Moo Goo Gai Pan

A colorful combination of vegetables and tender chicken pieces, all coated in a light and tasty gravy.

• Serves 4
• Prep 22 minutes
• Cook 12 minutes

Jump to Recipe
The first time I tasted moo goo gai pan was during my high school years at my neighborhood Chinese takeout. I anticipated a mild and light meal, but I was delightfully surprised by a substantial dish filled with a colorful assortment of vegetables and soft chicken slices, all covered in a delicious, light gravy. It turned out to be a well-balanced meal that made me feel full and content.
Moo goo gai pan is inspired by classic Cantonese dishes and is thought to have first appeared in the US in the 1800s when Chinese immigrants made it for workers.
I have also tried various combinations of mushrooms, but it’s the light and traditional taste of white button mushrooms that truly satisfies my cravings. Moreover, oyster sauce is crucial for creating a truly flavorful gravy.
Although I’ve attempted to make it using only soy sauce, it lacks the deep umami flavor that oyster sauce provides. The mix of vegetables can change according to prices and what’s available, but this recipe includes fresh carrots, canned bamboo shoots, and water chestnuts, which are typically found at Chinese restaurants across America.

Why You’ll Love It

• It’s a filling one-pan dish. The best part is that it won’t make you feel heavy, thanks to the good amount of vegetables.
• It’s quick and easy. It’s a fast stir-fry, perfect for a weeknight meal.
• It’s versatile. You can change the protein or leave it out completely to create a vegetarian or even vegan dish!

Key Ingredients in Moo Goo Gai Pan

Chicken thighs.

Chicken thighs are important in this moo goo gai pan version because they are more flavorful and juicy than chicken breasts, keeping

the dish moist and tender.

The additional fat in thighs makes them ideal for stir-frying, soaking up the gentle flavors of the sauce without becoming dry.

White button mushrooms.

These mushrooms are vital in moo goo gai pan due to their mild, earthy taste, which complements the dish’s subtle mix of ingredients. Their firm texture remains intact in the stir-fry, providing a satisfying crunch without overwhelming other tastes.

Shaoxing wine.

This wine brings a rich, slightly sweet taste. When used to deglaze the pan, it helps lift the browned bits of chicken and vegetables, enriching the sauce. This simple process greatly improves the overall flavor of the dish. (Believe me, I created a version without it, and it just wasn’t as good!)

How to Make Moo Goo Gai Pan

Prepare the sauce.

In a separate bowl, mix together oyster sauce, cornstarch, low-sodium chicken broth, and granulated sugar until the cornstarch is dissolved.

Sear the chicken.

Coat the chicken thigh pieces in a blend of oyster sauce, canola oil, cornstarch, and water. Next, sear the chicken on high heat to maintain its moisture and juiciness. This quick action will have a significant impact.

Add the vegetables.

Begin cooking the ingredients based on their sturdiness, starting with the carrots. This method stops any ingredients from becoming overcooked.

Toss and serve.

Before adding the sauce to the wok, whisk it one last time. Since stir-frying is a fast process, it’s important not to pause to prepare the sauce, as that could affect the dish’s quality. Let it simmer until the sauce adheres to the chicken and vegetables.

Helpful Substitutions

Feel free to use chicken breasts instead of thighs! Just remember to reduce the cooking time to prevent them from being overcooked.

Storage and Preparation Tips

Marinate the chicken the night before for an easy prep option. Ensure you let it sit out of the fridge for about 10 minutes to reach room temperature before you begin cooking.
Leftovers can be stored in an airtight container in the refrigerator for a maximum of 4 days.

Moo Goo Gai Pan Recipe

• Preparation time 22 minutes
• Cooking time 12 minutes
• Serves 4

Ingredients

• 5 tablespoons oyster sauce, divided
• 4 tablespoons canola or vegetable oil, divided
• 3 tablespoons cornstarch, divided
• 1 tablespoon water
• 1 pound boneless, skinless chicken thighs, chopped into 1-inch pieces
• 1 1/4 cups low-sodium chicken broth
• 1 tablespoon granulated sugar
• 1 medium carrot, peeled and thinly sliced diagonally
• 3 cloves garlic, finely minced
• 2 teaspoons fresh ginger, peeled and grated (from a 1-inch piece)
• 8 ounces white button mushrooms, trimmed and cut into 1/2-inch slices
• 4 ounces snow peas, trimmed and cut in half
• 1 (8-ounce) can sliced bamboo shoots, drained and rinsed
• 1 (8-ounce) can sliced water chestnuts, drained and rinsed
• 1 tablespoon Shaoxing wine or dry sherry
• Kosher salt
• Cooked white rice, for serving

Instructions

1. In a medium bowl, mix 2 tablespoons of oyster sauce, 1 tablespoon of canola oil, and 1 tablespoon of cornstarch with 1 tablespoon of water until the cornstarch is dissolved. Then, add in the 1 pound of chopped boneless, skinless chicken thighs and mix until they are well coated.
2. In another medium bowl, combine the remaining 3 tablespoons of oyster sauce, 2 tablespoons of cornstarch, 1 1/4 cups of low-sodium chicken broth, and 1 tablespoon of granulated sugar, whisking until the cornstarch is dissolved.
3. Heat 2 tablespoons of canola oil in a wok or a large (12-inch) skillet over medium-high heat until it glistens. Spread the chicken evenly in the pan and let it cook without stirring until the bottom is browned, which should take about 2 to 3 minutes. Flip the chicken and continue cooking until the other side is browned, roughly 2 more minutes. Return the chicken to the bowl (it does not need to be cooked all the way through yet).
4. Pour the last tablespoon of canola oil into the pan. Add the thinly sliced carrot, minced garlic, and grated ginger. Stir-fry until the garlic begins to brown, which should take approximately 1 minute.
5. Add 8 ounces of sliced white button mushrooms and 4 ounces of halved snow peas to the mixture. Place the chicken back into the pan along with any juices that have collected. Introduce 1 can (8 ounces) of sliced bamboo shoots, drained and rinsed, and 1 can (8 ounces) of sliced water chestnuts, also drained and rinsed. Stir-fry everything together until well mixed. Pour in 1 tablespoon of Shaoxing wine and scrape the browned parts from the pan’s bottom.
6. Turn the heat down to medium. Whisk the chicken broth mixture again, then add it to the pan. Mix until everything is fully combined. Cover the pan and let it simmer while stirring from time to time, until the sauce thickens and adheres to the chicken and vegetables, which should take about 3 to 4 minutes. Taste and season with kosher salt if necessary. Serve with white rice that has been cooked.

Recipe Notes

Storage:

Any leftovers can be kept in the refrigerator in an airtight container for up to 4 days.

Nutritional

• Calories 445
• Fat 19. 8 g (30. 5%)
• Saturated 2. 4 g (12. 2%)
• Carbs 38. 0 g (12. 7%)
• Fiber 4. 2 g (17. 0%)
• Sugars 8. 7 g
• Protein 29. 4 g (58. 8%)
• Sodium 1153. 1 mg (48. 0%)