It’s no secret we LOVE Chinese food, especially chicken dishes like this Moo Goo Gain Pan!
Moo Goo Gai Pan translates to mushrooms with sliced chicken and it is packed with both! This was the dish mom ordered every time we went out for Asian and now we love it too.
We love it so much, we came up with our own version that is quick (prepped in 5 minutes), simple (just a few steps), and SO flavorful! And it’s mom approved. 😉
It’s packed with veggies and plenty of chicken for one hearty dish we know you will LOVE too!!! Serve it with rice or chow mein or enjoy on its own.
Why we think you’ll love it:
- Packed with veggies. It’s loaded with broccoli and peas for plenty of greens that are easy to love.
- Quick prep. Just 5 minutes of prep, this easy dinner idea is on the table in under an hour.
- The flavor. The sauce is simple and so flavorful! It’s the perfect accompaniment to the chicken and veggies.
Moo Goo Gai Pan Ingredients
- Vegetable oil, divided (2 tablespoons) – Heats quickly for stir frying, helping veggies sear without steaming. You can also use sesame oil
- Fresh mushrooms, sliced (1 cup) – Add savory depth and meaty texture that soaks up sauce. Shiitake mushrooms or cremini mushrooms would also be delicious!
- Chopped broccoli florets (2 cups) – Brings color, crunch, and extra nutrition. Try other veggies like carrots, baby bok choy, Chinese cabbage, celery, or bell peppers.
- Snow peas (1 cup) – Stays crisp tender and add sweetness. Swap with sugar snap peas for more sweetness.
- Sliced water chestnuts, drained (8 ounce can, 1) – Keeps their crunch for added contrast in every bite.
- Whole straw mushrooms, drained (15 ounce can, 1) – Adds classic restaurant style mushroom flavor and variety.
- Minced garlic (2 teaspoons) – Fragrant base that boosts the sauce. See How to Mince Garlic.
- Skinless, boneless chicken breast, cut into strips (1 pound) – For even thin sliced chicken freeze the boneless skinless chicken breast for 20 minutes or until firm, but not frozen. Remove from the freezer and slice against the grain into even strips.
- Cornstarch (1 tablespoon) – Thickens the sauce to glossy, clingy perfection.
- Sugar (1 tablespoon) – Balances savory notes and rounds out the flavors.
- Soy sauce (2 tablespoons) – Salty umami backbone for the stir fry.
- Rice vinegar (1 tablespoon) – Adds bright acidity so the dish does not taste heavy.
- Chicken broth (¼ cup) – Savory liquid base that carries the seasonings. You can also use chicken stock if you prefer.
- Garlic salt, with parsley flakes (1 teaspoon) – Easy seasoning that layers more garlicky flavor.
How to Make Moo Goo Gai Pan
VEGGIES. Heat 1 tablespoon of vegetable oil, in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli florets, water chestnuts, snow peas, and straw mushrooms.
Cook and stir veggies for about 5 minutes. Remove veggies from the wok, and set aside. Clean off the wok/skillet.
CHICKEN. Heat 1 tablespoon of vegetable oil in the wok until it begins to smoke. Stir in garlic, and cook for a few seconds until it turns golden brown.
Add chicken strips, and cook over medium-high heat for about 5 minutes or until there is no pink in the center of the chicken. Keep the stir-fry pan consistently hot and do not overcook the chicken.
SAUCE. In a small bowl, stir cornstarch, 1sugar, soy sauce, rice vinegar, and chicken broth or chicken stock. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy.
SERVE. Return the vegetables to the wok/skillet, and toss with the sauce until all coated. Serve immediately.
Kristyn’s Recipe Tips
- Slice chicken while slightly firm from a short chill, it makes thin, even strips.
- Stir fry in batches so the pan stays hot and veggies stay crisp.
- Whisk the cornstarch slurry smooth before adding, then simmer briefly until glossy.
- Taste and adjust salt at the end, soy brands vary, so start light.
- Make ahead and store: Refrigerate up to 3 to 4 days, reheat in a hot skillet with a splash of broth to revive the sauce; freeze up to 2 to 3 months for easy meals.
Moo Goo Gai Pan Recipe
Video
Ingredients
- 1 tablespoon vegetable oil
- 1 cup fresh mushrooms, sliced
- 2 cups chopped broccoli florets
- 1 cup snow peas
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 (15-ounce) can whole straw mushrooms, drained
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 pound skinless, boneless chicken breast, cut into strips
- 1 tablespoon corn starch
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ cup chicken broth
- 1 teaspoon garlic salt (with parsley flakes)
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, water chestnuts, snow peas, and straw mushrooms.
- Cook and stir veggies for about 5 minutes. Remove veggies from the wok, and set aside. Clean off the wok/skillet.
- Heat the remaining tablespoon of vegetable oil in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden brown. Add the chicken, and cook for about 5 minutes or until there is no pink in the center of the chicken.
- In a small bowl, stir cornstarch, sugar, soy sauce, rice vinegar, and chicken broth. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy.
- Return the vegetables to the wok/skillet, and toss with the sauce until all coated. Serve immediately and ENJOY!
Notes
- Slice chicken while slightly firm from a short chill, it makes thin, even strips.
- Stir fry in batches so the pan stays hot and veggies stay crisp.
- Whisk the cornstarch slurry smooth before adding, then simmer briefly until glossy.
- Taste and adjust salt at the end, soy brands vary, so start light.
- Make ahead and store: Refrigerate up to 3 to 4 days, reheat in a hot skillet with a splash of broth to revive the sauce; freeze up to 2 to 3 months for easy meals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. For best results, reheat in a skillet with a little olive oil, or use the microwave.
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This post was originally published January 2018.
Great recipe. The only thing I changed was the mushrooms – I used fresh sliced Baby Bells. Like them a lot better than the straw mushrooms.
Sounds delicious!!
This is such a great recipe! My family loved it and it will be making a regular appearance on our menu.
This was the best homemade Chinese food I’ve had! The chicken in it was super tender and moist.