Moo Goo Gai Pan

Why You’ll Love This Recipe

• Light and healthy with lean protein and plenty of vegetables.
• Quick to cook ready in under 30 minutes.
• Balanced flavors with a savory, slightly sweet sauce.
• Uses simple, pantry-friendly ingredients.
• A versatile stir-fry that pairs perfectly with steamed rice.

Ingredients

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

2 tablespoons vegetable oil, divided
2 cups chopped broccoli florets
1 cup sliced fresh mushrooms
1 (15 ounce) can whole straw mushrooms, drained
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine

Directions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add broccoli florets and cook for 2–3 minutes until tender-crisp. Stir in the fresh mushrooms, straw mushrooms, bamboo shoots, and water chestnuts. Cook for another 2–3 minutes, then remove vegetables from the skillet and set aside.
3. Add the remaining 1 tablespoon of oil to the skillet. Add the garlic and chicken strips, cooking for 5–6 minutes until the chicken is browned and cooked through.
4. In a small bowl, whisk together chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine until smooth.
5. Return the vegetables to the skillet with the chicken. Pour the sauce over everything and stir well.
6. Cook for 2–3 minutes, or until the sauce thickens and coats the chicken and vegetables evenly.
7. Serve hot with steamed rice.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Swap chicken breast for chicken thighs for extra juiciness.
• Add other vegetables like snow peas, carrots, or bell peppers.
• Use Shaoxing wine instead of rice wine for a more authentic flavor.
• Make it vegetarian by replacing chicken with tofu.
• Adjust sweetness by adding more or less sugar to the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best results, or use the microwave in 1-minute intervals. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What does Moo Goo Gai Pan mean?

It translates from Cantonese as “mushroom chicken slices.”

Can I use frozen vegetables instead of fresh?

Yes, but cook them briefly to avoid over-softening.

Can I make this gluten-free?

Yes, substitute gluten-free soy sauce and oyster sauce.

What can I serve with Moo Goo Gai Pan?

Steamed white rice, fried rice, or lo mein noodles are great options.

Can I prepare the sauce ahead of time?

Yes, the sauce can be mixed and stored in the fridge for up to 2 days.

How do I keep the chicken tender?

Slice it thinly and cook quickly over high heat to avoid drying out.

Can I use other mushrooms?

Yes, shiitake, button, or cremini mushrooms all work well.

Is this dish very saucy?

It has a light sauce that coats the chicken and vegetables without being heavy.

Can I double the recipe?

Yes, just be sure to cook the chicken in batches for even browning.

How do I make it spicier?

Add chili flakes, sliced fresh chilies, or a splash of chili oil to the sauce.

Conclusion

Moo Goo Gai Pan is a light, flavorful stir-fry packed with tender chicken and crisp vegetables in a savory sauce. Easy to prepare and full of fresh ingredients, it’s a wholesome meal that’s perfect for a busy weeknight. Serve it with rice for a satisfying dinner that’s simple yet delicious.

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