Moo Goo Gai Pan is a classic Chinese dish! Tender chicken pieces and mushrooms with crisp vegetables such as carrots, water chestnuts, and snow peas all stir-fried together with a savory sauce. Way better than take out and it only 20 minutes!
I am all about skipping the take out and making Chinese food at home. If you love Chinese food as much as I do try this Skinny Slow Cooker Kung Pao Chicken, Awesome Kung Pao Shrimp or Instant Pot Beef and Broccoli.
Moo Goo Gai Pan Recipe
Seriously! Skip takeout and make this at home. It’s one of my all-time favorite Chinese dishes. Don’t get me wrong, I love me some takeout, but I also love to make moo goo gai pan at home and enjoy it in the comfort of my sweatpants. It is so much better than I thought it could ever be! The combo of tender chicken pieces and crisp veggies all in a savory sauce is amazing. You are going to love how easy and delicious this moo goo gai pan recipe is! It truly is better than takeout.
There is little to no seasoning on moo goo gai pan. Just the perfect sweet and savory sauce that enhances all the flavors in this dish! You will have dinner on the table in less than 20 minutes. If you are craving Chinese food, skip those expensive food delivery apps and make this Moo Goo Gai Pan recipe instead! You won’t regret it and your family will love every bite!
Where Does Moo Goo Gai Pan Come From?
Moo Goo Gai Pan is best known for being a popular Chinese takeout dish. It’s part of Cantonese cuisine and usually includes chicken and mushrooms that are served with other vegetables depending on your preference and where it is prepared. It’s a quick and easy Chinese dish that is now modernized into an American-Chinese stir fry.
Ingredients for Moo Goo Gai Pan
This is everything you need to make a delicious moo goo gai pan stir fry! All the flavors from the ingredients blend so well together to make this a fresh and hearty meal. Check out the recipe card for exact measurements!
- Olive Oil: Used to cook the chicken in.
- Chicken Thighs: I cut my chicken thighs into 1 inch chunks but if you like the classic Chinese thin sliced cuts of meat that will work too. Just be sure not to overcook your sliced chicken since it is thinner. If you don’t want to use thigh meat, you can also use boneless skinless chicken breasts.
- Salt and Pepper: Help to enhance all of the tasty flavors of moo goo gai pan. Season to taste!
- Vegetables: The great thing about stir fries is that you can throw in leftover veggies that you have in the fridge. I used carrots, mushrooms, water chestnuts, and snow peas! Bok choy, bamboo shoots, celery, or cabbage are great options as well.
- Chopped Green Onions and Sesame Seeds: For garnish! These add a little extra flavor and also give the moo goo gai pan great presentation.
For the Sauce:
- Chicken Broth: This is the liquid gold that makes the moo goo gai pan sauce come to life! It adds depth of flavor and richness to the dish.
- Soy Sauce: This umami bomb ties everything together in the sauce. It gives the dish that classic savory taste we all know and love.
- Brown Sugar: Sweet, sweet brown sugar! This guy brings balance to the moo goo gai pan sauce by adding a touch of sweetness that complements the salty and savory flavors.
- Garlic: This tiny but mighty ingredient packs a flavorful punch in the sauce. It adds a subtle yet powerful garlicky aroma and taste that will make your mouth water.
- Hoisin Sauce: This sweet and savory sauce is a staple in Chinese cuisine, and it adds a unique flavor to the moo goo gai pan sauce.
- Sesame Oil: Just a small amount of sesame oil goes a long way in adding nuttiness and depth to the sauce.
- Cornstarch: Cornstarch is the key to achieving the perfect consistency in the moo goo gai pan sauce. It thickens the sauce just enough to coat the chicken and veggies without being too heavy.
- Water: Last but not least, water! It’s what helps to bring all the ingredients together and create a delicious, cohesive sauce. It’s like the glue that holds everything together, and also helps to adjust the sauce’s consistency.
Recipe for Moo Goo Gai Pan
You can’t go wrong with this Chinese dinner staple. It’s quick, simple to make and served up hot and ready in less than 20 minutes. Time to gather up your ingredients and a saucepan! This saucy, savory dish is the perfect solution for a hungry family on busy weeknights.
- Cook Chicken: In a large skillet or wok add the olive oil and turn to medium high heat. Then salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
- Sauté Vegetables: Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snow peas and sauté for a minute more.
- Whisk Sauce Ingredients: To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
- Combine: Add the chicken back to the wok and pour the sauce on top and let simmer until it starts to thicken.
Tips and Tricks
This moo goo gai pan recipe is foolproof and really hard to get wrong. But here are a few extra tips to make sure your meal turns out as delicious as your favorite Chinese restaurant!
- Vegetable Size: It’s best to cut the vegetables all the same size and width. This will help ensure that they cook evenly and at the same rate.
- Don’t Overcook the Veggies: Moo goo gai pan is all about fresh, crisp veggies. To ensure they retain their texture and flavor, don’t overcook them. They should be tender but still have a bit of crunch.
- Don’t Overcrowd the Pan: When cooking the chicken and veggies, make sure not to overcrowd the pan. This can cause the ingredients to steam instead of sear, resulting in a mushy texture.
- Cutting Chicken: When cutting the chicken a simple trick is to place the chicken in the freezer for about 20 to 30 minutes. Letting the chicken become hard but not frozen helps cut the chicken easier. Be sure to cut against the grain for best results. At this time, it is best to slice the chicken into thin slices or one inch chunks depending on what you prefer.
- Keep Your Wok Hot: Make sure your wok or skillet is always hot when cooking the chicken and vegetables. This will help them become seared to perfection!
- Serve With Rice: Moo goo gai pan is traditionally served with steamed rice, which helps to soak up the delicious sauce and balance out the flavors. Yum!
Make it a Complete Meal!
These other easy Chinese dishes are great for serving alongside your moo goo gai pan! Adding a side salad like my Chinese Chicken Pasta Salad with Sesame Dressing, 20-Minute Vegetable Lo Mein or a simple white rice can make this into a complete meal that rivals your favorite takeout spot.
Storing Leftovers
If you have leftover moo goo gai pan, keep it! It’s so easy to heat up for a quick and delicious lunch. Chinese food is one of those things that tastes just as good the next day.
- In the Refrigerator: Store in an airtight container for 3-4 days.
- Reheating: Reheat over the stove at medium heat until warmed through. Make sure the internal temperature of your chicken reaches 165 degrees Fahrenheit. Enjoy with white rice.
More Amazing Asian Recipes to Try
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Dinner
Baked Kung Pao Chicken
Soup Recipes
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Easy Moo Goo Gai Pan Recipe
Equipment
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Want to make this even easier? Here are a few products that I LOVE:
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Wok or Skillet
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken thighs or breasts cubed
- salt and pepper
- 3 large carrots sliced
- 8 ounces mushrooms sliced
- 8 ounces water chestnuts
- 1 cup snow peas
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- chopped green onions and sesame seeds for garnish
Instructions
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In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
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Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.
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To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
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Add the chicken back to the wok and pour the sauce on top and let simmer until it starts to thicken.
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