Moo Goo Gai Pan Recipe

Introduction

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken and crisp vegetables in a light, savory sauce. This dish is quick to prepare and makes a perfect weeknight meal served over steamed rice.

Ingredients

• 1 pound chicken breasts, sliced against the grain into thin strips
• 3 tablespoons cornstarch (cornflour in the UK), 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 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
• 1 ¼ cups chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil

Instructions

1. Step 1: In a large bowl, toss the chicken with 2 tablespoons of cornstarch, salt, and white pepper. Add 1 tablespoon of vegetable oil and toss again to help separate the chicken strips and prevent clumping.
2. Step 2: Heat 2 tablespoons of vegetable oil in a wok or 12-inch pan over medium-high heat. Add the chicken in a single layer and cook for 30 seconds per side. Remove the chicken to a plate and set aside. It will not be fully cooked yet and does not need browning.
3. Step 3: Add the carrots, snow peas, and mushrooms to the same pan. Stir and cook for about 3 minutes, until the vegetables begin to soften.
4. Step 4: Add the water chestnuts, bamboo shoots, and minced garlic. Sauté for 1 minute to combine flavors.
5. Step 5: Return the chicken to the pan. Pour in the chicken stock and soy sauce, then add sugar and toasted sesame oil. Bring the mixture to a gentle boil and cook for 1 to 2 minutes.
6. Step 6: Mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour it into the pan and stir well. Cook for 1 minute until the sauce thickens. If needed, add more slurry to reach desired thickness.
7. Step 7: Taste the sauce and adjust seasoning with salt if necessary. Remove from heat, garnish with toasted sesame seeds if desired, and serve hot over steamed rice.

Tips & Variations

• For extra flavor, marinate the chicken in soy sauce and a pinch of ginger for 15 minutes before cooking.
• Substitute chicken stock with vegetable broth for a lighter version.
• Add sliced bell peppers or baby corn for additional color and texture.
• Use fresh water chestnuts and bamboo shoots if available for a crisper bite.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and may add extra juiciness and flavor. Slice them thinly to match the dish’s texture.

How can I make the sauce thicker?

If the sauce isn’t thick enough after adding the cornstarch slurry, prepare and add more slurry a little at a time, stirring continuously until it reaches your preferred consistency.

Moo Goo Gai Pan Recipe

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★★★★★

5 from 138 reviews

Moo Goo Gai Pan is a classic Chinese stir-fry dish featuring tender chicken breast strips, crisp vegetables like snow peas, carrots, mushrooms, and crunchy water chestnuts and bamboo shoots, all cooked in a delicate, savory sauce thickened to perfection. This quick and flavorful dish is perfect for a wholesome weeknight dinner served over rice.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken Mixture

• 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 & Aromatics

• 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

1. 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.
2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or 12-inch skillet over medium-high heat. Add the chicken strips in a single layer and cook for 30 seconds on each side. The chicken will not be fully cooked at this stage. Remove the chicken from the pan and set aside on a plate.
3. Sauté the Vegetables: In the same pan, add the sliced carrots, snow peas, and mushrooms. Stir-fry for approximately 3 minutes until the vegetables begin to soften but retain some crunch.
4. Add Remaining Ingredients: Add the drained water chestnuts, bamboo shoots, and minced garlic to the pan. Continue to sauté for about 1 minute until the garlic is fragrant.
5. Combine Chicken and Sauce: Return the partially cooked chicken to the skillet. 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 simmer for 1 to 2 minutes to allow flavors to meld.
6. Thicken the Sauce: Mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir the slurry into the simmering sauce and cook for 1 minute until the sauce thickens. Add more slurry if necessary to achieve desired consistency.
7. Final Seasoning and Serve: Taste the sauce and adjust seasoning with salt if needed. Remove the pan from heat. Optionally garnish with toasted sesame seeds. Serve the Moo Goo Gai Pan hot over steamed white rice.

Notes

• Slice chicken against the grain for optimal tenderness.
• Maintaining a high heat and quick cooking helps retain the vegetables’ crispiness.
• Adjust cornstarch slurry quantity depending on desired sauce thickness.
• Feel free to substitute mushrooms with shiitake for a more earthy flavor.
• Serve immediately to enjoy the dish at its freshest texture.

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