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

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Introduction

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken and crisp vegetables in a light, savory sauce. It’s a quick and healthy dish that’s perfect for a weeknight dinner and pairs wonderfully with steamed rice.

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 keep the strips separate.
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 will finish cooking later).
Step 3: Add the carrots, snow peas, and mushrooms to the same pan. Stir-fry for about 3 minutes until the vegetables just begin to soften.
Step 4: Stir in the water chestnuts, bamboo shoots, and minced garlic. Cook for 1 minute more to combine flavors.
Step 5: Return the chicken to the pan. Pour in the chicken stock and soy sauce. Add the sugar and toasted sesame oil. Bring to a gentle boil and cook for 1 to 2 minutes.
Step 6: Mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry. Pour this into the pan, stir well, and cook for 1 minute until the sauce thickens. Add more slurry if needed for desired thickness.
Step 7: Taste the sauce and adjust seasoning with salt if necessary. Remove from heat and serve immediately over steamed rice. Garnish with toasted sesame seeds if you like.

Tips & Variations

Use boneless, skinless chicken thighs instead of breasts for a juicier texture.
Substitute shiitake mushrooms for a deeper umami flavor.
For a gluten-free version, use tamari instead of soy sauce.
Add sliced bell peppers or baby corn for extra color and crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. To keep the vegetables crisp, avoid overcooking during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, you can omit the chicken and increase the vegetables or add tofu for protein. Use vegetable broth instead of chicken stock for a vegetarian-friendly sauce.

What type of rice pairs best with Moo Goo Gai Pan?

Steamed jasmine rice or long-grain white rice are ideal as they absorb the sauce well without overpowering the dish’s delicate flavors.