Print

Moo Goo Gai Pan Recipe

Print Recipe

★★★★★

4.4 from 67 reviews

Moo Goo Gai Pan is a classic Chinese stir-fry dish featuring tender chicken breast strips cooked with a medley of fresh vegetables like snow peas, mushrooms, and water chestnuts in a light, flavorful sauce. This quick and healthy dish is perfect for a weeknight dinner, delivering a perfect balance of savory and slightly sweet flavors with a pleasant crunch.

Ingredients

Scale

Chicken and Marinade

  • 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. Marinate the Chicken: In a large bowl, toss the chicken strips with 2 tablespoons of cornstarch, kosher salt, and ground white pepper. Add 1 tablespoon of vegetable oil and toss again to coat evenly and help separate the chicken pieces so they don’t clump during cooking.
  2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or large 12-inch skillet over medium-high heat. Spread the chicken in a single layer and cook for about 30 seconds on each side. The chicken will not be fully cooked at this point; remove it to a plate and set aside.
  3. Cook the Vegetables: Add the sliced carrots, snow peas, and mushrooms to the same pan. Stir-fry for 3 minutes or until they begin to soften but still retain some crunch.
  4. Add Water Chestnuts, Bamboo Shoots, and Garlic: Stir in the drained water chestnuts, bamboo shoots, and minced garlic. Sauté together for 1 minute to release the garlic aroma and heat the vegetables through.
  5. Combine Chicken and Sauce: Return the partially cooked chicken strips to the pan. Pour in the chicken stock and soy sauce, then add granulated sugar and toasted sesame oil. Bring the sauce to a gentle boil and let it cook for 1 to 2 minutes, allowing the flavors to meld.
  6. Thicken the Sauce: In a small bowl, mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour this mixture into the pan and stir well. Cook for about 1 minute until the sauce thickens to your desired consistency. Add more slurry if needed.
  7. Finish and Serve: Taste the sauce and adjust the seasoning if necessary by adding salt. Remove from heat and optionally garnish with toasted sesame seeds. Serve immediately over steamed white rice for a complete meal.

Notes

  • Slice the chicken thinly against the grain to ensure tenderness.
  • Do not overcook the chicken in the first step; it will finish cooking with the sauce.
  • Keep the veggies crisp by not overcooking during the stir-fry.
  • Use fresh garlic for the best flavor, minced finely.
  • If the sauce is not thick enough, gradually add more cornstarch slurry until desired consistency is reached.
  • Serve with steamed white rice or jasmine rice to soak up the delicious sauce.
  • For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.

Keywords: Moo Goo Gai Pan, Chinese chicken stir-fry, chicken and vegetables, Chinese recipe, quick stir-fry, healthy Chinese food

Find it online: https://famdishes.com/moo-goo-gai-pan-recipe/