Sizzling Moo Goo Gai Pan Recipe: A Delightful Chinese Classic

Tender chicken strips dance through a silky, savory moo goo gai pan sauce that captures the essence of classic Chinese-American cuisine.

Delicate mushrooms and crisp vegetables mingle with succulent pieces of perfectly seasoned poultry.

White button mushrooms add earthy depth to this beloved stir-fry dish.

Home cooks can easily recreate this restaurant favorite with simple ingredients and quick cooking techniques.

The light, garlicky sauce brings incredible flavor to every single bite.

Each forkful promises a delightful blend of textures and tastes that will transport you straight to your favorite Chinese restaurant.

Prepare to fall in love with this comforting and satisfying meal that comes together in less than 30 minutes.

Moo Goo Gai Pan Taste Adventure

• Whip up this Chinese classic in less than 30 minutes, perfect for busy families craving a delicious meal without spending hours in the kitchen.
• Loaded with colorful vegetables like mushrooms, carrots, snow peas, and water chestnuts, this dish delivers a powerful punch of nutrients and flavors in every bite.
• Easily adaptable recipe allows you to swap ingredients, adjust spice levels, or add your favorite protein, making it a versatile go-to meal for any taste preference.
• Master the art of stir-frying and create a takeout-style dish that rivals your favorite Chinese restaurant, impressing family and friends with your culinary skills.

Moo Goo Gai Pan Ingredient Essentials

• Chicken: Tender protein that forms the base of this classic Chinese stir-fry dish.
• Snow Peas: Crisp, sweet vegetables that add freshness and green color to the recipe.
• Mushrooms: Earthy and savory ingredient that provides depth of flavor.

• Shaoxing Wine, Salt, Cornstarch: Mixture that tenderizes the chicken and helps create a smooth, silky texture.

• Soy Sauce, Oyster Sauce, Chicken Broth, Sugar, Sesame Oil: Combination that creates a rich, balanced flavor profile for the dish.

• Garlic, Green Onions, Carrot, Bamboo Shoots, Water Chestnuts: Ingredients that add layers of texture, crunch, and traditional Chinese stir-fry flavor.

• Vegetable Oil: Essential for stir-frying and preventing ingredients from sticking to the pan.

Equipment Needed for Moo Goo Gai Pan

• Large skillet or wok: Essential for stir-frying chicken and vegetables with even heat distribution.
• Cutting board: Needed for slicing chicken and preparing vegetables with precision.
• Sharp knife: Perfect for creating thin, uniform chicken and vegetable slices.
• Small mixing bowl: Used for combining sauce ingredients and marinating chicken.
• Measuring spoons: Helps ensure accurate seasoning and sauce proportions.
• Wooden spoon or spatula: Great for stirring and mixing ingredients during cooking.
• Plate: Used for holding cooked chicken and serving finished dish.

How to Prepare Moo Goo Gai Pan Like a Chef

Step 1: Prepare Chicken Slices

Slice the chicken into thin, elegant pieces about 1/4-inch thick.

Create a flavorful marinade by mixing the chicken with Shaoxing wine, salt, and cornstarch, ensuring each piece is evenly coated for maximum taste and tenderness.

Step 2: Mix Flavor-Packed Sauce

Whisk together all sauce ingredients in a small bowl.

Blend the components thoroughly, creating a smooth, aromatic mixture that will elevate the entire dish’s flavor profile.

Step 3: Sear Chicken Perfectly

Heat oil in a large skillet over medium-high heat.

Cook the marinated chicken pieces until they develop a light golden brown exterior while remaining slightly pink inside.

Transfer the partially cooked chicken to a separate plate.

Step 4: Awaken Aromatic Base

In the same skillet, add fresh oil, minced garlic, and chopped green onions.

Stir-fry these ingredients briefly to release their fragrant essential oils and create a robust flavor foundation.

Step 5: Transform Vegetables

• Carrots
• Mushrooms
• Snow peas
• Bamboo shoots
• Water chestnuts

Sauté the vegetables until they reach a perfect tender-crisp consistency, maintaining their vibrant colors and nutritional integrity.

Step 6: Combine and Finish

Pour the prepared sauce into the skillet.

Return the partially cooked chicken to the pan.

Stir everything together, allowing the sauce to thicken and coat all ingredients beautifully.

Garnish with additional green onions for a fresh, crisp finish.

Moo Goo Gai Pan Cooking Secrets Shared

• Cut chicken into uniform 1/4-inch pieces to ensure even cooking and tender texture.
• Allow chicken to sit in Shaoxing wine mixture for 10-15 minutes to enhance flavor and tenderness.
• Remove chicken when slightly pink inside to maintain juiciness, as it will continue cooking when returned to pan.
• Add snow peas and bamboo shoots last to preserve their crisp texture and bright color.
• Mix cornstarch with cold water before adding to prevent lumps and create smooth, glossy sauce consistency.

