Sizzling Moo Goo Gai Pan Recipe: A Delightful Asian Classic

Tender chicken sizzles with crisp vegetables in this classic moo goo gai pan recipe that captures the essence of Chinese-American cuisine.

Delicate slices of white meat dance with mushrooms in a silky sauce that whispers comfort and flavor.

Restaurant-quality dishes emerge from your own kitchen with surprising ease.

Each bite tells a story of culinary tradition and home-cooked warmth.

The combination of fresh ingredients creates a harmony that delights the senses.

Colorful bell peppers and tender chicken come together in a wok-kissed symphony of taste.

Savor the magic of this beloved dish that transforms ordinary ingredients into an extraordinary meal.

FAQs

• What are the key ingredients in Moo Goo Gai Pan?

The key ingredients include chicken, broccoli, fresh mushrooms, straw mushrooms, bamboo shoots, water chestnuts, garlic, soy sauce, oyster sauce, and rice wine.

• Is this a spicy dish?

No, Moo Goo Gai Pan is not a spicy dish. It’s a mild, flavorful Chinese stir-fry that focuses on the natural tastes of the ingredients.

• Do I need a wok to make this recipe?

While a wok is traditional and provides the best results, you can use a large skillet or frying pan as an alternative for cooking this dish.

Moo Goo Gai Pan: What Makes This Takeout Favorite Shine

• Whip up a restaurant-quality Chinese dish with simple ingredients and basic cooking skills, perfect for home chefs wanting to explore Asian cuisine.
• Packed with a colorful mix of broccoli, mushrooms, bamboo shoots, and water chestnuts, delivering a nutritious and satisfying meal that keeps every bite interesting.
• The perfectly balanced sauce combines savory soy sauce, rich oyster sauce, and subtle sweetness, creating a mouthwatering coating that elevates the entire dish with incredible depth of flavor.
• Minimal cleanup and straightforward cooking technique make this recipe a go-to for busy weeknights, allowing you to enjoy a delicious meal without spending hours in the kitchen.

Moo Goo Gai Pan: Ingredients You’ll Need

• Chicken: A lean protein that provides the main substance of the dish and creates a delicious stir-fry base.

• Broccoli, Fresh Mushrooms, Straw Mushrooms, Bamboo Shoots, Water Chestnuts: A colorful mix of vegetables that adds crunch, texture, and nutritional value to the dish.

• Garlic: A flavorful aromatic that enhances the overall taste of the dish.
• Chicken Broth: Provides a rich liquid base for the sauce.
• Cornstarch: Helps thicken the sauce and create a glossy texture.
• Sugar: Balances the savory flavors and adds a subtle sweetness.
• Soy Sauce: Adds depth and umami flavor to the dish.
• Oyster Sauce: Contributes a rich, complex flavor profile.
• Rice Wine: Adds a subtle depth and helps tenderize the chicken.
• Oil: Used for stir-frying and creating a non-stick cooking surface.

Kitchen Tools for Quick Moo Goo Gai Pan

• Wok: Essential for high-heat stir-frying with excellent heat distribution.
• Small bowl: Perfect for mixing sauce ingredients smoothly.
• Cutting board: Needed for preparing chicken and vegetables.
• Sharp knife: For precise chopping of garlic, chicken, and vegetables.
• Wooden spoon or spatula: Great for stirring and tossing ingredients in the wok.
• Measuring spoons: Helps accurately add sauce ingredients.
• Measuring cup: Useful for measuring broth and liquid ingredients.

How to Prepare Moo Goo Gai Pan at Home

Step 1: Sizzle Vegetable Medley

Heat oil in a wok over high heat until it shimmers.

• Broccoli florets
• Fresh mushrooms
• Straw mushrooms
• Bamboo shoots
• Water chestnuts

Stir-fry the vegetables until broccoli becomes tender and everything is piping hot, around 5 minutes.

Transfer the vibrant veggie mix to a separate bowl and quickly wipe the wok clean.

Step 2: Sear Tender Chicken

Return the wok to high heat with fresh oil.

Toss in minced garlic and let it turn golden within seconds.

Add chicken pieces and cook until edges are beautifully caramelized and center is fully cooked, approximately 5 minutes.

Step 3: Create Silky Sauce

• Chicken broth
• Cornstarch
• Sugar
• Soy sauce
• Oyster sauce
• Rice wine

Pour the sauce over the chicken, stirring constantly until it bubbles and transforms into a glossy, thickened coating.

This takes about 30 seconds.

Reintroduce the vegetables, tossing everything together until heated through, roughly 1 minute.

Step 4: Serve and Enjoy

Plate the Moo Goo Gai Pan over steamed rice, ready to delight your taste buds with a perfect balance of textures and flavors.

