Moo Goo Gai Pan Recipe

If you’re craving a light yet flavorful stir-fry, this Moo Goo Gai Pan Recipe is exactly what you need. I absolutely love how it brings together tender chicken with fresh vegetables in a silky, subtly savory sauce that feels both comforting and fresh. Whether you’re whipping up a weeknight dinner or feeding a small crowd, this dish works beautifully to please a variety of tastes without feeling heavy.

When I first tried this recipe, I was surprised by how easy it was to make, and how quickly it came together without sacrificing any of that classic Chinese restaurant charm. You’ll find that the combination of snow peas, bamboo shoots, and water chestnuts adds a wonderful crunch that complements the soft mushrooms and juicy chicken perfectly. It s a wonderful recipe to have in your rotation, especially when you want something healthy, satisfying, and fast.

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Ingredients You’ll Need

Getting your ingredients right is half the battle with any stir-fry, and for this Moo Goo Gai Pan Recipe, I always recommend fresh veggies and quality chicken for the best results. The chicken is tenderized and coated lightly with cornstarch to keep it juicy, while the mix of mushrooms, snow peas, and bamboo shoots brings fantastic texture.

• Chicken breasts: Slice against the grain into thin strips for tenderness and quick cooking.
• Cornstarch: It s essential for coating the chicken to lock in moisture and thicken the sauce at the end.
• Kosher salt: Use this for seasoning because it s easy to control and dissolves well.
• Ground white pepper: Adds a mild, subtle spice that won t overpower the dish-trust me on this one.
• Vegetable oil: A neutral oil is best for stir-frying so flavors stay balanced.
• Carrot: Peeled and thinly sliced, it cooks quickly and adds a touch of sweetness and color.
• Snow peas: Also called mangetout, they stay crisp and bright, a must-have for that satisfying crunch.
• Mushrooms: I prefer button or cremini, sliced thinly to blend texture and umami.
• Canned sliced water chestnuts: Drain and rinse to maintain their crisp texture.
• Canned sliced bamboo shoots: Also drained and rinsed, these soak up flavors nicely.
• Garlic: Minced fresh garlic provides that aromatic punch we all crave.
• Chicken stock: A bit richer than water, it s key for building a flavorful sauce.
• Soy sauce: Adds that deep, salty umami boost typical of Chinese dishes.
• Granulated sugar: Balances out the saltiness with a gentle hint of sweetness.
• Toasted sesame oil: Just a little bit at the end for aroma and a toasty finish.

Variations

I love making this Moo Goo Gai Pan Recipe my own by swapping out vegetables depending on what s fresh or what my family is craving. The flexibility is part of the fun here, so don t hesitate to experiment a bit!

• Vegetarian Version: I ve swapped chicken for firm tofu or extra mushrooms to keep it plant-based without losing that satisfying bite.
• Extra Veggies: Sometimes I add baby corn, bell peppers, or broccoli florets to bump up variety and color.
• Spicy Twist: For a little kick, I stir in some chili garlic sauce or a dash of red pepper flakes right at the end.
• Gluten-Free: Use tamari instead of soy sauce and be sure your cornstarch is pure for an allergy-friendly dish.

How to Make Moo Goo Gai Pan Recipe

Step 1: Prep and Coat the Chicken

Start by slicing your chicken breasts against the grain into thin strips – this helps keep the meat tender once cooked. Toss these strips in a large bowl with two tablespoons of cornstarch, kosher salt, and white pepper. Then drizzle in a tablespoon of vegetable oil and mix again; this little trick helps keep the chicken pieces from sticking together during cooking. I discovered this tip after several frustrating attempts where my chicken clumped up, so trust me, it makes a difference!

Step 2: Quick Sear the Chicken

Heat two tablespoons of vegetable oil in your wok or large pan over medium-high heat. Spread the chicken strips in a single layer (don t overcrowd!) and cook each side for about 30 seconds. The chicken won t be fully cooked at this point, and that s totally fine-you’re just sealing the outside to keep it juicy. Remove the chicken to a plate and set aside; it ll finish cooking with the veggies later.

Step 3: Cook the Vegetables

Using the same pan, toss in the carrots, snow peas, and sliced mushrooms. Stir-fry for about three minutes until they start to soften but still retain some bite. Then add the water chestnuts, bamboo shoots, and minced garlic, sauteing for another minute. The garlic smells amazing at this stage; I always take a deep breath and smile because the kitchen is filling up with such inviting aromas.

Step 4: Combine and Simmer the Sauce

Return the chicken to the pan and pour in the chicken stock and soy sauce, then sprinkle in the sugar and drizzle the sesame oil. Bring everything to a gentle boil and let it simmer for 1 to 2 minutes, allowing the sauce to meld with all the ingredients. If you want to check, taste the sauce now-it should be balanced with that perfect hint of sweetness and salty umami.

