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Moo Goo Gai Pan is an easy Chinese-American stir fry loaded with tender chicken, mushrooms and crisp vegetables in a glossy savory sauce. My version uses a quick cornstarch coating to help keep the chicken juicy and tender, then everything comes together in one skillet for an easy better-than-takeout dinner.

Moo goo gai pan is presented in a black skillet.

Table of Contents

Kellie’s Note
Faster than Delivery

I love take out. It’s quick, so easy and convenient. I have so many take out dinner recipes and this Moo goo gai pan is one of my favorite dinners.! It’s simple to toss together in just one pan, not lacking in the flavor department, and is loaded with both protein and veggies. It’s also pretty easy to customize in a number of different ways. You can swap the veggies with whatever you have in your produce drawer to clean out the refrigerator.

Mushrooms are a key ingredient in moo goo gai pan. In Cantonese, the title of this recipe translates to “chicken and mushrooms.” I especially love shiitakes because they add a deeper savory flavor while soaking up all that sauce.

The sauce alone is worth making this dish. Chicken stock, oyster sauce, soy sauce, Shaoxing wine, ginger and a little honey make it savory with just enough sweetness to balance everything out. Cornstarch thickens it into a glossy sauce that clings to the chicken and vegetables without feeling heavy. The chicken gets its own light cornstarch coating before it hits the skillet. That simple step helps protect those thin slices from drying out so you get juicy, tender chicken instead of the rubbery kind nobody wants.

This easy chicken stir fry recipe will be an instant hit in your home, too.

Why You’ll Love This Moo Goo Gai Pan Recipe

  • One-pan dinner: Everything comes together quickly in a wok or large skillet.
  • Tender chicken: A quick cornstarch coating helps the thin slices stay juicy and tender.
  • Loaded with vegetables: Mushrooms, carrots, snow peas, bamboo shoots and water chestnuts give every bite plenty of texture.
  • Better-than-takeout flavor: Oyster sauce, soy sauce, ginger and Shaoxing wine create a savory, glossy sauce.
  • Easy to customize: Swap in the vegetables you have on hand or use boneless chicken thighs instead of breasts.

Ingredients for Moo Goo Gai Pan

  • Chicken breast: Slice it thinly across the grain so it cooks quickly and stays tender. Boneless chicken thighs also work.
  • Shiitake mushrooms: Add deep savory flavor. White button, cremini or straw mushrooms are easy substitutes.
  • Carrots and snow peas: Add color, sweetness and crisp texture. Sugar snap peas can replace the snow peas.
  • Bamboo shoots and water chestnuts: Give the stir fry that classic takeout-style crunch.
  • Garlic and ginger: Build the aromatic base of the dish.
  • Oyster sauce: Adds rich, savory umami flavor.
  • Soy sauce and chicken stock: Both the soy sauce and chicken stock form the base of the stir-fry sauce. Use low-sodium or homemade versions, if preferred.
  • Shaoxing wine: Adds depth and classic stir-fry flavor. Dry sherry is the easiest substitute.
  • Honey: Balances the savory ingredients with just a touch of sweetness.
  • Cornstarch: Helps keep the chicken tender and thickens the sauce so it coats everything.
  • Oil: Peanut or avocado oil are great choices for stir frying.
Prepped veggies are placed in separate bowls.

How to Make Moo Goo Gai Pan

  1. Prep the chicken. Toss the sliced chicken with the oyster sauce and oil, then add the garlic powder and cornstarch and toss again until everything is evenly coated. Let the chicken rest for 10 to 15 minutes while you get the rest of the ingredients ready.
  2. Make the sauce. Whisk together the chicken stock, soy sauce, oyster sauce, Shaoxing wine, ginger, honey and cornstarch until smooth, then set it aside.
  3. Sear the chicken. Heat the oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed so you don’t overcrowd the pan. Sear it briefly on both sides until lightly golden, then transfer it to a plate. It doesn’t need to be fully cooked yet since it will finish cooking in the sauce.
  4. Cook the vegetables. Add the remaining oil and garlic to the skillet and cook for about 30 seconds. Stir in the carrots and mushrooms and cook until they’re just tender, then add the snow peas, bamboo shoots, water chestnuts and green onions and cook for another minute.
  5. Finish with the sauce. Give the sauce another quick stir, then pour it into the skillet and return the chicken to the pan. Toss everything together and cook until the chicken is cooked through and the sauce is glossy and thick enough to coat the chicken and vegetables.
  6. Serve. Remove the skillet from the heat and serve your Moo Goo Gai Pan right away with rice.

