Moo Goo Gai Pan: A Light, Flavorful, and Quick Chinese Stir-Fry at Home!
By Jason Griffith
Craving the fresh, delicate flavors of your favorite Chinese takeout but want to whip it up healthier at home? Moo Goo Gai Pan is the perfect choice! This classic dish features tender, velvety chicken and a vibrant medley of crisp vegetables like mushrooms, snow peas, and water chestnuts, all tossed in a light, savory sauce. It’s a remarkably quick, flavorful, and satisfying stir-fry that’s perfect for a weeknight dinner or any time you desire a taste of authentic Chinese cuisine.
Why I Love This Recipe
I’m a huge advocate for fresh, balanced meals that deliver big on flavor, and Moo Goo Gai Pan perfectly embodies that. What I absolutely adore about this recipe is its lightness and clean flavors. The velvety texture of the chicken (achieved by the simple egg white and cornstarch marinade) is simply unparalleled, and it perfectly contrasts with the crispness of the fresh vegetables. The ginger, garlic, and subtle touch of sesame oil in the sauce create an incredibly aromatic and savory profile without being heavy. It feels incredibly authentic and satisfying, yet it comes together so quickly in one pan, making it a go-to for healthy and delicious weeknight cooking!
Ingredients:
- 1 pound boneless, skinless chicken breasts, thinly sliced (about ¼-inch thick)
- 1 large egg white
- 2 tablespoons + 1 teaspoon cornstarch, divided use
- 1 tablespoon vegetable oil, divided use (1 tsp for veggies, 2 tsp for chicken)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups sliced mushrooms (cremini or white button)
- 1 cup snow peas
- ½ cup thinly sliced carrots
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 (8-ounce) can sliced bamboo shoots, drained
- ¾ cup chicken stock (low sodium preferred)
- 1 ½ teaspoons sugar
- 1 tablespoon soy sauce (low sodium preferred)
- 1 ½ teaspoons sesame oil (toasted sesame oil recommended)
- Salt and black pepper to taste
Swaps and Notes
- Chicken: Boneless, skinless chicken breasts are traditional. Chicken thighs can also be used, sliced thinly. The egg white and cornstarch marinade is key for the “velveting” effect, which tenderizes the chicken and gives it a silky texture.
- Cornstarch: Essential for velveting the chicken and thickening the sauce. Do not skip or substitute.
- Vegetables: The traditional mix includes mushrooms, snow peas, water chestnuts, and bamboo shoots. Feel free to add other quick-cooking stir-fry friendly vegetables like broccoli florets, baby corn, or bell peppers (sliced thinly).
- Mushrooms: White button or cremini mushrooms work well. Fresh shiitake mushrooms can add a deeper earthy flavor.
- Ginger and Garlic: Freshly minced ginger and garlic are crucial for the authentic flavor.
- Chicken Stock: Use low-sodium chicken stock to control the saltiness of the dish.
- Soy Sauce: Low-sodium soy sauce or tamari (for a gluten-free option) is recommended.
- Sesame Oil: Toasted sesame oil adds a distinctive nutty aroma and flavor. A little goes a long way.
- Sugar: A small amount of sugar balances the savory flavors.
- Salt and Pepper: Season to taste throughout the cooking process.
Instructions:
1. Prepare & Marinate Chicken: In a medium bowl, whisk together the 1 large egg white and 1 tablespoon of cornstarch until smooth. Add the thinly sliced chicken breast and toss to coat completely. Refrigerate for at least 30 minutes. This process, known as velveting, will make the chicken incredibly tender. After marinating, strain the chicken in a colander and discard any excess liquid.
2. Cook Vegetables (First Batch): In a large wok or a large saucepan (one that has a lid), heat 1 teaspoon of vegetable oil over medium-high heat. Add the thinly sliced carrots and 1 tablespoon of water. Cook for 2-3 minutes, stirring constantly, until the carrots are slightly tender-crisp. Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until the mushrooms are browned and tender, releasing their moisture.
3. Add Remaining Vegetables & Season: Add the snow peas to the pan and cook for 1-2 minutes more, stirring, or until they are tender-crisp and bright green. Stir in the drained water chestnuts and drained bamboo shoots. Season the cooked vegetables to taste with salt and pepper. Remove all the vegetables from the pan and place them on a plate. Cover the plate loosely with aluminum foil to keep the vegetables warm.
