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Our easy Moo Goo Gai Pan is filled with chicken and veggies and covered in a delicious homemade sauce perfect for dining at home.
Mom’s Favorite!
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 Aaian – 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 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.
ingredients
PREP TIME: 5 minutes
COOK TIME: 45 minutes
- 2 tablespoons vegetable oil, divided – or sesame oil
- 1 cup fresh mushrooms, sliced – shiitake mushrooms or cremini mushrooms
- 2 cups chopped broccoli florets – or other veggies like carrots, baby bok choy, Chinese cabbage, celery, or bell peppers
- 1 cup snow peas – or sugar snap peas
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 (15-ounce) can whole straw mushrooms, drained
- 2 teaspoons minced garlic – see How to Mince Garlic
- 1 pound skinless, boneless chicken breast, cut into strips – 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.
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ cup chicken broth – or chicken stock
- 1 teaspoon garlic salt (with parsley flakes)
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 1 cup fresh mushrooms, 2 cups broccoli florets, 8 ounces water chestnuts, 1 cup snow peas, and 1 can 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 2 teaspoons garlic, and cook for a few seconds until it turns golden brown.
- Add 1 pound 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 1 tablespoon cornstarch, 1 tablespoon sugar, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and ¼ cup 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.
Complete The Meal
Sides
Homemade Fried Rice
20 mins
Cream Cheese Wontons
15 mins
Egg Roll Recipe
20 mins
Chicken Lettuce Wrap Recipe
20 mins
Asian Chicken Recipes
Baked Teriyaki Chicken
35 mins
Sweet and Sour Chicken
25 mins
Sesame Chicken
1 hr 18 mins
General Tso’s Chicken
20 mins
Collections
Moo Goo Gai Pan
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!
Video
Notes
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.
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.