Tips for the Best Moo Goo Gai Pan

  • Slice the chicken thinly. Thin pieces cook quickly and evenly. If the chicken is difficult to slice, place it in the freezer for about 20 minutes first so it firms up.
  • Cut across the grain. This helps keep the chicken tender instead of chewy.
  • Prep everything before cooking. Stir frying happens quickly, so chop the vegetables and whisk the sauce before you heat the skillet.
  • Keep the pan hot. A hot wok or skillet helps sear the chicken and keeps the vegetables crisp.
  • Don’t overcrowd the chicken. Cook it in batches so it browns instead of steaming.
  • Add vegetables in stages. Start with the carrots and mushrooms, then add the quicker-cooking vegetables.
  • Stir the sauce again. Cornstarch settles as it sits, so whisk the sauce right before pouring it into the skillet.
  • Don’t overcook the chicken. The first sear starts the cooking process and the chicken finishes cooking after it goes back into the sauce.
Uncooked veggies are in a skillet.

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Best Vegetables for Moo Goo Gai Pan

Mushrooms are one vegetable I wouldn’t skip since they’re part of what defines Moo Goo Gai Pan. I love shiitakes for their deep savory flavor, but white button or cremini mushrooms work just as well.

The rest of the vegetables are much more flexible. Snow peas, carrots, bamboo shoots and water chestnuts give my version plenty of color and crunch, but sugar snap peas, bok choy, broccoli, celery or cabbage are all easy swaps.

For the best texture, add firmer vegetables first and quicker-cooking vegetables toward the end so everything stays crisp-tender.

Variations and Ingredient Substitutions

  • Use chicken thighs: Boneless skinless chicken thighs can replace the chicken breast and stay especially juicy.
  • Swap the vegetables: Try sugar snap peas, bok choy, broccoli, celery or cabbage.
  • Change the mushrooms: White button, cremini or straw mushrooms can replace the shiitakes.
  • Make it vegetarian: Replace the chicken with firm tofu and use vegetable stock and vegetarian mushroom-based oyster sauce.
  • Lower the sodium: Use low-sodium chicken stock and low-sodium soy sauce.
  • Make it spicy: Add crushed red pepper flakes or your favorite chili sauce to taste.

Storing and Reheating Leftovers

  • Refrigerate: Store cooled Moo Goo Gai Pan in an airtight container in the refrigerator for up to 3 days. Store leftover rice separately so it doesn’t soak up the sauce.
  • Reheat on the stovetop: Warm gently in a skillet over medium-low heat. Add a splash of chicken stock or water if the sauce has thickened too much.
  • Reheat in the microwave: Heat in short intervals, stirring between each one, until warmed through.
  • Freezing: You can freeze Moo Goo Gai Pan, but I don’t recommend it for the best texture. The mushrooms and vegetables can release water and become softer after thawing.
Rice, stir fry and chopsticks are placed on a striped plate.

What to Serve With Moo Goo Gai Pan

Steamed jasmine or white rice is my favorite way to serve Moo Goo Gai Pan because it soaks up all that savory sauce. Brown rice, fried rice or cauliflower rice are great options, too.

You can also serve it with noodles or add another simple Chinese-inspired side if you want to turn it into a bigger dinner.

Try it with:

More Easy Chinese-Inspired Dinners

Skip the takeout menu and try another one of my easy favorites:

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Moo Goo Gai Pan Recipe

4 from 1 vote
By Kellie
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6
Moo goo gai pan is presented in a black skillet.
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This easy Moo Goo Gai Pan recipe combines tender sliced chicken, mushrooms and crisp vegetables with a savory homemade stir-fry sauce for a better-than-takeout dinner you can make right at home.

Equipment

  • 1 skillet or wok

Ingredients 

  • 1 pound boneless, skinless Chicken Breasts, sliced thinly across the grain
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon garlic powder
  • 2 tablespoons cornstarch

For the sauce:

  • 3/4 cup chicken stock
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 tablespoon minced ginger
  • 1/2 tablespoon honey
  • 2 teaspoons cornstarch

For the stir fry:

  • 2 tablespoons olive oil, peanut oil or avocado oil
  • 3 garlic cloves, minced
  • 1 carrot, peeled and sliced
  • 8 ounces shiitake mushrooms, sliced
  • 1 cup snow peas
  • 5 ounce canned bamboo shoots, drained
  • 5 ounce canned water chestnuts, sliced
  • 3 green onions, chopped

