If you’re hungry for a stir-fry that sings with color, crunch, and classic Chinese-American flavors, Moo Goo Gai Pan is about to become your new favorite dish! Tender chicken, fresh veggies, and that irresistible glossy sauce—this is comfort food that still feels light and cheerful.
Why You’ll Love This Recipe
- Velvety Chicken: The simple egg white and cornstarch marinade makes the chicken melt-in-your-mouth tender every time.
- Garden-Fresh Crunch: With mushrooms, snow peas, carrots, and more, every bite bursts with veggies and color.
- Fast Weeknight Magic: From prep to plate in under an hour—you’ll beat takeout delivery and be eating something even fresher!
- Classic, Familiar Flavors: The savory, lightly sweet sauce gives Moo Goo Gai Pan that takeout nostalgia, but with a homemade twist.
Ingredients You’ll Need
This Moo Goo Gai Pan relies on everyday supermarket finds, but each ingredient was chosen for a reason—think tenderness, subtle crunch, and vibrant color all combined on one happy plate. Here’s what you’ll need and why each one counts.
- Boneless skinless chicken breasts: Thinly sliced chicken absorbs flavor and cooks lightning fast, ensuring juicy results.
- Egg white: Helps marinate and velvet the chicken so it turns out ultra-tender and glossy.
- Cornstarch: Used in both the marinade and sauce for thickening and that signature silky mouthfeel.
- Vegetable oil: Brings out the flavor of your aromatics and prevents sticking in the pan.
- Minced garlic & ginger: These two pack a zesty punch that makes the whole dish smell and taste like your favorite restaurant.
- Sliced mushrooms: Soft and earthy, they soak up all the gorgeous sauce.
- Snow peas: A little snap and a flash of green make every plate look (and taste) cheerful.
- Carrots: Sweet, tender, and packed with color—plus they add just the right bit of crunch.
- Canned water chestnuts: The secret to that famously crisp bite you can’t get enough of!
- Canned bamboo shoots: Subtle crunch with a pleasing, nutty note that rounds out the mix.
- Chicken stock: Forms the savory base of your sauce—rich, comforting, and never bland.
- Sugar: Balances the saltiness and brings everything together with a delicate sweetness.
- Soy sauce: A splash of umami and color, the backbone of the sauce.
- Sesame oil: That finishing touch of toasty aroma makes your Moo Goo Gai Pan totally irresistible.
- Salt and pepper: Because every great dish needs just the right seasoning.
Variations
One of the things I love most about Moo Goo Gai Pan is how easy it is to make it your own! Whether you’re working with what’s in your fridge or looking to fit a special diet, there’s a delicious twist for everyone.
- Try other proteins: Swap in shrimp, sliced pork, or even tofu for a fresh take on the classic.
- Add more veggies: Baby corn, bell peppers, or broccoli all taste wonderful and pack in extra color.
- Go gluten-free: Use tamari sauce instead of soy sauce and double-check all packaged ingredients to keep things safe.
- Spicy style: A sprinkle of red pepper flakes or a drizzle of chili oil will warm things up if you like a little heat.
How to Make Moo Goo Gai Pan
Step 1: Velvet the Chicken
In a medium bowl, whisk together the egg white and 1 tablespoon of cornstarch until smooth. Add your thinly sliced chicken and gently toss to coat every piece. This step gives the chicken that signature soft, silky texture you’ll find in the best Moo Goo Gai Pan. Pop it in the fridge for 30 minutes to let the magic happen, then strain off any extra liquid before cooking.
Step 2: Sauté the Veggies
Heat 1 teaspoon of oil in a large saucepan over medium-high. Add your sliced carrots with a tablespoon of water, and stir-fry for 2-3 minutes until they start to soften. Next, toss in the mushrooms and cook for another 3-4 minutes until they’re golden with crisp edges. Stir in the snow peas, cooking just long enough for them to turn bright green and tender. Finally, add the water chestnuts and bamboo shoots for a quick warm-up, then season the veggies with salt and pepper to highlight every flavor.
Step 3: Cook the Chicken
Transfer the veggies to a plate and cover to keep warm. Give the pan a quick wipe with a paper towel, then heat the remaining 2 teaspoons of oil over medium-high. Add in your marinated chicken, seasoning again with salt and pepper, and stir-fry for 3-4 minutes until beautifully cooked through. Toss in the minced garlic and ginger, and let them work their aromatic magic for about 30 seconds—this is what makes the kitchen smell absolutely amazing!
Step 4: Make the Sauce & Finish
In a small bowl, whisk together the chicken stock, sugar, soy sauce, and sesame oil. Sprinkle in the remaining tablespoon plus 1 teaspoon of cornstarch, making sure it’s fully dissolved. Return all the cooked veggies to the pan with the chicken, pour in your sauce, and crank the heat to high. Stir as the sauce comes to a boil and thickens (about 1 minute)—it’ll transform into that glossy, clingy coating you know and love. Serve your Moo Goo Gai Pan immediately, ideally over a cozy bowl of steamed rice.
Pro Tips for Making Moo Goo Gai Pan
- Velveting Perfection: Don’t rush the chicken marinating step—the egg white and cornstarch work like magic after a 30-minute chill.
