Easy Moo Goo Gai Pan Recipe

The tender chicken pieces swimming in a silky savory sauce alongside crisp vegetables make this Easy Moo Goo Gai Pan Recipe an irresistible weeknight dinner option. This Chinese-American classic delivers restaurant-quality flavors with surprisingly minimal effort. Meaning “mushrooms and sliced chicken” in Cantonese, Moo Goo Gai Pan has become a takeout favorite for good reason—it’s deliciously satisfying while being lighter than many other Chinese dishes. You’ll learn how to create this balanced, flavorful meal in under 30 minutes with simple ingredients you can find at any grocery store.

Why You’ll Love This Recipe

This Easy Moo Goo Gai Pan Recipe will quickly become a family favorite for several compelling reasons. First, it achieves that perfect balance of protein and vegetables in one dish—tender slices of chicken breast paired with crisp snow peas, water chestnuts, and velvety mushrooms create delightful texture contrasts in every bite. The sauce strikes the ideal balance between savory, slightly sweet, and aromatic without overwhelming the natural flavors of the ingredients.

What makes this homemade moo goo gai pan truly special is how customizable it is to your preferences. Don’t have snow peas? Substitute sugar snap peas. Want more mushroom varieties? Go ahead and mix them in! The quick stir-fry cooking method also preserves the nutrients and vibrant colors of the vegetables while keeping the chicken juicy and tender.

Perhaps most appealingly, this classic Chinese chicken and mushroom dish comes together faster than delivery would arrive, making it perfect for busy weeknights when you want something nourishing that doesn’t require hours in the kitchen.

Ingredients

For the Easy Moo Goo Gai Pan Recipe, you’ll need:

For the Chicken and Marinade:

• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 1/4 teaspoon white pepper

For the Sauce:

• 1/2 cup (120ml) chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon sugar

For the Stir-Fry:

• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 inch (2.5cm) ginger, peeled and thinly sliced
• 8 oz (225g) white mushrooms, sliced
• 1 can (8 oz/225g) bamboo shoots, drained
• 1 can (8 oz/225g) water chestnuts, drained and sliced
• 1 cup (100g) snow peas, ends trimmed
• 1 small carrot, thinly sliced

Pro Tips

Making restaurant-quality Moo Goo Gai Pan at home is all about technique. First, velveting the chicken is essential for that signature tender texture. After marinating the sliced chicken in the cornstarch mixture, briefly blanch it in hot oil or water for 30 seconds before stir-frying. This seals in moisture and creates that silky texture Chinese restaurants are known for.

Second, prepare all ingredients before heating your wok or pan. This stir-fry chicken mushroom dish cooks extremely quickly, and having everything prepped and within arm’s reach prevents overcooking. Slice all vegetables consistently for even cooking—bias-cut (diagonal slicing) not only looks professional but increases surface area for faster cooking.

Finally, temperature control is crucial. Your pan should be hot enough that you hear a sizzle when ingredients hit the surface, but not so hot that garlic and ginger burn. If cooking on a home stove rather than a professional wok burner, cook in batches to maintain high heat and prevent vegetables from steaming instead of stir-frying. This ensures each component of your Moo Goo Gai Pan retains its perfect texture.

Instructions

Step 1: Prepare The Chicken

Slice your chicken breasts against the grain into thin, even pieces about 1/4 inch thick. In a medium bowl, combine the sliced chicken with soy sauce, rice wine, cornstarch, and white pepper. Mix well until every piece is coated and let marinate for at least 15 minutes while you prepare the other ingredients. This brief marination is crucial for developing that authentic Chinese chicken mushroom stir-fry flavor.

Step 2: Make The Sauce

In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, sesame oil, cornstarch, and sugar until the cornstarch is completely dissolved and no lumps remain. Set this aside—the sauce will be added toward the end of cooking your Easy Moo Goo Gai Pan Recipe.

Step 3: Prepare The Vegetables

Wash and prepare all your vegetables before heating any oil. Slice mushrooms, drain bamboo shoots and water chestnuts, trim snow peas, and julienne your carrot. Having everything ready in advance makes the actual cooking process for this moo goo gai pan chicken dish much smoother.