Ways to Change Up Moo Goo Gai Pan

• Low-Carb Moo Goo Gai Pan: Replace rice with cauliflower rice to reduce carbohydrates and add extra vegetable nutrition.
• Vegetarian Version: Substitute chicken with firm tofu or seitan, maintaining the original sauce and vegetable mix for a plant-based protein option.
• Gluten-Free Adaptation: Use tamari instead of soy sauce and replace cornstarch with arrowroot powder to make the recipe celiac-friendly.
• Spicy Asian Remix: Add red chili flakes or sriracha sauce to the original recipe for those who enjoy a kick of heat in their stir-fry.

Serving Moo Goo Gai Pan with Style

• Cozy Chinese Dinner Night: Serve this delightful Moo Goo Gai Pan over steamed jasmine rice for a complete meal that soaks up all the delicious sauce.
• Family-Style Feast: Gather everyone around the table and place the skillet in the center, letting each person serve themselves with extra green onions and chili oil on the side.
• Restaurant-Quality Plating: Arrange the stir-fry on a white ceramic plate, creating a beautiful contrast with the colorful vegetables and glistening chicken pieces, making dinner feel extra special.
• Healthy Lunch Prep: Pack leftovers in meal-prep containers with a separate compartment for rice, perfect for taking to work or school the next day.

Moo Goo Gai Pan Storage Recommendations

• Store leftover Moo Goo Gai Pan in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring maximum freshness and food safety.
• Transfer cooled dish to freezer-safe container or heavy-duty freezer bag. Seal tightly, removing excess air. Freeze up to 2 months for best quality and taste.
• Place portion in microwave-safe dish. Cover with damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, stirring midway to distribute heat evenly.

FAQs

• What is Shaoxing wine, and can I substitute it?

Shaoxing wine is a Chinese rice wine used for cooking. If unavailable, you can replace it with dry sherry or Japanese mirin for a similar flavor profile.

• How thin should I slice the chicken?

Slice chicken into 1/4-inch thin, uniform pieces to ensure even cooking and quick absorption of marinade flavors.

• Why do I need to coat chicken with cornstarch?

Cornstarch creates a protective layer that helps seal in moisture, prevents overcooking, and gives the chicken a tender, silky texture during stir-frying.

• Can I make this dish vegetarian?

Yes, replace chicken with firm tofu or seitan, using the same marinating and cooking techniques to maintain the authentic moo goo gai pan flavor and texture.

Moo Goo Gai Pan () Recipe

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4.7 from 10 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Savory moo goo gai pan delights with classic Chinese chicken and mushroom flavors. White button mushrooms and tender chicken strips create a simple, delicious stir-fry you’ll crave for dinner.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 boneless skinless chicken breast (about 1/2 lb/225g)

Vegetables and Aromatics:

• 2 green onions, sliced
• 1 carrot, sliced
• 1/2 lb (225g) white mushrooms, sliced
• 1 cup snow peas, trimmed
• 1 cup bamboo shoots, sliced and drained
• 1 cup water chestnuts, sliced and drained
• 2 cloves garlic, minced

Marinade and Sauce Ingredients:

• 1 tablespoon Shaoxing wine
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil or vegetable oil

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Instructions

1. Transform chicken into delicate 1/4-inch slices, then immerse in Shaoxing wine, salt, and cornstarch for a uniform coating.
2. Whisk sauce ingredients thoroughly in a compact vessel, reserving for subsequent integration.
3. Ignite wok or large skillet with oil, searing chicken fragments until exterior caramelizes while interior remains slightly translucent. Transfer to temporary holding plate.
4. Introduce residual oil, infusing with aromatic garlic and verdant green onions, releasing their vibrant essence through rapid stir-frying.
5. Cascade crisp carrots and earthy mushrooms into hot surface, sautéing until achieving tender consistency. Incorporate snow peas, crunchy bamboo shoots, and water chestnuts, maintaining textural diversity.
6. Stream prepared sauce across sizzling ingredients, reunite cooked chicken fragments, and agitate until liquid transforms into glossy, clingy glaze. Embellish with fresh green onion slivers for visual and flavor enhancement.

Notes

• Slice chicken uniformly to ensure even cooking and tender texture.
• Use high-quality Shaoxing wine for authentic flavor depth in marinade.
• Let chicken marinate for at least 15 minutes to enhance tenderness and absorption of seasonings.
• Maintain high heat while stir-frying to preserve vegetables’ crisp texture and vibrant colors.
• For gluten-free version, replace cornstarch with arrowroot powder or potato starch.
• Vegetarian adaptation works well by substituting chicken with firm tofu or seitan.
• Keep vegetables crunchy by cooking briefly to retain nutritional value and fresh taste.
• Optional protein boost: add cashews or almonds for extra crunch and nutty flavor.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 2
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 21g
• Cholesterol: 70mg