Moo Goo Gai Pan
A classic Chinese-American stir-fry featuring tender, velvety chicken slices, fresh mushrooms, and crisp vegetables in a light, savory white sauce. It's a quick, healthy, and satisfying meal that comes together in under 30 minutes, perfect for a weeknight dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Velvet the Chicken
- b.In a medium bowl, combine the thinly sliced chicken, 1 tablespoon of soy sauce, Shaoxing wine, 1 tablespoon of cornstarch, and white pepper.
- c.Mix thoroughly until each piece of chicken is evenly coated.
- d.Let it marinate for 10-15 minutes at room temperature while you prepare the other components.
- 2
Step 2
- a.Prepare the Stir-Fry Sauce
- b.In a small bowl, whisk together the chicken broth, the remaining 1 tablespoon of soy sauce, oyster sauce, sesame oil, sugar, and the remaining 1/2 tablespoon of cornstarch.
- c.Continue whisking until the cornstarch and sugar are completely dissolved. Set aside.
- 3
Step 3
- a.Cook the Chicken
- b.Heat a large wok or skillet over high heat until it just begins to smoke. Add 1.5 tablespoons of canola oil and swirl to coat.
- c.Carefully add the marinated chicken in a single layer, spreading it out. Let it cook undisturbed for 1-2 minutes to get a light sear.
- d.Stir-fry for another 2-3 minutes, or until the chicken is opaque and just cooked through. Do not overcook.
- e.Remove the chicken from the wok and set aside on a clean plate.
- 4
Step 4
- a.Stir-Fry the Vegetables
- b.Return the wok to high heat and add the remaining 1.5 tablespoons of oil.
- c.Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
- d.Add the sliced carrots and stir-fry for 1 minute.
- e.Add the mushrooms and cook for 2-3 minutes, until they release their moisture and start to brown.
- f.Add the snow peas, water chestnuts, and bamboo shoots. Stir-fry for 1-2 minutes until the vegetables are vibrant and crisp-tender.
- 5
Step 5
- a.Combine and Finish
- b.Return the cooked chicken to the wok with the vegetables.
- c.Give the prepared sauce a quick stir to recombine the cornstarch, then pour it over the ingredients in the wok.
- d.Stir everything together continuously for 1-2 minutes as the sauce bubbles and thickens to a light glaze.
- e.Remove from the heat, garnish with sliced scallions, and serve immediately with hot steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender chicken, slice it thinly against the grain before marinating.
- 2The velveting process (marinating in cornstarch) is crucial for creating a protective layer that keeps the chicken moist and tender during high-heat cooking.
- 3Stir-frying is a fast cooking method. Have all your ingredients chopped, measured, and placed near your stove before you begin.
- 4Ensure your wok or skillet is very hot before adding ingredients. This creates the characteristic 'wok hei' flavor and keeps vegetables crisp.
- 5Don't overcrowd the pan. If necessary, cook the chicken or vegetables in batches to ensure they stir-fry properly rather than steam.
Adapt it for your goals.
Protein Swap
Replace the chicken with 1 lb of peeled and deveined shrimp or 1 block (14 oz) of firm tofu, pressed and cubed. Adjust cooking times accordingly.
Vegetable AdditionsVegetable Additions
Incorporate other vegetables like broccoli florets, sliced bell peppers, baby corn, or bok choy. Add them along with the carrots or mushrooms depending on their cooking time.
Spicy VersionSpicy Version
Add 1/2 teaspoon of red pepper flakes with the garlic and ginger, or drizzle a little chili oil or sriracha into the sauce for a spicy kick.
Gluten FreeGluten-Free
To make this recipe gluten-free, substitute soy sauce with tamari, use a gluten-free oyster sauce, and replace cornstarch with arrowroot starch.
Why this is on our healthy list.
Excellent Source of Lean Protein
The chicken breast provides high-quality lean protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
Packed with Vegetables
With mushrooms, snow peas, carrots, and more, this dish is rich in fiber, vitamins (like Vitamin C and K), and minerals that support overall health and digestion.
Heart-Healthy
This stir-fry is low in saturated fat and uses a light sauce. Using low-sodium soy sauce and broth further helps in maintaining healthy blood pressure levels.
Immunity Boosting
Garlic and ginger are known for their natural anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
Frequently asked questions
Moo Goo Gai Pan is the Americanized spelling of the Cantonese 'mòh-gū gāi-pin' (蘑菇雞片), which literally translates to 'mushroom chicken slices,' perfectly describing the two key ingredients of the dish.