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As a popular take-out dish, Moo Goo Gai Pan is a delicious Chinese chicken and vegetable stir-fry recipe with a mouthwatering moo goo gai pan sauce.
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Easy Moo Goo Gai Pan Recipe

As a popular take-out dish, Moo Goo Gai Pan is a delicious Chinese chicken and vegetable stir-fry recipe with a mouthwatering moo goo gai pan sauce.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Chicken

  • 1 pound chicken breasts boneless and skinless (454g)
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce low sodium
  • 1 teaspoon rice vinegar
  • 1/2 tablespoon vegetable oil

Vegetables

  • 1/2 tablespoon vegetable oil
  • 2 teaspoons garlic minced (2 cloves)
  • 1 teaspoon ginger minced
  • 2 cups mushrooms sliced
  • 1 cup snow peas
  • 3 medium carrots
  • 6 oz sliced water chestnuts drained (optional)
  • 6 oz sliced bamboo shoots drained (optional)

The Sauce

  • 3/4 cup chicken stock low sodium
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce low sodium
  • salt and pepper to taste

Instructions

Marinate the chicken

  • Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
  • In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
  • Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.

Stir-fry the chicken

  • In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.
  • When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don’t pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).

Stir-fry vegetables

  • Place the same pan over medium-high heat. When hot, add the remaining oil.
  • Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.

Make the sauce and mix with chicken and veggies

  • In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
  • Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
  • Remove from heat, add salt and pepper to taste. Serve over rice or noodles.

Notes

The traditional moo goo gai pan recipe calls for bamboo shoots and water chestnuts, but you can use other vegetables such as broccoli and cabbage.