Step 5: Thicken the Sauce and Finish

Mix the remaining tablespoon of cornstarch with cold water to create a slurry, then pour it into the pan. Stir continuously and let the sauce thicken for about a minute. You ll notice the sauce transforming from watery to luscious and glossy-this is exactly what you want. Taste once more and adjust seasoning with salt if needed. At this point, you re basically done and ready to enjoy!

How to Serve Moo Goo Gai Pan Recipe

Garnishes

I love sprinkling a few toasted sesame seeds over the finished dish for a nutty crunch that complements the sesame oil in the sauce. Sometimes I ll also chop a little fresh scallion to add brightness and a mild bite-it just wakes up the flavors beautifully.

Side Dishes

My go-to side with Moo Goo Gai Pan Recipe is simple steamed jasmine rice-its fragrance pairs perfectly with the savory sauce without competing with the dish. For a little something extra, I might serve a light cucumber salad or some quick stir-fried garlic green beans to round out the meal.

Creative Ways to Present

For special occasions, I like to serve this stir-fry family-style in a beautiful large shallow bowl surrounded by small plates of extras like pickled ginger, chili oil, or fresh lime wedges. It turns an ordinary dinner into a festive sharing experience that everyone enjoys. Plus, it shows off all the colorful veggies and makes the table feel inviting.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator within two hours of cooking. I usually find this dish stays fresh for up to 3 days, though the veggies can lose a bit of their crispness. Reheat gently to preserve the textures as much as possible.

Freezing

Freezing Moo Goo Gai Pan Recipe isn t my favorite because the veggies tend to get mushy when thawed. However, if needed, freeze in portions without rice and thaw overnight in the fridge before reheating. The sauce holds up well, but the snap of the snow peas and water chestnuts diminishes.

Reheating

To reheat, I recommend warming it gently in a skillet over medium-low heat, stirring frequently to keep everything coated in sauce and heated evenly. Avoid microwaving if you can, or do it in short bursts with stirring to prevent overcooking the chicken and softening the veggies too much.

FAQs

Final Thoughts

This Moo Goo Gai Pan Recipe has been a staple in my kitchen ever since I discovered how simple it is to make and how much my family adores it. The balance of flavors and textures is just right-not too heavy but incredibly satisfying. I really hope you give it a try and make it your own with your favorite veggies or protein. When you do, I d love to hear how it turns out, because this recipe truly feels like sharing a little bit of my home with yours.

Moo Goo Gai Pan Recipe

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

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Description

This classic Moo Goo Gai Pan recipe features tender chicken strips stir-fried with crisp vegetables like snow peas, carrots, mushrooms, and water chestnuts in a light savory sauce. The dish is quick to prepare, perfect for a healthy and flavorful weeknight meal served over steamed rice.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Marinade

• 1 pound chicken breasts, sliced against the grain into thin strips
• 3 tablespoons cornstarch (cornflour in the UK), divided
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 tablespoon vegetable oil

Vegetables

• 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

Sauce and Finishing

• 1 1/4 cups chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil, divided
• Toasted sesame seeds for garnish (optional)

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Instructions

1. Marinate the Chicken: In a large bowl, toss the chicken strips with 2 tablespoons of cornstarch, kosher salt, and ground white pepper until well coated. Add 1 tablespoon of vegetable oil and toss again to help separate the pieces and prevent clumping.
2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or a large 12-inch skillet over medium-high heat. Spread the chicken strips in a single layer and cook for about 30 seconds on each side. The chicken will not be fully cooked at this stage. Remove it from the pan and set aside on a plate.
3. Stir-Fry Vegetables: Using the same pan, add the sliced carrots, snow peas, and mushrooms. Stir and cook for approximately 3 minutes until the vegetables begin to soften but remain crisp.
4. Add Remaining Vegetables and Garlic: Add the drained water chestnuts, bamboo shoots, and minced garlic to the pan. Sauté together for about 1 minute to combine flavors.
5. 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 allow it to cook for 1 to 2 minutes.
6. Thicken the Sauce: Mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour this slurry into the pan and stir continuously for 1 minute until the sauce thickens. If the sauce is not thickened enough, add additional cornstarch slurry as needed.
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 hot over steamed rice.

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Notes

• For best texture, slice the chicken thinly against the grain.
• This dish can be adapted with other vegetables like broccoli or baby corn according to taste.
• Use low-sodium soy sauce to control salt levels.
• Serve immediately for optimal vegetable crunch and freshness.

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Nutrition

• Serving Size: 1 serving
• Calories: 280 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 65 mg