Moo Goo Gai Pan is a Chinese-American dish that features tender bites of chicken and a medley of crisp veggies all tossed in an incredibly bold sauce! This simple stir fry recipe is colorful, flavor packed and so easy to make in just one pan.

Moo goo gai pan is presented in a black skillet.

Moo Goo Gai Pan

Moo goo gai pan is one of my favorite dinners to make these days! It’s easy to toss together in just one pan, flavorful as can be, and is loaded with both protein and veggies. It really checks all of the right boxes! 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 it out.

That being said, mushrooms are a key ingredient in moo goo gai pan. In Cantonese, the title of this recipe translates to “chicken and mushrooms.” I love slicing shiitake mushrooms and tossing them into this stir fry recipe! They cook to the very best tender texture and adapt to all of the various flavors at play pretty perfectly.

Speaking of the flavors… the sauce alone is worth making this dish. It’s savory, sweet, salty, and thickened with just enough cornstarch to really cling to the ingredients. Oh, and there’s also some cornstarch on the chicken to give it that perfect crispy consistency. It’s such a simple step that elevates the whole dish!

Prepped veggies are placed in separate bowls.

How to Make Moo Goo Gai Pan

This easy Chinese-American stir fry comes together in no time! For the full list of ingredients and detailed step by step instructions, just scroll down to the recipe card.

  1. Prepare the chicken. Toss the chicken with oyster sauce and olive oil. Mix the garlic powder and cornstarch together, then sprinkle it all over the chicken and give it all another toss to coat. Let it sit for 10-15 minutes.
  2. Make the sauce. Whisk all of the sauce ingredients together in a bowl and set aside.
  3. Cook the chicken. Heat oil in a wok (or large skillet) over medium heat. Once hot, add the chicken in a single layer. Work in batches so you don’t overcrowd your pan! Cook the chicken until golden on both sides.
  4. Cook the veggies. Add more oil to the pan and toss in the garlic. Cook for just 30 seconds. Then, mix in the carrots and mushrooms and cook until tender. Mix in the snow peas, bamboo shoots, water chestnuts and onions. Cook for another minute.
  5. Add the sauce. Stir in the sauce into the dish and add the chicken back into the mix. Stir and cook until the sauce thickens.
  6. Enjoy! Remove from the heat and serve immediately.
Uncooked veggies are in a skillet.

Storing and Reheating

Let your leftovers totally cool to room temperature prior to storing in an airtight container in the refrigerator. Properly stored, moo goo gai pan should stay fresh for about 2-3 days. Reheat your leftovers in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.

Variations to Try

  • Switch up the veggies. You can really get creative here! Toss in any veggies that you like or happen to have on hand.
  • Change the chicken. Chicken breasts are my favorite to use in this recipe, but boneless skinless thighs also work.
  • Add some spice. Sprinkle in some crushed red pepper flakes for a spicy flair.
  • Cut back on the sodium. Feel free to use low sodium soy sauce and low sodium chicken stock to keep this dish a little less salty.
Rice, stir fry and chopsticks are placed on a striped plate.

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Moo goo gai pan is presented in a black skillet.

Get the Recipe: Moo Goo Gai Pan Recipe

A classic Chinese-American stir-fry featuring tender chicken, mushrooms, and a medley of crisp vegetables in a light, savory sauce.
4 from 1 vote


  • 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


  • 1 skillet or wok


  • 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 until hot. Add the chicken and spread in a single layer, working in batches so the chicken does not crowd the pan. Cook the chicken without touching it for 30 second or until the chicken is golden. Flip the chicken pieces over and transfer to a plate. Repeat with the remaining chicken.
  • Add the remaining oil to the pan and add the garlic. Cook for 30 seconds.
  • Add the carrot and mushrooms cooking until just tender, approximately 2-3 minutes.
  • Add the snow peas, bamboo shoots, water chestnuts and onions. Cook for 1 minute.
  • Whisk the sauce briefly and add it to the pan. Stir in the chicken and cook until the sauce begins to thicken.
  • Remove from the heat and transfer to a platter.
  • Serve immediately with rice and sprinkled with sesame seeds.
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