Moo Goo Gai Pan Recipe
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.
Servings: 6
Cost: $15
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