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Moo Goo Gai Pan

The name Moo Goo Gai Pan translates to “mushroom chicken slices” in Cantonese, and that’s exactly what this dish is—a delicious stir-fry made with sliced chicken and mushrooms, plus a variety of fresh vegetables, all coated in a light yet flavorful brown sauce.

Ingredients

For the Chicken Marinade:

  • 1 lb chicken breast, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional)

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 1 cup button mushrooms or shiitake mushrooms, sliced
  • ½ cup carrots, julienned
  • ½ cup snap peas (or snow peas)
  • ½ cup water chestnuts, sliced (optional)
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

For the Sauce:

  • ¾ cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)

For Garnish:

  • 2 tablespoons chopped green onions
  • 1 teaspoon sesame seeds (optional)

Instructions

Step-by-Step Instructions

1. Marinate the Chicken

  • In a bowl, mix sliced chicken with soy sauce, cornstarch, and sesame oil.
  • Let it sit for 10-15 minutes while preparing the vegetables.

2. Prepare the Sauce

  • In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, and sugar.
  • Mix the cornstarch with water to create a slurry and set aside.

3. Cook the Chicken

  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
  • Add the marinated chicken and stir-fry for 3-4 minutes until cooked through.
  • Remove the chicken and set aside.

4. Stir-Fry the Vegetables

  • Add the remaining 1 tablespoon of oil to the wok.
  • Stir-fry mushrooms, carrots, snap peas, and onions for 2-3 minutes.
  • Add the garlic and ginger and cook for 30 seconds until fragrant.

5. Combine Everything

  • Return the cooked chicken to the wok.
  • Pour in the sauce mixture, then stir in the cornstarch slurry.
  • Cook for 1-2 minutes, stirring, until the sauce thickens and coats the ingredients.

6. Serve & Enjoy

  • Garnish with green onions and sesame seeds.
  • Serve hot over steamed rice or noodles.

Notes

Tips for the Best Moo Goo Gai Pan

  • Use Fresh Mushrooms – They add an authentic, earthy flavor.
  • Slice Chicken Thinly – Thin slices cook quickly and stay tender.
  • Don’t Overcook the Veggies – Keep them crisp for the best texture.
  • Adjust the Sauce – Add a bit more soy sauce or broth to your taste.
  • Author: niold.com