Moo Goo Gai Pan is a Cantonese stir-fry that’s as fun to say as it is to eat! This dish, meaning “mushrooms and sliced chicken” in Cantonese, is a light, flavorful stir-fry packed with tender chicken, crisp vegetables, and a silky-smooth sauce. Unlike heavier takeout options, this dish leans on fresh ingredients, delicate seasonings, and just the right amount of sauce to coat every bite without overpowering it.
What makes Moo Goo Gai Pan so special? It’s the perfect balance of textures and flavors—juicy chicken, earthy mushrooms, crisp water chestnuts, and tender bok choy, all brought together with a fragrant, savory sauce. If you love Chinese takeout but want a healthier, homemade version, this recipe is a must-try!
Why You’ll Love Moo Goo Gai Pan
This recipe isn’t just about making a delicious meal—it’s about creating a quick, satisfying dish that’s both fresh and comforting. Whether you’re cooking for a weeknight dinner or meal-prepping for the week, Moo Goo Gai Pan fits the bill.
Is this Moo Goo Gai Pan for you? Let’s see. Moo Goo Gai Pan is…
- Light yet satisfying – A fresh, veggie-packed dish that doesn’t feel heavy.
- Full of texture – Crisp-tender veggies, juicy chicken, and a silky sauce.
- Quick to make – Ready in under 30 minutes, perfect for busy nights.
- Healthier than takeout – No unnecessary additives, just clean, wholesome ingredients.
- Versatile – Swap in your favorite veggies or make it vegetarian by using tofu.
Ingredients in Moo Goo Gai Pan
This dish comes together with simple ingredients that create big flavors.
Chicken
Thinly sliced chicken breast or thigh meat is marinated for extra tenderness and stir-fried until juicy and golden.
Aromatics
Fresh ginger and garlic bring a bold fragrance that’s essential to classic Cantonese cooking.
Mushrooms
A mix of cremini mushrooms and straw mushrooms creates a deep, earthy flavor.
Crisp Vegetables
Bamboo shoots, water chestnuts, and bok choy add crunch and freshness to every bite.
Savory Sauce
A simple yet flavorful sauce made with chicken stock, Shaoxing wine, oyster sauce, and sesame oil gives this dish its signature Cantonese taste.
How to Make Moo Goo Gai Pan
Let’s dive into the steps to create this flavorful masterpiece:
Marinate the Chicken
In a bowl, toss the sliced chicken with vegetable oil, cornstarch, salt, and white pepper. Let it sit for 10 minutes while you prepare the other ingredients. This quick marinade ensures tender, flavorful chicken.
Prepare the Sauce
In a small bowl, whisk together chicken stock, cornstarch, water, Shaoxing wine, oyster sauce, sesame oil, and sugar. Set aside. The cornstarch helps thicken the sauce, creating that silky texture.
Stir-Fry the Chicken
Heat a wok or large skillet over medium-high heat. Add oil and cook the chicken until lightly golden and cooked through. Remove from the pan and set aside.
Sauté the Aromatics
In the same pan, add a bit more oil and stir-fry the ginger, garlic, and onions until fragrant—about 30 seconds.
Add the Vegetables
Toss in the mushrooms, bamboo shoots, water chestnuts, and bok choy. Stir-fry for a couple of minutes until the vegetables start to soften but remain crisp.
Combine Everything
Return the chicken to the pan and pour in the prepared sauce. Stir everything together and cook until the sauce thickens and evenly coats all the ingredients.
Serve and Enjoy
Remove from heat and serve immediately with steamed jasmine rice or noodles.
How to Serve Moo Goo Gai Pan?
- With Steamed Rice – Fluffy jasmine or brown rice soaks up the sauce beautifully.
- Over Noodles – Serve over lo mein or rice noodles for a heartier meal.
- With a Side of Dumplings – Pair it with homemade or store-bought dumplings for a complete Chinese feast.
- With a Simple Soup – A light egg drop or hot and sour soup makes a great appetizer.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Tips & Variations
Secret Tips to Perfect Moo Goo Gai Pan
- Slice the chicken thinly. This ensures quick, even cooking and keeps the meat tender.
- Use high heat. Stir-frying works best with a hot wok for that signature restaurant-style sear.
- Don’t overcook the vegetables. Keep them slightly crisp for the perfect texture.
- For extra umami, add a splash of soy sauce. It deepens the flavor without overpowering the dish.
- Swap the protein. Try shrimp, tofu, or even thinly sliced beef for a different take on this dish.
Final Thoughts
Moo Goo Gai Pan is the kind of dish that proves you don’t need heavy sauces or complicated techniques to make an amazing stir-fry. It’s simple, fresh, and full of incredible texture and flavor. Whether you’re new to Chinese cooking or a stir-fry pro, this recipe is a must-try.
Moo Goo Gai Pan (Mushroom and Chicken Stir-Fry)
Ingredients
- Chicken
- 1 lb chicken breast or thigh meat sliced thin
- 1 tsp vegetable oil
- 2 tsp cornstarch
- ½ tsp kosher salt
- ¼ tsp white pepper
- Vegetables
- 2- inch fresh ginger skinned and minced
- 1 medium white onion sliced thin
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 8 oz straw mushrooms canned, drained
- 8 oz sliced bamboo shoots canned, drained
- 8 oz sliced water chestnuts canned, drained
- 4 cups bok choy chopped into 2-inch pieces
- Sauce
- 1 cup chicken stock
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp Shaoxing wine
- 2 tsp oyster sauce
- ½ tsp sesame oil
- ¼ tsp sugar
Instructions
- Prepare the Chicken:
- Slice the chicken into thin pieces.
- In a bowl, mix 1 tsp vegetable oil, cornstarch, salt, and white pepper. Let marinate for 20 minutes.
- Make the Sauce:
- In a separate bowl, whisk together chicken stock, cornstarch, water, Shaoxing wine, oyster sauce, sesame oil, and sugar. Stir before using.
- Stir-Fry the Chicken:
- Heat a wok over high heat until nearly smoking.
- Swirl in 2 tbsp vegetable oil and stir-fry the chicken in 2-3 batches for 1 minute each. Transfer back to the marinade bowl and set aside.
- Cook the Vegetables:
- Add the remaining 1 tbsp vegetable oil to the wok.
- Stir-fry ginger, onion, and garlic for 30 seconds.
- Add both types of mushrooms, bamboo shoots, and water chestnuts. Stir-fry for 30 seconds, then add the bok choy.
- Combine Everything:
- Return the cooked chicken to the wok.
- Pour in the prepared sauce and stir-fry for 2-3 minutes until the sauce thickens and coats the ingredients.
- Serve:
- Enjoy immediately with steamed jasmine rice.
Notes
- For extra flavor, add a splash of soy sauce or a pinch of red pepper flakes.
- Swap Shaoxing wine with rice vinegar if needed.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
