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Moo Goo Gai Pan
5 from 3 votes

Moo Goo Gai Pan

This Moo Goo Gai Pan recipe is an easy way to enjoy a favorite Chinese takeout dish at home. With tender chicken, plus fresh mushrooms and vegetables in a savory sauce, this simple stir-fry is a family favorite!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 469 kcal
Course: Dinner
Cuisine: Asian

Ingredients

For the chicken
  • 1 pound chicken breast thinly sliced against the grain, boneless, skinless
  • 1 teaspoon kosher salt Morton brand
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
For the vegetables
  • 2 tablespoons olive oil
  • 2 carrot thinly sliced, large
  • 1 cup snow peas
  • 1 can water chestnut drained, 8 ounce, sliced
  • 8 ounces mushroom sliced, fresh
  • 1 can bamboo shoot drained, 8 ounces, sliced
  • 1 garlic minced, large clove
Moo Goo Gai Pan sauce
  • 2 tablespoons soy sauce
  • 2 garlic minced, large cloves
  • 1 tablespoon ginger root grated
  • ½ cup chicken broth low-sodium
  • ½ tablespoon cornstarch
  • ½ tablespoon brown sugar
  • 1 tablespoon sesame oil
  • sesame seed garnish, chopped
  • green onion garnish, chopped

Instructions

For the chicken
    Cup of Yum
  1. In a medium bowl, combine chicken with salt, black pepper, garlic powder, soy sauce, and cornstarch. Toss well to coat chicken evenly.
  2. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat.
  3. Add seasoned chicken and cook until nicely browned and cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.
For the vegetables
  1. In same skillet, add 2 tablespoons olive oil.
  2. Add carrots and saute for 1-2 minutes. Stir in snow peas and water chestnuts, then add mushrooms, bamboo shoots, and garlic. Stir-fry for 5-6 minutes, or just until the vegetables are crisp-tender.
For the Moo Goo Gai Pan sauce
  1. While vegetables are cooking, make the sauce. In a small bowl, whisk together soy sauce, garlic, ginger, chicken broth, cornstarch, brown sugar, and sesame oil.
Finish
  1. Return cooked chicken to skillet with the vegetables.
  2. Pour Moo Goo Gai Pan sauce over chicken and vegetables. Stir to combine. Then allow the sauce to thicken, about 2 minutes.
  3. Serve hot, garnished with green onions and sesame seeds.

Nutrition Information

Serving 1 Calories 469kcal (23%) Carbohydrates 20g (7%) Protein 41g (82%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 19g (112%) Cholesterol 97mg (32%) Sodium 1191mg (50%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 469

% Daily Value*

Serving 1
Calories 469kcal 23%
Carbohydrates 20g 7%
Protein 41g 82%
Fat 25g 38%
Saturated Fat 4g 20%
Polyunsaturated Fat 19g 112%
Cholesterol 97mg 32%
Sodium 1191mg 50%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.