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Flavorful Classic Moo Goo Gai Pan Recipe

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A quick and easy homemade version of the classic Cantonese stir-fry featuring tender chicken, crisp mushrooms, and fresh vegetables in a light savory sauce. Perfect for busy weeknights and adaptable for various dietary preferences.

Ingredients

Scale
  • 1 pound (450g) chicken breast, thinly sliced
  • 8 oz (225g) fresh mushrooms, sliced (button or cremini)
  • 1 cup (100g) snow peas, trimmed and cleaned
  • ½ cup (120g) bamboo shoots, sliced (canned, rinsed)
  • ½ cup (120g) sliced water chestnuts
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tbsp Shaoxing wine (or dry sherry or splash of rice vinegar)
  • ½ cup (120ml) chicken broth, low sodium
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • Salt and pepper, to taste

Instructions

  1. Thinly slice chicken breast against the grain. Toss with 1 tsp soy sauce and 1 tsp cornstarch. Marinate for 10 minutes.
  2. In a small bowl, mix 3 tbsp soy sauce, oyster sauce, Shaoxing wine, chicken broth, and 1 tsp cornstarch until smooth. Set aside.
  3. Prepare vegetables: slice mushrooms, trim snow peas, drain and slice bamboo shoots and water chestnuts, chop green onions, mince garlic and ginger.
  4. Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  5. Add marinated chicken in a single layer; stir occasionally and cook 3-4 minutes until just cooked and lightly golden. Remove and set aside.
  6. In the same wok, add more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant.
  7. Add mushrooms, bamboo shoots, water chestnuts, and snow peas. Stir-fry 3-4 minutes until tender-crisp.
  8. Return chicken to wok. Stir sauce again and pour over chicken and vegetables. Stir continuously 1-2 minutes until sauce thickens and coats everything.
  9. Drizzle sesame oil, toss to combine, sprinkle with green onions. Season with salt and pepper to taste.
  10. Serve hot over steamed rice or noodles.

Notes

Keep heat high and stir constantly to avoid steaming vegetables. Remove chicken as soon as opaque to keep it juicy. Adjust sauce thickness by adding chicken broth or cornstarch slurry as needed. Use Shaoxing wine for authentic flavor or substitute dry sherry or rice vinegar. For vegetarian version, replace chicken with firm tofu and use vegetable broth and vegetarian oyster sauce.

Nutrition

Keywords: moo goo gai pan, Chinese stir-fry, chicken stir-fry, easy Chinese recipe, homemade Chinese food, quick dinner, classic Chinese dish

Find it online: https://emacrave.com/flavorful-classic-moo-goo-gai-pan-recipe-easy-homemade-step-by-step-guide/