Moo Goo Gai Pan, a classic Cantonese dish, is a light, flavorful stir-fry that features tender chicken and fresh vegetables in a savory, well-balanced sauce. Known for its mild yet satisfying flavor profile, Moo Goo Gai Pan is the perfect choice when you want a nutritious and tasty meal that isn’t too heavy. This version uses common pantry ingredients, making it easy to recreate a restaurant-quality experience at home. Whether you’re new to Chinese cooking or a seasoned home chef, this recipe brings a delightful combination of textures and flavors, from crisp snow peas to juicy mushrooms, all perfectly coated in a silky, flavorful sauce.
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
For the Sauce:
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 teaspoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 2 cups mushrooms, sliced (button or cremini preferred)
- 1 cup snow peas, trimmed
- 1 cup carrots, thinly sliced
- 1 cup bamboo shoots, drained and sliced
- 1 cup water chestnuts, drained and sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Optional Garnish:
- Chopped green onions
- Sesame seeds
Instructions:
- Marinate the Chicken: In a mixing bowl, toss the sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch until well-coated . Toss well to coat the chicken evenly. Let the chicken marinate for at least 15 minutes while you prepare the remaining ingredients.
- Prepare the Sauce: In a tiny bowl, combine the chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Whisk thoroughly until smooth, then set the mixture aside for later.
- Cook the Chicken: Warm 1 tablespoon of vegetable oil in a spacious skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until golden and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Stir-Fry the Vegetables: In the same skillet, heat the remaining tablespoon of vegetable oil. Toss in the garlic and ginger, stir-frying for about 30 seconds until aromatic. Then, add the mushrooms, snow peas, carrots, bamboo shoots, and water chestnuts. Stir-fry the veggies for 3-5 minutes, until they are tender-crisp and retain their vibrant color.
- Combine and Finish: Add the cooked chicken back into the skillet with the vegetables. Give the sauce mixture a quick stir, then pour it over the chicken and veggies. Toss everything together to ensure an even coating. Let the stir-fry cook for another 2-3 minutes, or until the sauce thickens and the dish is fully heated.
- Serve and Garnish: Transfer the Moo Goo Gai Pan to a serving dish. Top with freshly chopped green onions and a sprinkle of sesame seeds, if desired. Serve the dish hot alongside steamed rice or noodles for a complete meal.
Conclusion:
This Moo Goo Gai Pan recipe is a fantastic way to enjoy a comforting, homemade meal that’s as delicious as it is nutritious. With tender chicken, fresh vegetables, and a balanced sauce, this dish brings a taste of classic Cantonese cuisine to your table. Perfect for family dinners or special occasions, it’s a quick, flavorful option that’s sure to please everyone.
Savory Moo Goo Gai Pan with Fresh Vegetables and Tender Chicken
Tender chicken and a medley of fresh vegetables arestir-fried in a light, savory sauce, creating a simple, balanced, and deliciousdish perfect for any occasion.
Ingredients
For the Chicken Marinade:
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
For the Sauce:
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 teaspoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil divided
- 2 cups mushrooms sliced (button or cremini preferred)
- 1 cup snow peas trimmed
- 1 cup carrots thinly sliced
- 1 cup bamboo shoots drained and sliced
- 1 cup water chestnuts drained and sliced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
Optional Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Marinate the Chicken: In a mixing bowl, toss the sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch until well-coated . Toss well to coat the chicken evenly. Let the chicken marinate for at least 15 minutes while you prepare the remaining ingredients.
- Prepare the Sauce: In a tiny bowl, combine the chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Whisk thoroughly until smooth, then set the mixture aside for later.
- Cook the Chicken: Warm 1 tablespoon of vegetable oil in a spacious skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until golden and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Stir-Fry the Vegetables: In the same skillet, heat the remaining tablespoon of vegetable oil. Toss in the garlic and ginger, stir-frying for about 30 seconds until aromatic. Then, add the mushrooms, snow peas, carrots, bamboo shoots, and water chestnuts. Stir-fry the veggies for 3-5 minutes, until they are tender-crisp and retain their vibrant color.
- Combine and Finish: Add the cooked chicken back into the skillet with the vegetables. Give the sauce mixture a quick stir, then pour it over the chicken and veggies. Toss everything together to ensure an even coating. Let the stir-fry cook for another 2-3 minutes, or until the sauce thickens and the dish is fully heated.
- Serve and Garnish: Transfer the Moo Goo Gai Pan to a serving dish. Top with freshly chopped green onions and a sprinkle of sesame seeds, if desired. Serve the dish hot alongside steamed rice or noodles for a complete meal.