Print

Moo Goo Gai Pan

Moo Goo Gai Pan
Print Recipe

A quick, wholesome, and flavorful Chinese stir-fry featuring tender chicken breast, crisp vegetables, and a savory sauce. Perfect for busy weeknights, this easy Moo Goo Gai Pan recipe delivers vibrant flavors with simple, fresh ingredients in under 30 minutes.

Ingredients

Scale

Protein

  • 1 lb boneless chicken breast, thinly sliced

Vegetables

  • 8 oz fresh button mushrooms, sliced
  • 1 cup snow peas or snap peas, trimmed
  • 1/2 cup sliced water chestnuts
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced

Sauce

  • 3/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)

Finishing

  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil (for stir-frying)

Instructions

  1. Prepare the Ingredients: Slice the chicken breast into thin, bite-sized pieces. Clean and slice mushrooms, trim the snow peas, rinse the water chestnuts. Mince garlic and ginger to release their flavors.
  2. Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, and the cornstarch slurry until smooth.
  3. Cook the Chicken: Heat a wok or large skillet over medium-high heat with vegetable oil. Add the chicken pieces and stir-fry until they turn opaque and start to brown. Remove chicken from the pan to avoid overcooking.
  4. Stir-Fry the Vegetables: Add garlic, ginger, mushrooms, snow peas, and water chestnuts to the pan. Stir-fry until vegetables are tender-crisp, retaining their color and crunch.
  5. Combine and Simmer: Return the chicken to the pan and pour in the prepared sauce. Stir well and let simmer for 2-3 minutes until the sauce thickens and coats all the ingredients.
  6. Finish with Sesame Oil: Turn off heat and drizzle sesame oil over the dish. Toss gently to evenly distribute the fragrant oil before serving.

Notes

  • Prep all ingredients before cooking to ensure quick, even stir-frying.
  • Use high heat to keep vegetables crisp and chicken tender.
  • Avoid overcrowding the pan; cook in batches if necessary to prevent steaming.
  • Cut chicken into uniform small pieces for consistent cooking.
  • Add sauce gradually—pour half first and add more as needed to achieve desired thickness.

Nutrition

Keywords: Moo Goo Gai Pan, Chinese chicken stir-fry, quick dinner, healthy chicken recipe, Chinese vegetables stir-fry

Find it online: https://ninagourmet.com/moo-goo-gai-pan/