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Moo Goo Gai Pan

A vibrant Chinese stir fry featuring tender chicken, crisp vegetables, and a flavorful sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Chinese
Servings 4 servings

Equipment

  • Skillet or Wok
  • Mixing Bowl

Ingredients
  

Protein

  • 1 pound chicken breasts, sliced sliced against the grain into thin strips

Dry Ingredients

  • 3 tablespoons cornstarch divided
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper

Vegetables

  • 1 medium carrot peeled and thinly sliced
  • 6 ounces snow peas rinsed
  • 6 ounces mushrooms sliced
  • 8 ounces canned sliced water chestnuts drained and rinsed
  • 8 ounces canned sliced bamboo shoots drained and rinsed
  • 3 cloves garlic minced

Sauce Ingredients

  • 1 ¼ cups chicken stock
  • 2 tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon toasted sesame oil

Oil

  • 3 tablespoons vegetable oil divided

Instructions
 

  • Step 1: Prepare the Chicken. Slice the chicken breasts against the grain into thin strips. Combine with 2 tablespoons of cornstarch, kosher salt, and white pepper. Mix well and set aside for about 15 minutes to marinate.
  • Step 2: Gather Your Veggies. Peel and slice the carrot, rinse the snow peas, and slice the mushrooms. Drain and rinse the water chestnuts and bamboo shoots.
  • Step 3: Heat the Oil. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken in a single layer and cook for about 3-4 minutes until browned and cooked through. Remove the chicken and set aside.
  • Step 4: Stir Fry the Vegetables. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic for about 30 seconds, then add the carrots, snow peas, and mushrooms. Stir-fry for about 3-4 minutes until the vegetables start to soften.
  • Step 5: Add the Remaining Ingredients. Add the water chestnuts and bamboo shoots to the skillet with the vegetables. Stir everything together and cook for an additional 2 minutes. Return the chicken to the pan.
  • Step 6: Make the Sauce. In a separate bowl, mix together the chicken stock, soy sauce, granulated sugar, and toasted sesame oil. Pour this mixture over the chicken and vegetables in the skillet. Stir well and let it simmer for an additional 2-3 minutes.
  • Step 7: Serve and Enjoy! Once everything is cooked through and the sauce has thickened slightly, remove from heat. Serve immediately over steamed rice or noodles.

Notes

For extra flavor, marinate the chicken for up to 1 hour. Make sure your skillet is hot enough before adding the chicken for a nice sear. Feel free to swap out vegetables based on what you have on hand.
Keyword Easy