Step 4: Cook The Chicken

Heat 2 tablespoons of oil in a large wok or skillet over high heat until it just begins to smoke. Add the marinated chicken pieces in a single layer (work in batches if necessary) and let them sear for 1-2 minutes without stirring. Then quickly stir-fry until they’re about 80% cooked through—they should still have a slightly pink center as they’ll finish cooking later. Remove chicken to a clean plate.

Step 5: Stir-Fry The Aromatics And Vegetables

Add the remaining tablespoon of oil to the same pan. Add garlic and ginger, stir-frying for just 15-20 seconds until fragrant. Quickly add mushrooms and stir-fry for 1 minute until they begin to soften. Add carrots and stir-fry for another minute, then add water chestnuts, bamboo shoots, and snow peas. Keep everything moving in the pan for about 2 minutes until vegetables are crisp-tender.

Step 6: Combine And Finish

Return the chicken to the pan with the vegetables. Give your sauce mixture another quick stir (the cornstarch may have settled) and pour it into the pan. Stir continuously as the sauce thickens, about 1-2 minutes. Once it reaches a glossy, coating consistency, your Moo Goo Gai Pan is ready to serve. Immediately transfer to a serving dish to prevent overcooking.

Variations

For a spicier version of this Easy Moo Goo Gai Pan Recipe, add 1-2 dried red chilies or 1 teaspoon of chili oil to the stir-fry during the aromatic stage. The heat provides a pleasant contrast to the mild, savory flavors of the traditional dish without overwhelming it.

For a vegetarian moo goo gai pan, substitute the chicken with 14 ounces of extra-firm tofu, pressed and cut into 1-inch cubes. You’ll also need to swap the chicken broth for vegetable broth and use mushroom-based oyster sauce (available at most Asian markets). The tofu absorbs the flavors beautifully while providing protein.

To create a keto-friendly version, omit the cornstarch and sugar, using xanthan gum (about 1/4 teaspoon) to thicken the sauce instead. Increase mushrooms and decrease bamboo shoots for better carb balance while still maintaining the essence of this classic Chinese mushroom chicken dish.

Storage and Serving

Your Easy Moo Goo Gai Pan Recipe can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use a skillet over medium heat rather than a microwave to maintain the vegetables’ texture. Add a splash of water or chicken broth if the sauce has thickened too much during storage.

For serving, this moo goo gai pan chicken dish pairs perfectly with steamed jasmine rice, which soaks up the delicious sauce. For a lower-carb option, serve with cauliflower rice or simply enjoy it on its own—it’s substantial enough as a complete meal. For an authentic Chinese restaurant experience, serve alongside hot tea and perhaps some steamed dumplings as an appetizer.

For a family-style meal, present your Moo Goo Gai Pan on a large platter garnished with thinly sliced scallions and sesame seeds, surrounded by small bowls of rice, allowing everyone to help themselves to this healthy Chinese stir-fry.

FAQs

What does Moo Goo Gai Pan mean?
Moo Goo Gai Pan translates from Cantonese as “mushrooms and sliced chicken.” “Moo goo” refers to mushrooms, “gai” means chicken, and “pan” means slices.

Can I make this dish ahead of time?
You can prepare all ingredients and the sauce up to a day ahead, but for best texture and flavor, the actual stir-frying should be done just before serving. This Easy Moo Goo Gai Pan Recipe comes together quickly once prep is complete.

What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can substitute with 1 tablespoon soy sauce mixed with 1 teaspoon sugar and a drop of Worcestershire sauce. For a vegetarian option, use mushroom-based oyster sauce.

Why is my sauce too thin or too thick?
If your sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and add to the pan. If too thick, gradually add chicken broth until desired consistency is reached.

Is Moo Goo Gai Pan healthy?
Yes! This Chinese chicken and mushroom stir-fry is one of the healthier options from Chinese-American cuisine, featuring lean protein and plenty of vegetables with minimal oil and no deep frying.

Conclusion

This Easy Moo Goo Gai Pan Recipe is comfort food at its finest — light yet satisfying, with tender chicken and crisp vegetables bathed in a silky, savory sauce. It’s the kind of dish that proves homemade Chinese food can be simple, healthier than takeout, and incredibly delicious. Whether you’re cooking for a quick weeknight dinner or looking to expand your culinary repertoire, this versatile stir-fry delivers authentic flavors with ingredients you can easily find. Master this recipe, and you’ll have a reliable, impressive dish that can be adapted countless ways to suit your taste preferences and what’s in your refrigerator.

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