Moo Goo Gai Pan is a classic Chinese-American stir-fry dish featuring tender slices of chicken breast, crisp vegetables, and mushrooms in a delicate, savory garlic-ginger sauce.
It’s light, flavorful, and easy enough to whip up on a weeknight.
Why You’ll Love Moo Goo Gai PanQuick & Easy
Healthier Than Takeout: Light sauce, lean protein, and tons of veggies.
Family-Friendly: Mild, approachable flavors.
Customizable: Use your favorite stir-fry vegetables.
Great for Meal Prep: Keeps well and reheats beautifully.
What You’ll Need (Ingredient Highlights)
Chicken Breast: Thinly sliced for quick, tender cooking.
Mushrooms: Button or shiitake mushrooms are traditional.
Garlic: Key aromatics for depth of flavor.
Soy Sauce & Oyster Sauce: Base of the savory stir-fry sauce.
Cornstarch Slurry: Thickens the sauce to silky perfection.
Sesame Oil: For a nutty, toasty finish.
Pro Tips Before You Start
Slice Chicken Thinly: For even cooking.
Velvet the Chicken: Marinate in cornstarch and a splash of soy sauce to keep it juicy.
High Heat = Success: Stir-fry quickly over high heat.
Don’t Overcook Veggies: Keep them crisp-tender.
Prep Everything First: Stir-fries cook fast—have ingredients ready.
How to Make Moo Goo Gai Pan
Step 1: Marinate the Chicken
Toss sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch.
Let sit while you prep the vegetables.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, and a dash of sugar. Set aside.
Step 3: Cook the Chicken
Heat oil in a wok or large skillet over high heat.
Add chicken and cook until just browned and cooked through. Remove and set aside.
Step 4: Stir-Fry the Veggies
In the same pan, sauté garlic and ginger until fragrant.
Add mushrooms, snow peas, and other veggies. Stir-fry for 2–3 minutes until tender-crisp.
Step 5: Combine Everything
Return chicken to the pan. Pour in the sauce and cook until thickened, about 1–2 minutes.
Drizzle with sesame oil before serving.
What to Serve It With
Steamed jasmine or white rice
Brown rice or cauliflower rice for a lighter option
Chinese egg noodles or lo mein
A side of egg drop or miso soup
Variations / Substitutions
Use Shrimp or Tofu: Swap out chicken for a different protein.
Low-Sodium Version: Use low-sodium soy sauce and broth.
Add More Veggies: Bell peppers, carrots, zucchini all work well.
Gluten-Free: Use tamari instead of soy sauce.
Spicy Twist: Add a dash of chili oil or red pepper flakes.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of water or broth.
Freezer: Freeze up to 2 months; thaw overnight before reheating.
FAQs
What does Moo Goo Gai Pan mean?
It loosely translates to “mushroom chicken slices” in Cantonese.
Can I use chicken thighs instead of breast?
Yes, thighs will be even more flavorful.
How do I avoid soggy vegetables?
Stir-fry quickly on high heat and don’t overcrowd the pan.
Can I make this vegetarian?
Absolutely—swap chicken for tofu and use vegetarian oyster sauce.
Is this dish spicy?
Not at all—it’s very mild unless you add spice.
Final Thoughts
Moo Goo Gai Pan is a wholesome, delicious stir-fry that’s lighter than your usual takeout but just as satisfying.
The tender chicken, crisp veggies, and silky sauce make it a weekly favorite at our house—and soon, it might be yours too!
