Garlic: Two cloves, minced—because what’s a stir-fry without that perfect hint of garlic?
- Chicken Broth: A splash brings the sauce together and adds savory depth.
- Salt and White Pepper: For just the right seasoning kick—the white pepper offers a gentle, distinct heat.
- White Rice (for serving): Fluffy rice soaks up all the savory sauce, making Simple Moo Goo Gai Pan a meal.
How to Make Simple Moo Goo Gai Pan
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken breast with one tablespoon of soy sauce, oyster sauce, and cornstarch in a medium bowl. A short marinade—just 10 to 15 minutes while you prep the veggies—coats the chicken and infuses it with tons of flavor. This step also gives you that signature tender, restaurant-style texture in Simple Moo Goo Gai Pan that everyone loves.
Step 2: Cook the Chicken
In your largest skillet or wok, heat up the sesame oil and one tablespoon of vegetable oil over medium-high heat. When the oil shimmers, add the chicken and stir-fry for three to four minutes, just until the pieces are barely cooked through. You want them juicy, so don’t overdo it! Scoop the chicken onto a plate and set it aside while you move on to the veggies.
Step 3: Sauté the Veggies
Add your last bit of vegetable oil to the hot pan. Toss in mushrooms, carrots, and minced garlic, stirring constantly for two to three minutes. The goal is for the mushrooms to get tender and the garlic to release its aroma, but you still want everything brightly colored and crisp-tender—a trademark of a great Simple Moo Goo Gai Pan.
Step 4: Add More Veggies
Next, stir in the snow peas, water chestnuts, and bamboo shoots. Let these cook for another two minutes, so the snow peas stay crisp and the chestnuts remain fresh and snappy. If you love extra veggies, now’s your chance to pile them in!
Step 5: Make the Sauce & Finish
Return the chicken to the pan. Pour in the chicken broth and remaining tablespoon of soy sauce, toss everything together, and simmer for two to three minutes. The cornstarch from your marinade will naturally thicken the sauce just a bit. Taste and adjust with salt and a good pinch of white pepper—this warms everything up and rounds out your Simple Moo Goo Gai Pan beautifully. Serve it piping hot over a bed of fluffy white rice.
How to Serve Simple Moo Goo Gai Pan
Garnishes
A sprinkle of fresh sliced green onions or extra white pepper on top is all you need to elevate Simple Moo Goo Gai Pan. If you love a bit of color, try a few slivers of red bell pepper or a dash of toasted sesame seeds. These simple touches make the dish as inviting to look at as it is to taste!
Side Dishes
This is a meal-in-one, but if you’re feeling extra, pair Simple Moo Goo Gai Pan with a side of steamed broccoli, softly scrambled eggs, or a light cucumber salad. A bowl of classic egg drop soup is a lovely match as well, making everything feel like your favorite Chinese restaurant feast, right at home.
Creative Ways to Present
For a twist, serve Simple Moo Goo Gai Pan family-style in a large bowl surrounded by smaller rice bowls—perfect for sharing at the table! Or, turn it into neat rice bowls for quick lunches, or atop stir-fried noodles if you love a heartier base. A lettuce wrap version makes a fun and fresh party appetizer, too.
Make Ahead and Storage
Storing Leftovers
If you have leftover Simple Moo Goo Gai Pan, store it in an airtight container in the fridge. It will keep well for up to three days and the flavors often meld even more overnight—making lunch the next day a real treat!
Freezing
While Simple Moo Goo Gai Pan is best fresh for crisp veggies, you can freeze it (without the rice) in a pinch. Let everything cool, then pack into freezer-safe containers for up to two months. Note that the texture of the veggies may soften after thawing, but the flavor will still be tasty.
Reheating
Warm leftovers in a skillet or wok over medium heat, adding a splash of chicken broth or water to loosen the sauce and guard against drying out. Stir gently until heated through—this way, your chicken stays tender and the veggies regain a bit of snap.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy and tender, and work beautifully in Simple Moo Goo Gai Pan. Just slice them thin and follow the recipe as written.
Is Simple Moo Goo Gai Pan gluten-free?
It can be! Just swap the soy sauce and oyster sauce for their gluten-free counterparts. Always double check your sauces and any packaged veggies to make sure.
Can I make this vegetarian?
Yes! Firm tofu is a fantastic replacement for chicken—just press it well and cube it. You can also load up with extra mushrooms or your favorite meatless proteins for a delicious vegetarian Simple Moo Goo Gai Pan.
What other vegetables can I add?
There’s lots of room to play. Try baby corn, bell peppers, broccoli, or sliced zucchini. Simple Moo Goo Gai Pan is great for clearing out your produce drawer while still tasting restaurant-quality every time.
How do I keep the chicken so tender?
The quick marinade with cornstarch is the secret! Velvetting the chicken before stir-frying keeps it incredibly soft and juicy, just like in your favorite Chinese takeout.
Final Thoughts
Honestly, once you try Simple Moo Goo Gai Pan, you’ll wonder why you ever ordered takeout for this dish in the first place. It’s fresh, flavorful, nourishing, and a total crowd-pleaser. So grab your wok and give this homey classic a go—I promise it’ll become a weeknight favorite!
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Simple Moo Goo Gai Pan Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Simple Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender chicken and a variety of vegetables in a savory sauce. This easy weeknight dinner is flavorful and satisfying, perfect served over a bed of steamed white rice.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breast (thinly sliced)
- 2 tablespoons soy sauce (divided)
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
For the Stir-Fry:
- 2 tablespoons vegetable oil (divided)
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup snow peas
- 1/2 cup sliced water chestnuts
- 1/2 cup bamboo shoots (optional)
- 2 cloves garlic (minced)
- 1/2 cup chicken broth
- Salt and white pepper to taste
- Cooked white rice for serving
Instructions
- Marinate the Chicken: In a bowl, toss the sliced chicken with 1 tablespoon soy sauce, oyster sauce, and cornstarch. Let marinate for 10–15 minutes.
- Stir-Fry the Chicken: Heat sesame oil and 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until just cooked through. Remove from the pan and set aside.
- Prepare the Vegetables: Add the remaining tablespoon of oil to the pan. Add mushrooms, carrots, and garlic and stir-fry for 2–3 minutes until slightly tender. Stir in snow peas, water chestnuts, and bamboo shoots, cooking another 2 minutes.
- Combine and Simmer: Return the chicken to the pan, pour in the chicken broth and remaining soy sauce, and toss to coat. Simmer for 2–3 minutes until everything is heated through and the sauce slightly thickens.
- Season and Serve: Season with salt and white pepper to taste. Serve hot over rice.
Notes
- You can substitute chicken with tofu or shrimp for a different protein.
- Use a variety of mushrooms like shiitake or cremini for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
