Easy Moo Goo Gai Pan Recipe

Introduction

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken and fresh vegetables in a savory sauce. This easy recipe brings home the flavors of this beloved dish with simple ingredients and straightforward steps.

Ingredients

• 1 lb chicken breast, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup snow peas
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Optional: green onions and sesame seeds for garnish

Instructions

1. Step 1: Prepare the ingredients by thinly slicing the chicken breast and seasoning it with salt and pepper. Slice the mushrooms, bell pepper, and carrots. Cut the broccoli into small florets.
2. Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Step 3: Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic and grated ginger until fragrant, about 1 minute. Add mushrooms, snow peas, broccoli, bell pepper, and carrots. Stir-fry the vegetables until tender-crisp, about 5-7 minutes.
4. Step 4: Return the cooked chicken to the skillet. Pour in the soy sauce, chicken broth, and oyster sauce. Stir well to combine and bring the mixture to a simmer.
5. Step 5: Add the cornstarch mixture to the skillet and stir continuously until the sauce thickens, about 2-3 minutes.
6. Step 6: Garnish with green onions and sesame seeds if desired. Serve the Moo Goo Gai Pan hot over steamed rice or noodles.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
• Try adding water chestnuts or bamboo shoots for extra crunch.
• Adjust the soy and oyster sauce quantities to balance saltiness to your preference.
• Cook vegetables lightly to keep their vibrant color and crisp texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the vegetables. If the sauce thickens too much after refrigeration, add a splash of water or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use button, shiitake, or cremini mushrooms based on your preference or availability. Each will add slightly different flavors and textures.

Is Moo Goo Gai Pan spicy?

No, this dish is traditionally mild and savory. You can add chili flakes or fresh chili if you prefer some heat.

Easy Moo Goo Gai Pan Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

A quick and delicious Chinese-inspired stir-fry featuring tender chicken breast and a colorful mix of fresh vegetables cooked in a savory sauce. Perfect for a nutritious weeknight dinner, Easy Moo Goo Gai Pan balances vibrant veggies with a flavorful sauce thickened to perfection.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Protein

• 1 lb chicken breast, thinly sliced

Vegetables

• 1 cup mushrooms, sliced
• 1 cup snow peas
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated

Sauces & Seasonings

• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

Optional Garnish

• Green onions, sliced
• Sesame seeds

Instructions

1. Prepare the Ingredients: Slice the chicken breast thinly and season with salt and pepper. Slice mushrooms, bell pepper, and carrots. Cut broccoli into small florets to ensure even cooking.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until no longer pink, approximately 5 to 7 minutes. Remove the cooked chicken from the skillet and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and grated ginger, cooking until fragrant—about 1 minute. Then add mushrooms, snow peas, broccoli florets, sliced bell pepper, and carrots. Stir-fry the vegetables until they are tender-crisp, which usually takes about 5 to 7 minutes.
4. Combine Ingredients: Return the cooked chicken to the skillet. Pour in soy sauce, chicken broth, and oyster sauce. Stir everything together thoroughly and bring the mixture to a gentle simmer.
5. Thicken the Sauce: Gradually add the cornstarch slurry (cornstarch mixed with water) to the skillet while stirring continuously. Continue cooking for 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
6. Serve: Remove from heat and optionally garnish with sliced green onions and sesame seeds. Serve the Moo Goo Gai Pan hot over steamed rice or noodles for a complete meal.

Notes

• Slicing the chicken thinly helps it cook quickly and stay tender.
• Feel free to substitute vegetables based on preference or seasonality.
• The cornstarch slurry is key to achieving the authentic thickened sauce texture.
• For a vegetarian version, replace chicken with firm tofu and use vegetable broth, omit oyster sauce or use a vegetarian substitute.
• Serve immediately to enjoy the vegetables at their best crispness.

Keywords: Moo Goo Gai Pan, chicken stir-fry, Chinese chicken recipe, easy dinner, quick stir-fry, healthy Chinese food