Seeking a lighter stir-fry that doesn't skimp on flavor? This Moo Goo Gai Pan is loaded with crisp veggies, tender chicken, and a light savory sauce. A great option when you’re craving takeout but want something fresher.
I have a confession to make. I used to skip right past Moo Goo Gai Pan on the Chinese takeout menu. It just looked a bit too healthy; you know...like something you’d order when you wanted Chinese food but felt like you should have your vegetables.
But the first time I actually tried it (probably during one of those phases when I was trying to eat more veggies), I couldn’t believe how delicious it was.
Velvety chicken, earthy mushrooms, crisp vegetables, and that light, savory sauce. I knew right away this was a dish I’d come back to again and again.
It comes together quickly with just a bit of prep, and it’s such a satisfying and guilt-free way to get a colorful mix of vegetables on the table.
Serve it with steamed rice for a simple dinner, or pair it with Hot and Sour Soup and Honey Walnut Shrimp to build your own takeout-style spread at home.
How to Make Moo Goo Gai Pan
Start by slicing 1.5 pounds of chicken breasts (about two pieces) into thin pieces, about 3mm thick.
Marinate the chicken in 2 tablespoons of soy sauce, a dash of ground white pepper, and 1 tablespoon of cornstarch.
This technique, known as velveting, helps keep the chicken tender and juicy once it is added to the wok. Let the chicken marinate for about 20 minutes at room temperature.
While the chicken is marinating and the velveting works its magic, we can go ahead and prep the vegetables and the sauce.
Moo Goo Gai Pan is typically made with snow peas, bamboo shoots, carrots, mushrooms, and water chestnuts, but you’ve got some creative license here. Feel free to experiment with the veggie mix and adjust the ratio to your taste or whatever you have in the fridge.
For the carrots: I like to cut them into little flower shapes just for presentation. Totally optional, but it’s so pretty and takes just a couple of minutes of extra prep work.
To make the sauce, combine 1 cup chicken stock, 1 teaspoon rice vinegar, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon salt, and 1 teaspoon sugar in a small bowl.
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Stir-fry the chicken until it’s almost cooked through, then remove it from the wok.
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Add 2 cloves of minced garlic and 1 inch of julienned ginger to the wok, and stir-fry just until fragrant.
Toss in 2 cups of snow peas, 1 cup sliced button mushrooms (brown or white; your preference), ¼ cup bamboo shoots, 1 sliced carrot, and ¼ cup sliced water chestnuts.
Stir-fry just until the snow peas turn a vibrant green. That’s your cue that the veggies are ready. You don’t want to overcook them, or they’ll get too soft and soggy.
Pour in the sauce and bring it to a boil.
Mix 1 teaspoon of cornstarch with about ¼ cup of water until smooth. I like to use my fingers to break apart any clumps (I find it easier than using a spoon)
Pour the cornstarch slurry into the wok and stir. The sauce will start to thicken.
Return the chicken to the wok and toss everything together until well combined and heated through.
Serve with steamed rice. Enjoy!
What to Serve With Moo Goo Gai Pan
Moo Goo Gai Pan is usually served with steamed white rice or brown rice. If you’re putting together a full meal, try serving it alongside a bowl of Hot and Sour Soup to add some tang, and crispy Vegetable Spring Rolls for some added texture and crunch.
Feeling a little indulgent? Honey Walnut Shrimp makes a delicious sweet-and-savory contrast that rounds out the meal beautifully.
Whether you're keeping it simple with rice or going all out with a few sides, this dish fits right into a classic Chinese takeout-style dinner at home.
Frequently Asked Questions
As this is a Cantonese-American dish, the name originates from the Cantonese words “Moo Goo” (mushroom), “Gai” (chicken), and “Pan” (slices). So it translates to “Sliced chicken with mushrooms”
The version you'll typically find in Chinese-American restaurants includes vegetables like snow peas, carrots, bamboo shoots, and water chestnuts, all tossed in a light, savory sauce.
Vegetables: Stir-fry just until the snow peas turn bright green. Once you add the sauce to the wok, don’t let the vegetables simmer for too long, or they will turn too soft.
Chicken: Don’t skip the marinate (velveting) process! The cornstarch helps lock in moisture so the chicken stays juicy and tender once it hits the wok.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm everything in a wok or skillet over medium heat until heated through. Avoid the microwave if you can. It tends to make the vegetables even softer.
(Just a heads-up: the veggies will naturally soften a bit after storing and reheating, even on the stove. The flavors still hold up nicely, but the texture won’t be as crisp as when it’s fresh from the wok).
This dish is best when it’s freshly cooked, but you can definitely prep ahead:
* Slice and marinate the chicken (store in the fridge overnight)
* Chop all the veggies
* Mix the sauce (without the cornstarch) and refrigerate it
When you're ready to cook, just bring the chicken to room temperature, fire up the wok, and you’ll have dinner on the table in minutes!
Absolutely! Chicken thighs have a bit more fat, so they turn out extra juicy and flavorful. Just slice them thinly and trim off any large bits of fat or connective tissue before marinating.
Yes, absolutely! You can adjust the vegetable mix based on what you like and what you have on hand. Here are some recommendations for substitutions:
* Snow peas: snap peas, green beans
* Button mushrooms: shiitake mushrooms, oyster mushrooms, canned straw mushrooms, just about any type of mushroom, really…
* Bamboo shoots: sliced celery, hearts of palm, the crunchy stem part of napa cabbage
* Water chestnuts: jicama or daikon radish for a similar light crunch
Moo Goo Gai Pan
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts about 2 pieces, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 dash ground white pepper
For the Stir-Fry
- 2 tablespoons cooking oil
- 2 cloves garlic minced
- 1 inch ginger julienned
- 2 cups snow peas
- 1 cup button mushrooms sliced
- 1 medium carrot thinly sliced (flower-cut optional)
- ¼ cup bamboo shoots
- ¼ cup sliced water chestnuts
For the Sauce
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch for slurry
- ¼ cup water for slurry
Instructions
- In a bowl, marinate the chicken with soy sauce, cornstarch, and white pepper. Let sit for 20 minutes at room temperature.
- While the chicken is marinating, prep the vegetables and combine all the sauce ingredients (except the cornstarch and water for the slurry) in a small bowl.
- In a separate small bowl, stir the cornstarch and water until smooth to make the slurry.
- Heat oil in a wok over medium-high heat. Stir-fry the chicken until nearly cooked through, then remove from the wok.
- Add garlic and ginger to the wok and stir-fry just until fragrant.
- Add the snow peas, mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry until the snow peas turn bright green.
- Pour in the sauce and bring to a boil.
- Stir in the cornstarch slurry and let the sauce thicken slightly.
- Return the chicken to the wok and toss everything together until well combined and heated through.
- Serve hot with steamed rice or your favorite sides.
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