Moo Goo Gai Pan Chinese Stir Fry

Looking for a light and flavorful stir fry? Moo Goo Gai Pan is a classic Chinese-American dish packed with tender chicken and fresh vegetables in a savory sauce. It’s a quick, healthy, and delicious meal perfect for any night of the week.

Moo Goo Gai Pan has its roots in Cantonese cuisine, where it was traditionally prepared with mushrooms (moo goo) and chicken (gai pan).

Over the years, it evolved to include a variety of vegetables, making it a vibrant and nutritious dish.

This recipe is my personal take, inspired by memories of enjoying it at family dinners and takeout nights.

It’s easy to prepare at home and tastes even better than your favorite restaurant version!

Why You’ll Love This

1. Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
2. Healthy: Packed with lean protein and fresh vegetables, it’s a wholesome meal option.
3. Customizable: Use your favorite vegetables or swap chicken for tofu to make it vegetarian.
4. Authentic Flavor: A savory sauce brings a true taste of Chinese cuisine to your table.

Ingredients

• For the Stir Fry:
  • 1 lb chicken breast, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1/2 cup carrots, thinly sliced
  • 1/4 cup water chestnuts, sliced
  • 2 tbsp vegetable oil
• For the Sauce:
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp water
• Optional Garnish:
  • Green onions, sliced
  • Sesame seeds

Equipment

• Large wok or skillet
• Sharp knife
• Cutting board
• Small bowl for sauce mixing

Step-by-Step Instructions

1. Prepare the Ingredients: Slice the chicken and vegetables into bite-sized pieces for even cooking.
2. Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set aside.
3. Cook the Chicken: Heat 1 tbsp of oil in a wok or skillet over medium-high heat. Add the chicken and stir fry until fully cooked. Remove and set aside.
4. Stir Fry Vegetables: Add the remaining oil to the wok. Toss in the mushrooms, broccoli, carrots, snow peas, and water chestnuts. Stir fry for 3-4 minutes until tender-crisp.
5. Combine Chicken and Sauce: Return the chicken to the wok. Pour the prepared sauce over the ingredients, stirring well to coat everything evenly.
6. Simmer the Sauce: Allow the sauce to thicken by cooking for 1-2 minutes, stirring constantly.
7. Serve Hot: Transfer to a serving dish, garnish with green onions or sesame seeds if desired, and enjoy with steamed rice or noodles.

Tips for Success

1. Slice Evenly: Ensure chicken and vegetables are cut into uniform pieces to cook evenly.
2. High Heat is Key: Use high heat for stir frying to retain the crisp texture of vegetables.
3. Don’t Overcrowd the Pan: Cook in batches if needed to maintain the heat.
4. Prep Ahead: Have all ingredients chopped and sauce ready before starting to cook.

Nutrition Facts

• Calories: 260 per serving
• Protein: 28g
• Carbohydrates: 12g
• Fat: 10g
• Fiber: 4g

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Chinese-American
Servings: 4
Estimated Cost: $12

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Moo Goo Gai Pan Chinese Stir Fry

Looking for a light and flavorful stir fry? Moo Goo Gai Pan is a classic Chinese-American dish packed with tender chicken and fresh vegetables in a savory sauce. It’s a quick, healthy, and delicious meal perfect for any night of the week.

Course Side Dish

Cuisine Chinese-American

Keyword Moo Goo Gai Pan Chinese Stir Fry, Moo Goo Gai Pan Chinese Stir Fry Recipe Ideas, Recipe Ideas

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 260kcal

Cost 12$

Ingredients

• 1 lb chicken breast thinly sliced
• 1 cup mushrooms sliced
• 1 cup broccoli florets
• 1 cup snow peas
• ½ cup carrots thinly sliced
• ¼ cup water chestnuts sliced
• 2 tbsp vegetable oil
• ½ cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

• Prepare the Ingredients: Slice the chicken and vegetables into bite-sized pieces for even cooking.
• Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set aside.
• Cook the Chicken: Heat 1 tbsp of oil in a wok or skillet over medium-high heat. Add the chicken and stir fry until fully cooked. Remove and set aside.
• Stir Fry Vegetables: Add the remaining oil to the wok. Toss in the mushrooms, broccoli, carrots, snow peas, and water chestnuts. Stir fry for 3-4 minutes until tender-crisp.
• Combine Chicken and Sauce: Return the chicken to the wok. Pour the prepared sauce over the ingredients, stirring well to coat everything evenly.
• Simmer the Sauce: Allow the sauce to thicken by cooking for 1-2 minutes, stirring constantly.
• Serve Hot: Transfer to a serving dish, garnish with green onions or sesame seeds if desired, and enjoy with steamed rice or noodles.

Notes

1. Slice Evenly: Ensure chicken and vegetables are cut into uniform pieces to cook evenly.
2. High Heat is Key: Use high heat for stir frying to retain the crisp texture of vegetables.
3. Don’t Overcrowd the Pan: Cook in batches if needed to maintain the heat.
4. Prep Ahead: Have all ingredients chopped and sauce ready before starting to cook.

Common Questions

1. Can I use other proteins instead of chicken?
Yes, shrimp, beef, or tofu work well as substitutes.

2. Can I make this gluten-free?
Use tamari or a gluten-free soy sauce and check labels on oyster sauce and chicken broth.

3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

4. Can I freeze Moo Goo Gai Pan?
While it’s best fresh, you can freeze it without the sauce. Add sauce after reheating.

Enjoy creating this delicious dish at home, and may it bring warmth and joy to your table.

Happy cooking!