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Moo Goo Gai Pan

An easy and tasty stir fry, this Moo Goo Gai Pan recipe comes together quickly in one pan. Make this classic Chinese take-out recipe at home in a few quick steps!

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 376 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 boneless skinless chicken breasts thinly sliced and cut into bite sized pieces
  • 3 tablespoons cornstarch divided
  • 4 tablespoons soy sauce divided
  • 2 tablespoons vegetable oil divided
  • 1 tablespoon minced ginger
  • 2 tablespoons minced garlic 
  • 2 cups sliced mushrooms
  • ½ cup thinly sliced carrots
  • 1½ cups Snow peas
  • 1 can sliced water chestnuts drained (8 ounces)
  • 1 can sliced bamboo shoots drained and rinsed (8 ounces)
  • ¾ cup chicken stock
  • 1 tablespoons sugar
  • 1 tablespoons sesame oil
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Mix 2 tablespoons soy sauce and 2 tablespoons cornstarch into a slurry then add the chicken and mix to coat. Allow the chicken to marinate while completing the prep work, stirring occasionally for about 10-15 minutes.
  2. For the sauce combine the sugar, chicken stock, sesame oil, 2 tablespoons soy sauce, and 1 tablespoon cornstarch in a bowl, or measuring cup then set aside.
  3. Mince the garlic and ginger, slice the mushrooms, cut the carrots and string and snap your snow peas.
  4. Add a tablespoon of oil to a skillet over medium-high heat and cook the mushrooms until browned on both sides, then transfer to a bowl. Add the carrot slices to the pan and two tablespoons of water and cook while stirring often for about 3 minutes. Add the snow peas and cook for two minutes, season with salt and pepper to taste, then transfer the carrots and snow peas to the bowl with the mushrooms.
  5. Add another tablespoon of oil to the pan and cook the chicken for about 4 minutes, stirring occasionally. Once the chicken is cooked, mix in the garlic and ginger and cook for 30-60 seconds while stirring. Return the vegetables alongside the water chestnuts and bamboo shoots to the pan and pour in the sauce. Bring to a boil, stirring occasionally, and cook until thickened, about a minute. Serve over rice.

Notes

  •  
  • Try to cut the vegetables into similar sizes, so they cook evenly.
  • If you have trouble cutting the chicken into thin slices, place the chicken in the freezer for 20 to 30 minutes before slicing.
  • For the most tender results, cut the chicken against the grain.
  • Make sure the pan is hot before adding your components to the pan, so you get a beautiful sear on everything.
  • Make sure to use a large pan to sear your ingredients easily. If your pan is small, stir fry in batches. If you tightly pack the chicken and vegetables, they will steam in the pan.
  • Keep in mind that if you wash the vegetables beforehand, thoroughly pat them dry, so you don’t add moisture to the stir fry. Doing so will keep the stir fry from getting soggy.

Nutrition Information

Calories 376kcal (19%) Carbohydrates 31g (10%) Protein 32g (64%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 74mg (25%) Sodium 1228mg (51%) Potassium 954mg (27%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 3115IU (62%) Vitamin C 29mg (32%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 376

% Daily Value*

Calories 376kcal 19%
Carbohydrates 31g 10%
Protein 32g 64%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 74mg 25%
Sodium 1228mg 51%
Potassium 954mg 20%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 3115IU 62%
Vitamin C 29mg 32%
Calcium 49mg 5%
Iron 3mg 17%

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