Moo Goo Gai Pan

This authentic Moo Goo Gai Pan brings together tender chicken breast and crisp vegetables in a silky, savory sauce. A beloved Cantonese-American dish that's surprisingly simple to make at home, featuring mushrooms, snow peas, and water chestnuts in a delicate oyster sauce-based glaze.

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Course: Main Course

Cuisine: Chinese

Keyword: Chicken

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 245kcal

Equipment

Ingredients

For the Chicken Marinade:

1 lb boneless chicken breast sliced thin
2 tsp cornstarch
½ tsp salt
For the Stir-Fry:
2 tbsp vegetable oil
4 cloves garlic minced
5 stalks green onions chopped
10 oz white mushrooms sliced
2 carrots sliced diagonally
1 cup snow peas trimmed
1 5 oz can bamboo shoots, drained
2 5 oz cans water chestnuts, drained and sliced

For the Sauce:

¾ cup low-sodium chicken broth
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp Shaoxing wine
Sesame seeds for garnish

Instructions

Slice chicken breast into thin pieces and marinate with cornstarch and salt for 10 minutes.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add minced garlic and chopped green onions, stir-fry for 30 seconds until fragrant.
Add marinated chicken to the wok and cook for 3-4 minutes until chicken is cooked through and no longer pink.
Add sliced mushrooms and carrots, stir-fry for 2 minutes until mushrooms begin to soften.
Add snow peas, bamboo shoots, and water chestnuts, stir-fry for another 2 minutes.
In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, and Shaoxing wine.
Pour sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until sauce thickens slightly.
Remove from heat and garnish with sesame seeds before serving hot.

Notes

Cut all vegetables uniformly to guarantee even cooking

Don't overcook the vegetables - they should remain crisp-tender

Shaoxing wine can be substituted with dry sherry or rice wine

For extra sauce thickness, mix 1 tsp cornstarch with 1 tbsp cold water and add during step 8

Vegetables can be prepped up to 4 hours ahead and stored covered in refrigerator

Serve immediately over steamed jasmine rice for best results

Nutrition