Moo Goo Gai Pan

Short Description

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken, crisp vegetables, and mushrooms in a light, savory sauce. This easy and healthy dish comes together quickly, making it perfect for a delicious weeknight meal. Serve it with steamed rice or noodles for a complete meal!

Why You’ll Love This Recipe

• Light and flavorful – A delicate yet delicious garlic-ginger sauce.
• Quick and easy – Ready in under 30 minutes.
• Healthy and nutritious – Packed with lean protein and fresh vegetables.
• Better than takeout – Fresh ingredients with no added MSG.
• Customizable – Swap the veggies or protein to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• Boneless, skinless chicken breast (thinly sliced)
• Soy sauce
• Cornstarch
• Rice vinegar
• Sesame oil

For the Stir-Fry:

• Mushrooms (white button or shiitake)
• Snow peas
• Carrots (thinly sliced)
• Bamboo shoots (canned, drained)
• Water chestnuts (sliced)
• Garlic (minced)
• Ginger (grated)
• Green onions (chopped)
• Vegetable oil

For the Sauce:

• Chicken broth
• Soy sauce
• Oyster sauce
• Hoisin sauce (optional for a sweeter flavor)
• Cornstarch slurry (cornstarch + water)
• White pepper (optional)

Directions

1. Marinate the chicken – In a bowl, mix chicken with soy sauce, cornstarch, rice vinegar, and sesame oil. Let sit for 15 minutes.
2. Prepare the sauce – Whisk together chicken broth, soy sauce, oyster sauce, and cornstarch slurry. Set aside.
3. Stir-fry the chicken – Heat oil in a wok or large skillet over medium-high heat. Cook the chicken until lightly browned and cooked through. Remove and set aside.
4. Stir-fry the vegetables – In the same pan, add more oil if needed. Sauté garlic and ginger, then add mushrooms, carrots, snow peas, bamboo shoots, and water chestnuts. Cook for 3-4 minutes.
5. Combine everything – Return the chicken to the pan and pour in the sauce. Stir well and let it thicken for 1-2 minutes.
6. Serve immediately – Garnish with green onions and serve with rice or noodles.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

Variations

• Spicy version – Add red pepper flakes or a dash of Sriracha.
• Vegetarian alternative – Use tofu instead of chicken and vegetable broth instead of chicken broth.
• Extra crunchy – Toss in bell peppers or bok choy.
• Gluten-free option – Use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.
• Low-carb option – Serve over cauliflower rice or zucchini noodles.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as vegetables may become mushy.
• Reheating: Warm in a skillet over medium heat or microwave for 1-2 minutes.

FAQs

What does “Moo Goo Gai Pan” mean?

It translates to “mushroom chicken slices” in Cantonese.

Can I use chicken thighs instead of breast?

Yes! Chicken thighs add extra juiciness and flavor.

What’s the best way to slice the chicken?

Slice against the grain for the most tender bites.

Can I use pre-cut vegetables?

Yes! A stir-fry veggie mix can save time.

Is this dish spicy?

No, it’s mild, but you can add spice if desired.

What’s the best oil for stir-frying?

Use vegetable oil, canola oil, or peanut oil for high heat cooking.

How do I keep the chicken tender?

Marinating with cornstarch and soy sauce helps lock in moisture (a technique called “velveting”).

Can I make the sauce ahead of time?

Yes! Prepare and store it in the fridge for up to 3 days.

Can I add more sauce?

Absolutely! Double the sauce ingredients for extra flavor.

What should I serve with this dish?

Steamed jasmine rice, brown rice, or stir-fried noodles pair perfectly.

Conclusion

Moo Goo Gai Pan is a light, healthy, and easy stir-fry that’s packed with fresh vegetables and tender chicken. With its deliciously savory sauce, this homemade version is better than takeout! Try it tonight for a quick and satisfying meal.

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