Craving a classic Chinese stir-fry that’s light, healthy, and incredibly flavorful? This Moo Goo Gai Pan recipe brings together tender chicken breast, a medley of fresh and canned mushrooms, crisp bamboo shoots, and crunchy water chestnuts, all tossed in a delicate savory sauce. It’s a quick, easy, and satisfying dish that’s perfect for a weeknight dinner, offering all the deliciousness of your favorite takeout without the heavy feeling.

Why I Love This Recipe

Moo Goo Gai Pan is a fantastic, often overlooked, Chinese classic. What I love most about this recipe is its focus on fresh, vibrant vegetables and lean protein, all bound by a light yet flavorful sauce. The quick stir-frying method ensures the broccoli remains crisp-tender, and the chicken cooks quickly to juicy perfection. The combination of various mushrooms, bamboo shoots, and water chestnuts adds wonderful textures and earthy notes. It’s a refreshing change from heavier stir-fries, incredibly healthy, and comes together so fast in a single wok, making it a perfect solution for busy evenings.

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Ingredients

Here’s what you’ll need to create this light and flavorful Moo Goo Gai Pan:

• 2 tablespoons vegetable oil, divided
• 2 cups chopped broccoli florets
• 1 cup sliced fresh mushrooms (cremini or button)
• 1 (15 ounce) can whole straw mushrooms, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast, cut into strips
• ¼ cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine (Shaoxing wine or dry sherry)

Swaps and Notes

• Vegetable Oil: A neutral-flavored oil with a high smoke point is ideal for stir-frying.
• Broccoli: Fresh broccoli florets are perfect. You can also use snow peas, sliced carrots, or bell peppers.
• Fresh Mushrooms: Cremini (baby bella) or white button mushrooms add earthy flavor.
• Canned Vegetables: Straw mushrooms, bamboo shoots, and water chestnuts are characteristic of Moo Goo Gai Pan and add unique textures. Ensure they are well-drained.
• Garlic: Freshly minced garlic provides the best aromatic flavor.
• Chicken Breast: Skinless, boneless chicken thighs can also be used for a juicier result. Slice into thin strips for quick cooking.
• Chicken Broth: Low-sodium chicken broth is recommended to control saltiness.
• Cornstarch: Essential for thickening the sauce and giving it a glossy finish.
• White Sugar: Balances the savory and tangy flavors.
• Soy Sauce: Use regular or low-sodium soy sauce. Tamari for a gluten-free option.
• Oyster Sauce: Adds a rich, savory, umami depth. If you have a shellfish allergy, look for vegetarian “oyster sauce” made from mushrooms.
• Rice Wine: Shaoxing wine (Chinese cooking wine) is traditional. Dry sherry is a good substitute. Do not use rice vinegar, which is too acidic.

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Directions

Let’s get this delicious Moo Goo Gai Pan stir-frying!

1. Stir-Fry Vegetables: Heat 1 tablespoon of vegetable oil in a wok or a large, heavy-bottomed skillet over high heat until it begins to smoke slightly. Add the chopped broccoli florets and sliced fresh mushrooms. Stir-fry constantly for about 2 minutes. Then, add the drained canned straw mushrooms, bamboo shoots, and water chestnuts. Continue to stir-fry for about 3 minutes more, or until the broccoli is tender-crisp and all the vegetables are heated through. They should still retain some crunch. Transfer the cooked vegetables to a large bowl and wipe out the wok (or skillet) with a paper towel.
2. Stir-Fry Chicken: Heat the remaining 1 tablespoon of vegetable oil in the cleaned wok over high heat until it begins to smoke. Add the minced garlic and stir-fry for just a few seconds until it turns golden and becomes fragrant. Immediately add the chicken breast strips. Stir-fry until the chicken is browned on the edges and no longer pink in the center, about 5 minutes.
3. Prepare & Add Sauce: While the chicken is cooking, in a small bowl, whisk together the chicken broth, cornstarch, white sugar, soy sauce, oyster sauce, and rice wine until the cornstarch is completely dissolved and the mixture is smooth. Pour this sauce mixture over the cooked chicken in the wok. Bring the sauce to a boil, stirring constantly. Boil until the sauce thickens and is no longer cloudy, which should take about 30 seconds to 1 minute.
4. Combine & Finish: Return all the previously stir-fried vegetables to the wok with the chicken and thickened sauce. Toss everything well to coat all the ingredients evenly with the sauce. Cook for about 1 minute, stirring, just until everything is heated through.
5. Serve: Remove from heat and serve hot.

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Tips for Success

• High Heat Stir-Frying: Wok cooking relies on high heat and quick motion. Ensure your wok is very hot before adding ingredients, and don’t overcrowd the pan.
• Prep All Ingredients First: “Mise en place” is crucial for stir-fries. Have all your ingredients chopped, measured, and ready to go before you start cooking, as the process moves very quickly.
• Don’t Overcook Chicken: Chicken breast cooks quickly. Remove it as soon as it’s no longer pink to keep it juicy.
• Tender-Crisp Veggies: Stir-fry vegetables until they are tender-crisp, retaining some crunch.
• Whisk Sauce Well: Ensure the cornstarch is fully dissolved in the sauce mixture to prevent lumps when it thickens.
• Wipe Wok (if needed): If brown bits build up too much after cooking vegetables or chicken, a quick wipe prevents burnt flavors.

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Serving Suggestions and Pairings

Moo Goo Gai Pan is a complete and balanced meal on its own, but it pairs perfectly with simple accompaniments:

• Steamed White Rice: Fluffy white rice is a classic companion, perfect for soaking up the light sauce.
• Brown Rice or Quinoa: For a healthier, high-fiber option.
• Spring Rolls or Egg Rolls: For an appetizer to complement the meal.
• Hot Tea: A traditional pairing.
• For other incredibly flavorful chicken and rice combinations, you might also love our Pineapple Chicken and Riceor Mexican Chicken and Rice Casserole.

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Storage and Leftover Tips

Moo Goo Gai Pan makes great leftovers, though the vegetables may soften slightly upon reheating.

• Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave until warmed through. You can also reheat in a skillet over medium heat, adding a tiny splash of water or broth to loosen the sauce.
• Freezing: While possible, the texture of the vegetables (especially broccoli and water chestnuts) might change upon freezing and thawing, becoming softer.

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More Recipes You Will Love

If you loved the light, healthy, and flavorful nature of this Chinese stir-fry, you’ll definitely want to explore some of our other fantastic Asian-inspired and chicken-centric recipes:

• For another rich and savory one-pot meal that’s a staple in Filipino cuisine, check out our Adobong Sitaw (Long Bean Adobo).
• If you’re a fan of sweet and savory beef dishes, our Mongolian Beef is a must-try.
• And for another amazing chicken dish that uses simple ingredients to create big flavors, our Caramelized Baked Chicken Legs or Wings are a winner.
• Finally, for a super easy one-pan meal, don’t miss our One-Pan Cajun Chicken, Sausage, and Rice!

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Final Thoughts

This Moo Goo Gai Pan recipe is a brilliant solution for bringing authentic, light, and incredibly flavorful Chinese stir-fry to your home kitchen. It’s quick, healthy, and packed with wonderful textures and tastes, making it perfect for a satisfying weeknight dinner.

Give this recipe a try and let the vibrant flavors transport you! What’s your favorite Chinese takeout dish to make at home? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!