Why You’ll Love This Recipe

• Quick & Easy – Ready in about 30 minutes, perfect for busy nights.
• Healthy & Nutritious – Packed with lean protein and fresh vegetables.
• Light & Flavorful – A delicate yet savory sauce enhances the natural flavors.
• Customizable – Easily swap or add vegetables to your liking.
• Restaurant-Quality at Home – Tastes just like your favorite takeout but made fresh.

Ingredients

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

• Chicken breast (thinly sliced)
• Mushrooms (button or shiitake)
• Snow peas
• Carrots
• Bamboo shoots
• Water chestnuts
• Garlic
• Ginger
• Green onions (for garnish)
• Soy sauce
• Oyster sauce
• Chicken broth
• Cornstarch
• Sesame oil
• Cooking oil (vegetable or canola)
• Salt and pepper

Directions

1. Marinate the chicken – Toss sliced chicken with a bit of soy sauce and cornstarch. Let it sit for 10–15 minutes.
2. Prepare the sauce – Mix chicken broth, oyster sauce, soy sauce, and a little cornstarch in a small bowl. Set aside.
3. Cook the chicken – Heat oil in a wok or skillet over medium-high heat. Stir-fry chicken until lightly golden and cooked through. Remove and set aside.
4. Stir-fry the vegetables – In the same pan, add more oil and sauté garlic and ginger. Add mushrooms, carrots, and snow peas, stirring for a couple of minutes.
5. Combine everything – Return the chicken to the pan and pour in the sauce. Stir until the sauce thickens and coats the ingredients evenly.
6. Serve – Garnish with green onions and serve over steamed rice.

Servings and Timing

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

Variations

• Beef or Shrimp Version – Swap the chicken for thinly sliced beef or shrimp.
• Low-Sodium Option – Use low-sodium soy sauce and broth.
• Spicy Kick – Add a pinch of red pepper flakes or drizzle sriracha.
• Extra Crunch – Toss in cashews or almonds for added texture.
• Gluten-Free – Use tamari instead of soy sauce and check for gluten-free oyster sauce.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet over medium heat, adding a splash of broth if needed. Microwave in short intervals, stirring in between.
• Freezing: Not recommended, as the vegetables may become mushy when thawed.

FAQs

What does “Moo Goo Gai Pan” mean?

It translates to “mushroom chicken slices” in Cantonese.

Can I use different vegetables?

Yes! Broccoli, bell peppers, or baby corn work well.

Is this dish spicy?

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

What’s the best way to keep the chicken tender?

Marinating with cornstarch and soy sauce helps keep it moist and tender.

Can I make this vegetarian?

Yes! Replace chicken with tofu and use vegetable broth.

What’s the best oil for stir-frying?

Use high-heat oils like vegetable, canola, or peanut oil.

Can I use chicken thighs instead?

Yes, boneless, skinless chicken thighs work great too.

What can I serve with Moo Goo Gai Pan?

Steamed rice, fried rice, or lo mein noodles pair well.

Can I double the recipe?

Yes! Just cook in batches to avoid overcrowding the pan.

Is this dish authentic?

Yes, it’s a traditional Cantonese dish often served in Chinese restaurants.

Conclusion

Moo Goo Gai Pan is a simple yet flavorful stir-fry that’s easy to make and packed with fresh ingredients. Whether you’re looking for a healthy weeknight dinner or a homemade takeout favorite, this dish is sure to please. Try it today and enjoy a light, savory meal in under 30 minutes!

Moo Goo Gai Pan

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This Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken, mushrooms, and crisp vegetables in a light, savory sauce. Ready in just 25 minutes, this healthy, restaurant-style dish is perfect for a quick and flavorful homemade meal. Serve it over steamed rice for a satisfying dinner!

• Author: Laura
• Prep Time: 10min
• Cook Time: 15min
• Total Time: 25min
• Yield: 4servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Chinese

Ingredients

• 1 lb chicken breast (thinly sliced)
• 1 cup mushrooms (button or shiitake), sliced
• 1 cup snow peas
• ½ cup carrots, thinly sliced
• ½ cup bamboo shoots
• ½ cup water chestnuts, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 green onions, chopped (for garnish)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce
• ½ cup chicken broth
• 1 tsp cornstarch
• 1 tsp sesame oil
• 2 tbsp cooking oil (vegetable or canola)
• Salt and pepper, to taste

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Instructions

Marinate the Chicken – In a bowl, toss sliced chicken with 1 tbsp soy sauce and ½ tsp cornstarch. Let it sit for 10–15 minutes.
2️⃣ Prepare the Sauce – In a small bowl, mix chicken broth, oyster sauce, remaining soy sauce, and ½ tsp cornstarch. Set aside.
3️⃣ Cook the Chicken – Heat 1 tbsp oil in a wok or skillet over medium-high heat. Stir-fry the chicken until lightly golden and cooked through (about 4 minutes). Remove and set aside.
4️⃣ Stir-Fry the Vegetables – In the same pan, add 1 tbsp oil and sauté garlic and ginger until fragrant. Add mushrooms, carrots, and snow peas, stirring for 2–3 minutes.
5️⃣ Combine Everything – Return the chicken to the pan, pour in the sauce mixture, and toss until everything is evenly coated and the sauce thickens.
6️⃣ Serve – Garnish with green onions and serve over steamed rice. Enjoy!