- Crank Up the Heat: Use a large, hot pan so the veggies stir-fry rather than steam, keeping them brilliantly crisp and vibrant.
- Sauce Consistency: Whisk your sauce ingredients until completely smooth before adding—you’ll get a lump-free, glossy finish every time.
- Prep Ahead: Have all your ingredients sliced and ready before you start—Moo Goo Gai Pan comes together quickly and you won’t want to pause for chopping mid-stir-fry!
How to Serve Moo Goo Gai Pan
Garnishes
A scattering of sliced green onions or a handful of toasted sesame seeds instantly makes your Moo Goo Gai Pan look restaurant-worthy. For a pop of fresh flavor, try a sprinkle of chopped cilantro or a squeeze of lime right before serving—it wakes up the sauce and adds a lovely bright note.
Side Dishes
Steamed white or jasmine rice is the traditional sidekick, soaking up every drop of that luscious sauce. Want something lighter? Serve with cauliflower rice or a crisp Asian cucumber salad. And if you’re going all out, fluffy egg-drop soup or homemade scallion pancakes would make dinner truly special.
Creative Ways to Present
For a fun twist, spoon the Moo Goo Gai Pan into lettuce cups for a playful (and finger-friendly!) party bite. Or, arrange it over a bed of vibrant stir-fried noodles for a heartier, noodle shop-style meal. Individual bowls topped with extra crunchy veggies make for a show-stopping, color-packed presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Moo Goo Gai Pan keeps beautifully for up to 3 days in an airtight container in the refrigerator. Simply let it cool before storing, and don’t forget to save any extra sauce to drape over reheated servings!
Freezing
While Moo Goo Gai Pan is best enjoyed fresh, you can freeze leftovers in a pinch. Pack portions in freezer-safe containers or bags, and freeze for up to 2 months. Be aware that the veggies may soften slightly when thawed, but the flavors will still be fantastic.
Reheating
To reheat, gently warm your Moo Goo Gai Pan in a skillet over medium heat until just hot—add a splash of water or chicken stock to loosen the sauce if needed. Microwave reheating also works for speed, but be sure to stir halfway through for even warmth.
FAQs
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Can I use chicken thighs instead of breasts in Moo Goo Gai Pan?
Absolutely! Chicken thighs are a bit richer and stay wonderfully moist, so they’re a great alternative. Just slice them thinly, marinate as directed, and proceed with the recipe. Your Moo Goo Gai Pan will be just as delicious—and maybe even juicier.
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Is Moo Goo Gai Pan spicy?
Nope—Moo Goo Gai Pan is known for its gentle, savory flavor and isn’t spicy in its traditional form. If you want a bit of heat, feel free to add red pepper flakes or a dash of chili sauce during cooking or at the table.
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Can I prepare Moo Goo Gai Pan ahead of time for meal prep?
Yes! You can cut all the veggies and marinate the chicken up to a day in advance—just keep them well-covered in the fridge. When it’s time to cook, everything will be ready to go for an ultra-fast dinner.
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What’s the best way to keep the veggies crisp in Moo Goo Gai Pan?
The secret is to cook your vegetables quickly over high heat, and to return them to the pan only at the very end to heat through. That way, every carrot, pea, and mushroom stays vibrant and full of life!
Final Thoughts
There’s just something about a big, beautiful bowl of Moo Goo Gai Pan that’s pure happiness for the senses. Whether you’re new to stir-frying or a seasoned home cook, I can’t wait for you to try this cheerful classic—one bite and you’ll understand why it’s a favorite in my own kitchen. Enjoy every savor—and don’t forget to share with someone you love!
Print
Moo Goo Gai Pan Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Calorie
Description
This Moo Goo Gai Pan recipe is a classic Chinese stir-fry dish featuring tender chicken and a medley of fresh vegetables in a savory sauce. It’s quick and easy to make, perfect for a delicious weeknight meal.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 large egg white
- 2 tablespoons + 1 teaspoon cornstarch, divided use
- 1 tablespoon vegetable oil, divided use
For the Stir-Fry:
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups sliced mushrooms
- 1 cup snow peas
- 1/2 cup thinly sliced carrots
- 1 8–ounce can sliced water chestnuts, drained
- 1 8–ounce can sliced bamboo shoots, drained
For the Sauce:
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a bowl, whisk together egg white and 1 tablespoon of cornstarch. Toss chicken slices in the mixture, refrigerate for 30 minutes, then strain excess liquid.
- Stir-Fry the Vegetables: Cook carrots in oil and water for 2-3 minutes. Add mushrooms, then snow peas, water chestnuts, bamboo shoots, and season with salt and pepper. Set aside.
- Cook the Chicken: Stir-fry chicken in oil until cooked through. Add garlic and ginger.
- Make the Sauce: Whisk chicken stock, sugar, soy sauce, sesame oil, and cornstarch. Add vegetables back to the pan, pour in the sauce, and bring to a boil until thickened.
- Serve: Serve immediately over rice if desired.
Notes
- You can customize the vegetables in this dish to suit your preferences.
- For a spicier version, add some red pepper flakes or a splash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