4. Cook Chicken & Aromatics: Wipe out the pan with a paper towel to remove any small bits. Heat the remaining 2 teaspoons of vegetable oil over medium-high heat. Add the marinated and strained chicken to the hot pan. Season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is cooked through and lightly golden, about 3-4 minutes. Add the 2 teaspoons minced garlic and 1 teaspoon minced ginger to the pan with the chicken. Cook for 30 seconds more, stirring constantly, until fragrant.
5. Prepare & Thicken Sauce: In a small bowl, whisk together the ¾ cup chicken stock, 1 ½ teaspoons sugar, 1 tablespoon soy sauce, and 1 ½ teaspoons sesame oil. In a separate tiny bowl, whisk in the remaining 1 tablespoon + 1 teaspoon of cornstarch until smooth to create a slurry. Add this cornstarch slurry to the stock mixture and whisk until combined.
6. Combine & Finish: Add the cooked vegetables back into the pan with the chicken. Heat through for approximately 1 minute, tossing gently. Pour the prepared sauce mixture into the pan. Increase the heat to high. Bring the sauce to a boil and boil for approximately 1 minute, or until the sauce has just started to thicken to a glossy consistency, stirring occasionally. Be careful not to overcook the sauce or it will become too thick.
7. Serve: Serve immediately, hot and fresh, over fluffy white rice if desired. Enjoy your homemade Moo Goo Gai Pan!
Tips for Success
- Velvet the Chicken: The egg white and cornstarch marinade is key to achieving tender, silky chicken. Don’t skip it!
- Prep All Ingredients (Mise en Place): This dish cooks quickly, so have all your vegetables sliced and sauces mixed before you start stir-frying.
- High Heat: Stir-frying requires high heat to cook ingredients quickly and retain their crisp-tender texture.
- Don’t Overcrowd the Pan: Cook chicken and vegetables in batches if your wok or pan isn’t large enough. Overcrowding steams ingredients instead of stir-frying them.
- Cook Vegetables Separately: Cooking vegetables in stages helps them retain their ideal texture.
- Whisk Cornstarch Slurry Well: Ensure the cornstarch is fully dissolved in the liquid before adding it to the hot sauce to prevent lumps.
- Serve Immediately: Stir-fries are best enjoyed fresh off the wok for optimal texture and flavor.
Serving Suggestions and Pairings
Moo Goo Gai Pan is a complete meal on its own, especially when served over rice, but it can be part of a larger Asian-inspired feast.
- Rice: Serve over steamed white rice (like jasmine or basmati).
- Noodles: Could be served with plain, stir-fried noodles like in Chicken Hakka Noodles Recipe.
- Spring Rolls: Complement with some homemade or store-bought spring rolls.
- Soup: A light egg drop soup or hot and sour soup could be a nice starter.
- Beverages: Green tea, a light lager, or water with lemon.
- For other easy and flavorful chicken-based meals, check out these Chefmaniac.com favorites:
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- Lemon Ginger Chicken with Mango Pineapple Salsa
- Coconut Curry Chicken Burgers with Spicy Mayo
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
Storage and Leftover Tips
Moo Goo Gai Pan is best enjoyed fresh for optimal texture of chicken and vegetables.
- Refrigeration: Store any leftover Moo Goo Gai Pan in an airtight container in the refrigerator for up to 2-3 days. The vegetables may lose some of their crispness, and the sauce may thicken further.
- Reheating: Reheat gently in a microwave or on the stovetop over medium-low heat. You may need to add a splash of chicken stock or water to loosen the sauce and prevent it from drying out.
- Freezing: Freezing is generally not recommended for this dish, as the vegetables can become mushy, and the sauce may break down upon thawing and reheating.
Final Thoughts
This Homemade Moo Goo Gai Pan recipe brings the authentic, light, and delicious flavors of a classic Chinese stir-fry right to your kitchen table. With tender, velvety chicken and crisp, vibrant vegetables in a savory sauce, it’s a quick and satisfying meal that’s perfect for any weeknight. Get ready to enjoy a healthy and flavorful taste of Asia!
What are your go-to quick and healthy Asian-inspired dishes, or do you have a secret for perfectly tender stir-fry chicken? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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