Print

Moo Goo Gai Pan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

Moo Goo Gai Pan is a classic Chinese-American stir-fry featuring tender chicken breast and a colorful mix of fresh vegetables tossed in a savory, slightly tangy sauce. This easy-to-make dish combines broccoli, mushrooms, snow peas, and water chestnuts for a crisp texture and vibrant flavors, perfect for a healthy weeknight dinner.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stir-Frying
  • Cuisine: Chinese-American

Ingredients

Vegetables

  • 1 cup fresh mushrooms, sliced
  • 2 cups chopped broccoli florets
  • 1 cup snow peas
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (15-ounce) can whole straw mushrooms, drained

Chicken and Sauce

  • 1 pound skinless, boneless chicken breast, cut into strips
  • 1 tablespoon corn starch
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup chicken broth
  • 1 teaspoon garlic salt with parsley flakes

Oils and Seasonings

  • 2 tablespoons vegetable oil (divided)
  • 2 teaspoons minced garlic

Instructions

  1. Prepare and cook vegetables: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Add fresh mushrooms, broccoli florets, water chestnuts, snow peas, and straw mushrooms. Stir-fry the vegetables for about 5 minutes until they are tender-crisp. Remove the vegetables from the wok and set them aside. Clean the wok/skillet before cooking the chicken.
  2. Sauté garlic and cook chicken: Heat the remaining 1 tablespoon of vegetable oil in the wok until it begins to smoke. Add the minced garlic and cook for a few seconds until golden brown and fragrant. Immediately add the chicken strips and stir-fry for about 5 minutes, or until the chicken is thoroughly cooked with no pink remaining in the center.
  3. Make and thicken the sauce: In a small bowl, combine the cornstarch, sugar, soy sauce, rice vinegar, and chicken broth. Pour this mixture over the cooked chicken in the wok. Bring it to a boil while stirring constantly. Allow to boil for about 30 seconds until the sauce thickens and becomes clear and glossy.
  4. Combine vegetables with sauce: Return the cooked vegetables to the wok with the chicken and sauce. Toss everything thoroughly to coat all the ingredients evenly with the thickened sauce. Heat through for another minute if necessary.
  5. Serve: Remove from heat and serve immediately while hot. Enjoy your flavorful and healthy Moo Goo Gai Pan!

Notes

  • Use high heat to achieve a crisp-tender texture for the vegetables and chicken.
  • Be sure to clean the wok or skillet between cooking vegetables and chicken to avoid burning or mixing flavors prematurely.
  • Feel free to substitute or add other vegetables like bell peppers or carrots according to your preference.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Adjust sugar and soy sauce quantities to taste depending on preferred sweetness and saltiness.

Find it online: https://cheftinaskitchen.com/moo-goo-gai-pan-recipe/