Name: Moo Goo Gai Pan Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound chicken breasts, sliced thinly against the grain; 3 tablespoons cornstarch (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; 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

Introduction

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken and crisp vegetables in a delicate, savory sauce. This dish is quick to prepare, making it perfect for a wholesome weeknight dinner. Its light flavors and crunchy textures make it a favorite for the whole family.

Ingredients

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)
1 medium carrot, peeled and thinly sliced
6 ounces snow peas
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

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 pieces.
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 about 30 seconds per side. Remove the chicken and set aside.
Step 3: Add the sliced carrots, snow peas, and mushrooms to the pan. Stir-fry for about 3 minutes until they begin to soften.
Step 4: Add the water chestnuts, bamboo shoots, and minced garlic. Sauté for an additional minute to combine flavors.
Step 5: Return the chicken to the pan. Pour in the chicken stock and soy sauce, then stir in the granulated sugar and toasted sesame oil. Bring to a gentle boil and let cook for 1-2 minutes.
Step 6: Mix the remaining tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour into the pan and stir well. Cook for 1 minute until the sauce thickens; add more slurry if needed.
Step 7: Taste the sauce and adjust seasoning with salt if necessary. Remove from heat and serve hot over steamed rice. Optionally, garnish with toasted sesame seeds.

Tips & Variations

For extra flavor, marinate the chicken in a little soy sauce and sesame oil for 15 minutes before cooking.
Substitute mushrooms with shiitake or baby bella for a richer taste.
Use fresh water chestnuts and bamboo shoots if available for added crunch.
Serve with jasmine or brown rice for a healthier option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until hot. Adding a splash of water can help loosen the sauce if it thickens too much upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well in this recipe and will add a bit more flavor and tenderness.

Is it okay to omit the cornstarch?

Cornstarch helps thicken the sauce and gives the chicken a smooth texture. Omitting it will result in a thinner sauce, but the dish will still be tasty.

Moo Goo Gai Pan Recipe

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★★★★★

4.4 from 67 reviews

Moo Goo Gai Pan is a classic Cantonese stir-fry dish featuring tender chicken breast strips tossed with a variety of fresh and canned vegetables in a light, savory sauce. This quick and healthy meal combines the crunch of snow peas, water chestnuts, and bamboo shoots with the mild flavors of mushrooms and carrots, all brought together with a flavorful blend of soy sauce, garlic, and toasted sesame oil. Perfect for a wholesome weeknight dinner served over steamed rice.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Chinese

Ingredients

Scale

Chicken

1 pound chicken breasts, sliced thinly against the grain
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
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

Prepare the chicken: In a large bowl, toss the chicken strips with 2 tablespoons of cornstarch, kosher salt, and ground white pepper until evenly coated. Add 1 tablespoon of vegetable oil and toss again to separate the strips and prevent clumping.
Cook the chicken: Heat 2 tablespoons of vegetable oil in a wok or 12-inch pan over medium-high heat. Spread the chicken strips in a single layer and cook for 30 seconds on each side. Remove the chicken to a plate and set aside; it will finish cooking later with the sauce.
Sauté the vegetables: In the same pan, add the carrots, snow peas, and mushrooms. Stir-fry for about 3 minutes, until they begin to soften but still retain some crunch.
Add additional vegetables and garlic: Stir in the water chestnuts, bamboo shoots, and minced garlic. Cook, stirring frequently, for 1 minute to combine flavors.
Combine chicken and sauce: Return the partially cooked chicken to the pan. Pour in the chicken stock and soy sauce, then add the granulated sugar and toasted sesame oil. Bring the mixture to a gentle boil and cook for 1 to 2 minutes, allowing the chicken to cook through and flavors to meld.
Thicken the sauce: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the pan while stirring. Cook for 1 minute until the sauce thickens. If needed, add more slurry to reach desired consistency.
Final seasoning and serving: Taste the sauce and adjust salt if necessary. Remove from heat. Optionally garnish with toasted sesame seeds and serve the Moo Goo Gai Pan hot over steamed rice.