If you’ve ever craved a light yet flavorful stir-fry that beautifully balances tender chicken with crisp vegetables in a savory sauce, you’re about to fall in love with this Moo Goo Gai Pan Recipe. This classic Chinese-American dish combines juicy chicken slices, fresh mushrooms, crunchy snow peas, and tender bamboo shoots all wrapped in a silky, mildly sweet sauce that feels like a warm hug on your plate. Whether you’re a seasoned home cook or just wanting to try something new, this recipe delivers comfort and elegance with every bite.
Ingredients You’ll Need
The beauty of this Moo Goo Gai Pan Recipe is in its simplicity. The ingredients are wholesome and fresh, each playing a vital role to develop the dish’s distinctive texture and flavor—ranging from crunchy veggies to silky chicken and that perfect saucy finish.
- 1 pound boneless skinless chicken breasts: Thinly sliced for quick cooking and tender bites.
- 1 large egg white: Helps give the chicken a velvety coating, sealing in moisture.
- 2 tablespoons + 1 teaspoon cornstarch: Used for coating the chicken and thickening the sauce.
- 1 tablespoon vegetable oil: Divided for cooking veggies and chicken without overpowering flavors.
- 2 teaspoons minced garlic: Adds a warm, aromatic base to the dish.
- 1 teaspoon minced ginger: Brings a subtle, spicy brightness that wakes up the dish.
- 2 cups sliced mushrooms: Earthy and juicy to complement the chicken.
- 1 cup snow peas: Provides fresh crunch and vibrant color.
- 1/2 cup thinly sliced carrots: Offers sweetness and a splash of orange.
- 1 8-ounce can sliced water chestnuts: Adds a crisp, refreshing texture.
- 1 8-ounce can sliced bamboo shoots: Mildly sweet and crunchy to enhance the vegetable medley.
- 3/4 cup chicken stock: Creates the flavorful base for the sauce.
- 1 1/2 teaspoons sugar: Balances the savory elements with a touch of sweetness.
- 1 tablespoon soy sauce: Brings depth and umami to the sauce.
- 1 1/2 teaspoons sesame oil: Adds that irresistible nutty aroma at the end of cooking.
- Salt and pepper to taste: Enhances all the natural flavors perfectly.
How to Make Moo Goo Gai Pan Recipe
Step 1: Marinate the Chicken
Start by whisking the egg white and 1 tablespoon of cornstarch in a medium bowl until smooth. Toss your thinly sliced chicken breasts into this mixture to coat them completely, then pop it into the fridge for about 30 minutes. This little marinating trick helps tenderize the chicken and gives it that delicate texture you want for a perfect Moo Goo Gai Pan Recipe.
Step 2: Cook the Carrots
Heat 1 teaspoon of vegetable oil in a large saucepan over medium-high heat. Toss in the thinly sliced carrots along with a tablespoon of water. Stir constantly for 2 to 3 minutes, just until the carrots start to soften but still keep their crunch and vibrant color. These bright orange slices add a lovely sweetness that plays off so well in the final dish.
Step 3: Sauté the Mushrooms
Next, add the sliced mushrooms straight into the pan with the carrots. Cook for about 3 to 4 minutes, stirring occasionally until the mushrooms turn golden brown and their moisture reduces. This step deepens the flavor and gives a satisfying earthiness that is truly essential in this dish.
Step 4: Add Remaining Vegetables
Stir in the snow peas, cooking for an additional 1 to 2 minutes until they are just tender but still crisp. Mix in your canned water chestnuts and bamboo shoots, which add unique crunch and mild sweetness. Season the vegetables with a pinch of salt and pepper to emphasize their natural flavors. Then, carefully remove them from the pan and set them aside on a plate covered with foil to retain their warmth.
Step 5: Cook the Chicken
Wipe the pan clean using paper towels and heat the remaining 2 teaspoons of vegetable oil over medium-high heat. Add the marinated chicken pieces and sprinkle with salt and pepper. Keep the chicken moving by stirring every so often until it’s cooked through in about 3 to 4 minutes. As the chicken finishes cooking, stir in the garlic and ginger and let them sizzle for about 30 seconds, releasing those mouthwatering aromas that make this Moo Goo Gai Pan Recipe so unforgettable.
Step 6: Make the Sauce and Combine
In a small bowl, whisk together the chicken stock, sugar, soy sauce, sesame oil, and the remaining 1 tablespoon plus 1 teaspoon of cornstarch until the mixture is smooth. Return the cooked vegetables to the pan and toss to warm them through for about a minute. Pour the sauce over the chicken and vegetable mixture, turn the heat up to high, and bring everything to a boil. Let it bubble for about a minute until the sauce thickens slightly and clings beautifully to all the ingredients. This glossy sauce is what ties the whole dish together.
Step 7: Serve Immediately
The best way to enjoy your Moo Goo Gai Pan Recipe is fresh off the stove, served over a bed of steaming hot rice. This dish is fast, fresh, and endlessly satisfying.
How to Serve Moo Goo Gai Pan Recipe
Garnishes
To take your Moo Goo Gai Pan to the next level, sprinkle some thinly sliced green onions or toasted sesame seeds on top. These simple garnishes add a pop of color and an extra layer of flavor that makes each bite exciting.
