4.7 from 87 votes
Moo Goo Gai Pan
This Moo Goo Gai Pan is a classic take on a traditional Chinese dish. It's a dish of chicken and lots of vegetables with a delicious, savory sauce. An easy recipe that brings your favorite Chinese flavors straight to your dinner table.
Prep Time
20 mins
Cook Time
20 mins
Marinating time
10 mins
Total Time
37 mins
Servings: 4
Calories: 356 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Chinese
Ingredients
Chicken
- 1 pound chicken breast boneless skinless, cut in half lengthwise, then thinly sliced against the grain, about ⅛-inch thick
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- ¼ cup water
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil divided
Veggies
- ½ medium carrot thinly sliced on diagonal ⅛-inch in thickness
- 6 ounces white mushrooms or cremini mushrooms, sliced ¼-inch thick
- 8 ounces water chestnuts drained (1 can)
- 8 ounces bamboo shoots sliced, drained (1 can)
- 6 ounces Napa cabbage separate leaves from stalk, stalk cut into 1 inch pieces, and leaves about 2 inches
- 2 cloves garlic minced
- 1 cup Snow peas
- 1 tablespoon Shaoxing wine
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 1 cup chicken broth low sodium
- 1 tablespoon cornstarch plus 1 tbsp water to make slurry
- 1 teaspoon sesame oil
Instructions
- In a small bowl combine the chicken pieces with the salt, white pepper, garlic powder and water. Mix well and let marinate for 10 minutes. Stir in the cornstarch really well until the chicken is coated and you can no longer see white powder. Drizzle a tablespoon of the vegetable oil over the chicken and stir well.
- In a large wok, heat the remaining 2 tablespoons of vegetable oil over medium high heat. Add the chicken, spread it out for even cooking and cook it until it's about 60% cooked through, should take a couple minutes. Transfer the chicken to a plate.
- If there's no more oil left in the wok, add another tbsp or so of vegetable oil. Add the carrots, mushrooms, water chestnuts, bamboo shoots and white parts of the napa cabbage to the wok and stir fry for about 10 seconds. Add in the garlic and stir fry for another minute. Add in the snow peas, cooked chicken, and napa leaves. Stir fry for another 30 seconds.
- Stir in the shoaxing wine and stir fry for 10 seconds. Add in the salt, sugar, white pepper and stir. Add the chicken broth and cornstarch slurry and stir fry until sauce thickens, another 30 seconds. Lastly, stir in the sesame oil and remove from heat.
- Serve over rice or noodles.
Cup of Yum
Notes
- My biggest tip is to make sure all the ingredients are prepped and ready before you start cooking. Once you start cooking it all moves quite quick.
- Feel free to use other veggies you like, such as bok choy, broccoli or even celery for a nice crunch instead of water chestnuts.
- Store leftovers covered in an airtight container in the fridge for 3-4 days.
- If you want to freeze moo goo gai pan, it's best to freeze the chicken and the veggies separate from the sauce so they don't turn out mushy when you thaw them out. Freezing in an airtight container and stored in the freezer, you can freeze this for up to 3 months.
Nutrition Information
Serving
1serving
Calories
356kcal
(18%)
Carbohydrates
26g
(9%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
755mg
(31%)
Potassium
940mg
(27%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1717IU
(34%)
Vitamin C
31mg
(34%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 755mg | 31% |
| Potassium | 940mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1717IU | 34% |
| Vitamin C | 31mg | 34% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.