Moo Goo Gai Pan: Chef’s Best Tips

• Chop all vegetables before starting to cook, ensuring quick and efficient stir-frying without pausing mid-process.
• Use high heat for perfect searing and maintaining crisp vegetable texture, but watch carefully to prevent burning.
• Choose firm, unblemished mushrooms for best flavor and texture in your moo goo gai pan.
• Mix cornstarch thoroughly to avoid lumps and achieve a smooth, glossy sauce that coats ingredients evenly.
• Cut chicken into uniform pieces for even cooking and ensure they're completely white throughout before adding sauce.

Fun Flavor Variations for Moo Goo Gai Pan

• Vegetarian Delight: Replace chicken with firm tofu, cut into cubes, and use vegetable broth for a plant-based version that maintains the original flavor profile.
• Low-Carb Option: Swap out water chestnuts and bamboo shoots with zucchini noodles or cauliflower rice to reduce carbohydrate content while keeping the dish light and flavorful.
• Spicy Kick Version: Add red pepper flakes or sriracha sauce to the existing recipe for those who enjoy a more intense heat level in their stir-fry.
• Gluten-Free Adaptation: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free, then serve over cauliflower rice to create a completely gluten-free meal option.

Serving Moo Goo Gai Pan With Sides

• Cozy Family Feast: Serve this moo goo gai pan with steamed white rice for a classic, comforting meal that everyone will love.
• Rice Variety Delight: Experiment with jasmine or brown rice to add a nutty, aromatic twist to the traditional dish and boost nutritional value.
• Garnish Galore: Sprinkle chopped green onions or toasted sesame seeds on top for a fresh crunch and beautiful presentation that elevates the entire meal.
• Side Dish Magic: Pair with light egg drop soup or crispy spring rolls to create a complete Chinese-inspired dinner that satisfies every taste bud.

Storing Moo Goo Gai Pan to Keep It Fresh

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the seal is tight to maintain freshness and prevent bacterial growth.
• Transfer cooled Moo Goo Gai Pan to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal completely, and freeze for up to 2 months. Label with the date to track storage time.
• Place portion in a microwave-safe dish, sprinkle 1-2 tablespoons water to prevent dryness. Cover with a microwave-safe lid or damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

Moo Goo Gai Pan Recipe

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4.7 from 30 reviews

• Total Time: 22 minutes
• Yield: 4 1x

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Description

Moo goo gai pan delights home chefs with classic Chinese-American flavors from restaurant menus. Succulent chicken, mushrooms, and crisp vegetables create a satisfying meal that brings restaurant comfort to kitchen tables.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound skinless, boneless chicken breast, cut into strips

Vegetables:

• 2 cups chopped broccoli florets
• 1 cup sliced fresh mushrooms
• 1 (15 ounces) can whole straw mushrooms, drained
• 1 (8 ounces) can sliced bamboo shoots, drained
• 1 (8 ounces) can sliced water chestnuts, drained
• 2 cloves garlic, minced

Sauce and Cooking Ingredients:

• 2 tablespoons vegetable oil, divided
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine

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Instructions

1. Prepare a scorching wok with oil over high heat until it shimmers and nearly smokes, creating an ideal stir-frying environment.
2. Introduce broccoli and fresh mushrooms to the hot surface, quickly followed by straw mushrooms, bamboo shoots, and water chestnuts, stirring vigorously to ensure even cooking and maintain crisp textures for approximately 5 minutes.
3. Transfer cooked vegetables to a separate bowl, thoroughly wiping the wok to eliminate any residual moisture or remnants.
4. Reheat the wok with additional oil, allowing it to reach high temperature that will create a perfect sear.
5. Add minced garlic and rapidly stir until it transforms into a golden hue, releasing its aromatic essence within seconds.
6. Introduce chicken pieces, continuously tossing and stirring to develop beautiful caramelized edges and ensure complete interior cooking, which typically requires around 5 minutes.
7. Whisk together broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine in a separate vessel, creating a harmonious sauce mixture.
8. Pour the sauce directly over sizzling chicken, stirring constantly to promote rapid boiling and sauce thickening, which occurs within approximately 30 seconds.
9. Reintroduce the previously cooked vegetables into the wok, gently tossing to coat with the glossy sauce and warming through for an additional minute.
10. Serve immediately while piping hot, ensuring maximum flavor and optimal texture.

Notes

• Choose crisp, fresh vegetables to ensure a vibrant and crunchy texture in your stir-fry.
• Use high heat and keep ingredients moving constantly to prevent burning and achieve that perfect restaurant-style sear.
• Slice chicken thinly and against the grain for tender, quick-cooking pieces that absorb sauce beautifully.
• Swap chicken with tofu or tempeh for a vegetarian version, ensuring you press and drain plant-based protein to remove excess moisture.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 70 mg