For Serving

  • Cooked white or jasmine rice, optional
  • Sesame seeds, optional

Instructions 

  • Add the chicken to a bowl with the oyster sauce and olive oil. Toss to coat.
  • Mix the garlic powder with the cornstarch and sprinkle over the chicken. Toss to coat. Allow to sit for 10-15 minutes.
  • Combine all the sauce ingredients together in a bowl and whisk to combine. Set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches so the pan is not crowded. Sear for about 30 to 60 seconds, until lightly golden, then flip and sear briefly on the second side. The chicken will not be completely cooked through at this point. Transfer to a plate and repeat with the remaining chicken.
  • Add the remaining oil to the pan. Add the garlic and cook for about 30 seconds.
  • Add the carrots and mushrooms and cook for 2 to 3 minutes, until just tender.
  • Add the snow peas, bamboo shoots, water chestnuts and green onions. Cook for 1 minute.
  • Whisk the sauce again, then pour it into the pan. Return the chicken to the skillet and cook for 2 to 3 minutes, stirring frequently, until the sauce is smooth and thickened and the chicken is cooked through.
  • Remove from the heat and serve immediately over rice, if desired. Sprinkle with sesame seeds before serving.

Notes

  • Slice the chicken thinly across the grain for the most tender texture.
  • For easier slicing, place the chicken in the freezer for about 20 minutes first.
  • Prep all of the vegetables and sauce before you start cooking because stir frying moves quickly.
  • Cook the chicken in batches so the skillet stays hot and the chicken sears instead of steaming.
  • Stir the sauce again immediately before adding it to the skillet because the cornstarch will settle as it sits.
  • Boneless skinless chicken thighs can be used in place of chicken breasts.
  • White button or cremini mushrooms can replace the shiitake mushrooms.
  • Dry sherry can be substituted for Shaoxing wine.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with a splash of chicken stock or water if needed to loosen the sauce.
  • Freezing is not recommended for the best vegetable texture.

Nutrition

Calories: 218kcal, Carbohydrates: 18g, Protein: 19g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 685mg, Potassium: 583mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1960IU, Vitamin C: 14mg, Calcium: 29mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

What does Moo Goo Gai Pan mean?

Moo Goo Gai Pan comes from Cantonese and translates roughly to mushrooms and sliced chicken. Those two ingredients are the foundation of the dish, along with crisp vegetables and a savory stir-fry sauce.

What kind of mushrooms are best for Moo Goo Gai Pan?

I use shiitake mushrooms because they add plenty of savory flavor, but white button, cremini or straw mushrooms also work well. Slice them evenly so they cook at the same rate.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless chicken thighs work really well and stay especially juicy. Slice them thinly across the grain just as you would chicken breast.

Why is my Moo Goo Gai Pan watery?

Make sure your skillet is hot and avoid overcrowding it, which can cause the vegetables to steam and release extra water. Stir the sauce immediately before adding it so the cornstarch is evenly distributed, then let everything cook briefly until the sauce becomes glossy and coats the chicken and vegetables.

Why is my sauce too thick?

Cornstarch continues to thicken the sauce as it cooks. Stir in a small splash of chicken stock or water until it reaches the consistency you like.

Can I make Moo Goo Gai Pan ahead of time?

You can prep most of the ingredients ahead. Slice the chicken and vegetables and mix the sauce, then refrigerate everything separately. Cook the stir fry just before serving so the vegetables stay crisp.

Can you freeze Moo Goo Gai Pan?

You can, but I don’t recommend it if you want the best texture. Mushrooms and other vegetables can release water after thawing and become softer. Refrigerated leftovers are much better.

How do you reheat Moo Goo Gai Pan?

Reheat it gently in a skillet over medium-low heat with a splash of chicken stock or water if the sauce has become too thick. Individual portions can also be reheated in the microwave.

Can I double this Moo Goo Gai Pan recipe?

Yes, but cook the chicken and vegetables in batches. Putting twice as much food in the skillet at once lowers the temperature and causes the ingredients to steam instead of stir fry. Combine everything with the sauce at the end.

Can I make Moo Goo Gai Pan without a wok?

Absolutely. A large skillet works just as well. Use the widest skillet you have so the chicken and vegetables have plenty of contact with the hot surface.

How do I know when the chicken is done?

The chicken should be opaque throughout with no raw center. Because it’s sliced thinly, it cooks quickly. Sear it briefly at first, then let it finish cooking after you return it to the skillet with the sauce.

What do you serve with Moo Goo Gai Pan?

Steamed white or jasmine rice is the easiest pairing, but brown rice, fried rice, cauliflower rice or noodles all work well.

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2 Comments

  1. Sharon says:

    One of my favorites. Haven’t made it at home yet but I will be making it soon.

    Reply
    1. Kellie says:

      It’s such an easy dinner to make, too. I hope you love it as much as we do!

      Reply