Side Dishes
This dish pairs perfectly with steamed white or jasmine rice, which soaks up every last bit of the luscious sauce. You can also add a side of simple fried rice or steamed dumplings to round out your meal without overpowering the delicate flavors.
Creative Ways to Present
For a stunning presentation, serve Moo Goo Gai Pan Recipe in a large adorned platter with fresh cilantro leaves scattered artfully around the edges. Another fun idea is to spoon it into lettuce cups for a fresh, handheld version that adds crunch and a burst of green freshness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The vegetables maintain their crunch nicely, and the chicken stays tender, making for a satisfying next-day meal.
Freezing
Moo Goo Gai Pan Recipe can be frozen, but because of the fresh vegetables, texture may change slightly. If you choose to freeze it, place it in a freezer-safe container and consume within 1 month for best quality. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally to ensure even warming without overcooking the vegetables. Adding a splash of water or chicken stock can help loosen the sauce if it becomes too thick during refrigeration.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While button mushrooms are traditional, shiitake or cremini mushrooms bring a deeper, earthier flavor and work wonderfully in this Moo Goo Gai Pan Recipe.
Is it possible to make this dish vegetarian?
Yes, simply substitute the chicken with firm tofu or extra mushrooms and use vegetable stock instead of chicken stock for a delicious vegetarian variation.
How can I make the sauce thicker?
If you prefer a thicker sauce, increase the cornstarch slightly but be careful not to add too much at once—add a small amount, stir, and cook until you reach your desired consistency.
Can I prepare parts of this recipe ahead of time?
Yes, you can pre-slice all the veggies and chicken, and marinate the chicken in advance. Just keep them refrigerated and cook the dish fresh for the best texture and flavor.
What type of rice pairs best with Moo Goo Gai Pan?
Steamed jasmine rice is ideal because of its fragrant aroma and light texture, but you can also use brown rice or even cauliflower rice for a lower-carb option.
Final Thoughts
This Moo Goo Gai Pan Recipe has all the hallmarks of a beloved classic: simple ingredients, easy preparation, and a remarkable blend of textures and flavors that feels like a true home-cooked treasure. I encourage you to give it a try, invite your favorite people to the table, and enjoy the comforting satisfaction this dish brings with every mouthful.
Print
Moo Goo Gai Pan Recipe
- Total Time: 45 minutes
- Yield: 4 servings
Description
Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender chicken breast and an assortment of fresh vegetables cooked in a savory, slightly sweet sauce. This recipe highlights thinly sliced chicken breast marinated in egg white and cornstarch, then quickly cooked on the stovetop with crisp vegetables like mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots. Finished with a light soy-based sauce enriched with chicken stock and sesame oil, this dish is a flavorful and healthy meal, perfect served over rice for a quick weeknight dinner.
Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 large egg white
- 2 tablespoons + 1 teaspoon cornstarch (divided use)
Vegetables
- 2 cups sliced mushrooms
- 1 cup snow peas
- 1/2 cup thinly sliced carrots
- 1 8-ounce can sliced water chestnuts, drained
- 1 8-ounce can sliced bamboo shoots, drained
Seasonings and Sauce
- 1 tablespoon vegetable oil (divided use)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the egg white and 1 tablespoon of cornstarch until smooth. Add the thinly sliced chicken breasts and toss well to coat. Refrigerate the mixture for 30 minutes to tenderize and set the coating. After marinating, strain off any excess liquid and discard it.
- Cook Carrots: Heat 1 teaspoon of vegetable oil in a large saucepan over medium-high heat. Add the sliced carrots along with 1 tablespoon of water, stirring constantly, and cook for 2 to 3 minutes until they start to soften.
- Cook Mushrooms: Add the sliced mushrooms to the saucepan and cook for an additional 3 to 4 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add Remaining Vegetables: Stir in the snow peas and cook for 1 to 2 minutes more, until tender but still crisp. Then add the drained water chestnuts and bamboo shoots. Season the vegetables lightly with salt and pepper to taste.
- Remove Vegetables: Transfer the cooked vegetables to a plate, cover with foil to keep them warm while you cook the chicken.
- Prepare the Pan: Wipe out the pan with a paper towel to remove any residue. Heat the remaining 2 teaspoons of vegetable oil in the pan over medium-high heat.
- Cook the Chicken: Add the marinated chicken slices to the hot pan and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 3 to 4 minutes. Add the minced garlic and ginger and cook for an additional 30 seconds until fragrant.
- Make the Sauce: In a small bowl, whisk together the chicken stock, sugar, soy sauce, and sesame oil. Gradually whisk in the remaining 1 tablespoon + 1 teaspoon cornstarch until smooth and lump-free.
- Combine and Thicken: Return the cooked vegetables to the pan and stir to mix. Heat the mixture through for about 1 minute. Pour in the prepared sauce and increase the heat to high. Bring the sauce to a boil and cook for about 1 minute, stirring occasionally, until the sauce begins to thicken and coats the chicken and vegetables nicely.
- Serve: Serve the Moo Goo Gai Pan immediately, ideally over steamed rice for a complete meal.
Notes
- Feel free to substitute chicken stock with vegetable stock for a lighter flavor.
- Use fresh vegetables whenever possible for the best texture and taste.
- Ensure chicken slices are even in size for uniform cooking.
- Adjust soy sauce and salt according to your taste preferences.
- Moo Goo Gai Pan is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
