Moo Goo Gai Pan Recipe

Introduction

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken and crisp vegetables in a light, savory sauce. This easy recipe brings restaurant-quality flavors to your home kitchen, perfect for a quick and healthy weeknight meal.

Ingredients

• 1 pound chicken breasts, sliced against the grain into thin strips
• 3 tablespoons cornstarch (cornflour in the UK, divided)
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 3 tablespoons vegetable oil (divided)
• 1 medium carrot, peeled and thinly sliced
• 6 ounces snow peas (mangetout in the UK)
• 6 ounces mushrooms, sliced
• 8 ounces canned sliced water chestnuts, drained and rinsed
• 8 ounces canned sliced bamboo shoots, drained and rinsed
• 3 cloves garlic, minced
• 1 ¼ cups chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil

Instructions

1. Step 1: In a large bowl, toss the chicken strips with 2 tablespoons of cornstarch, salt, and white pepper. Add 1 tablespoon of vegetable oil, and toss again to help separate the chicken strips.
2. Step 2: Heat 2 tablespoons of vegetable oil in a wok or large pan over medium-high heat. Add the chicken in a single layer and cook for 30 seconds on each side. Remove the chicken to a plate and set aside; it won’t be fully cooked yet.
3. Step 3: Add the carrot slices, snow peas, and mushrooms to the same pan. Stir-fry for about 3 minutes until the vegetables just start to soften.
4. Step 4: Stir in the water chestnuts, bamboo shoots, and minced garlic. Cook for an additional minute to combine the flavors.
5. Step 5: Return the chicken to the pan. Pour in the chicken stock and soy sauce, then add the sugar and toasted sesame oil. Bring the mixture to a gentle boil and cook for 1-2 minutes.
6. Step 6: Mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water to form a slurry. Pour this into the pan and stir well. Cook for 1 minute, allowing the sauce to thicken. If needed, add more slurry to reach desired thickness.
7. Step 7: Taste the sauce and adjust seasoning with salt if necessary. Remove from heat, garnish with toasted sesame seeds if desired, and serve over rice.

Tips & Variations

• For extra flavor, marinate the chicken with a little soy sauce and ginger before tossing with cornstarch.
• Feel free to substitute snow peas with snap peas or sugar snap peas for a similar crunch.
• Adding sliced bell peppers or baby corn can give more color and texture variety.
• Use fresh mushrooms instead of canned bamboo shoots if preferred, adjusting cooking times slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or chicken stock to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for Moo Goo Gai Pan?

Yes, you can substitute chicken with pork, beef, or shrimp. Adjust cooking times accordingly to ensure your protein is properly cooked but tender.

Is Moo Goo Gai Pan gluten-free?

Traditional soy sauce contains gluten, but you can use a gluten-free tamari or soy sauce to make this dish safe for gluten-sensitive diets.

Moo Goo Gai Pan Recipe

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★★★★★

4.7 from 84 reviews

Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender chicken breast strips and a colorful mix of vegetables like carrots, snow peas, mushrooms, water chestnuts, and bamboo shoots, all enveloped in a light savory sauce thickened with cornstarch. This quick and healthy stir-fry is perfect served over rice for a wholesome and delicious meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 1 pound chicken breasts, sliced against the grain into thin strips
• 3 tablespoons cornstarch (divided)
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 3 tablespoons vegetable oil (divided)

Vegetables

• 1 medium carrot, peeled and thinly sliced
• 6 ounces snow peas (mangetout)
• 6 ounces mushrooms, sliced
• 8 ounces canned sliced water chestnuts, drained and rinsed
• 8 ounces canned sliced bamboo shoots, drained and rinsed
• 3 cloves garlic, minced

Sauce

• 1 ¼ cups chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil

Instructions

1. Prepare the Chicken: In a large bowl, toss the sliced chicken with 2 tablespoons of cornstarch, kosher salt, and ground white pepper. Add 1 tablespoon of vegetable oil and toss again thoroughly to coat the chicken and prevent the strips from clumping together.
2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or 12-inch skillet over medium-high heat. Spread the chicken strips in a single layer and cook for 30 seconds on each side. The chicken will not be fully cooked; remove it from the pan and set aside.
3. Sauté Vegetables: Add the carrot slices, snow peas, and mushrooms to the same pan. Stir frequently and cook for about 3 minutes until the vegetables start to soften but remain crisp.
4. Add Additional Vegetables and Garlic: Stir in the water chestnuts, bamboo shoots, and minced garlic. Sauté together for 1 minute to combine flavors.
5. Combine and Simmer: Return the partially cooked chicken to the pan. Pour in the chicken stock and soy sauce, then add sugar and toasted sesame oil. Bring the mixture to a gentle boil and cook for 1 to 2 minutes to let the flavors meld.
6. Thicken the Sauce: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the sauce and stir constantly for about 1 minute until the sauce thickens. If needed, add more slurry gradually until desired thickness is reached.
7. Season and Serve: Taste the sauce and adjust seasoning with salt if necessary. Remove from heat, optionally garnish with toasted sesame seeds, and serve immediately over steamed rice.

Notes

• For best results, slice the chicken thinly against the grain to keep it tender.
• Vegetables should remain crisp-tender to maintain texture.
• If you prefer, substitute vegetable oil with light olive oil or peanut oil for different flavor profiles.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the chicken.
• Serve with steamed jasmine or basmati rice for a complete meal.

Keywords: Moo Goo Gai Pan, Chinese Chicken Stir Fry, Chicken and Vegetables, Easy Chinese Recipes, Stir Fry Chicken