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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.

Ingredients

Scale

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

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