Moo Goo Gai Pan

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This delicious Moo Goo Gai Pan is a quick and easy chicken and mushroom stir fry for your busy weeknights! This vegetable-packed and saucy dish is perfect with rice.

Serve this dish with my perfect fluffy rice or noodles. This recipe gives my Teriyaki Chicken Stir Fry a run for its money!

MOO GOO GAI PAN

What is Moo Goo Gai Pan? It’s basically an Asian stir fry with chicken and mushrooms. It is common to add other vegetables, popular to Chinese cuisine, like snow peas, carrots, water chestnuts, cabbage, etc. This dish is very easy to make, especially if you have a frozen Asian veggie mix on hand. The sauce is nutty, salty and delicious. This stir fry is so much better than takeout and so easy to make at home.

Moo Goo Gai Pan Ingredients (your shopping list):

• chicken breast
• cornstarch
• soy sauce
• sesame oil
• mushrooms
• Asian stir fry vegetables (snow peas, edamame, carrots, baby corn, etc.)
• water chestnuts
• garlic
• ginger
• chicken stock
• salt and pepper
• olive oil

How to make Moo Goo Gai Pan?

• Start by preparing the marinade and pour it over chicken. Let it sit in the fridge for about 30 minutes.
• Cook rice or noodles in the meantime.
• Saute veggies, starting with carrots (unless you are using a steamable veggie mix). Add mushrooms and saute until fragrant. Remove onto a plate.
• Add more oil to skillet and cook chicken until no longer pink. Add all vegetables and stir in.
• In a small bowl, mix sauce ingredients and pour over chicken.
• Cook until sauce thickens.
• Serve over rice or noodles.

Moo Goo Gai Pan Sauce:

The sauce is very simple and made with chicken stock (low-sodium is recommended), cornstarch, soy sauce and sesame oil. Mix everything well together and pour over cooked chicken and veggies. Simmer until it thickens.

Can I use Asian veggie mix for this recipe?

Yes! I always have a bag of a frozen veggie mix for dishes like this. Simply thaw them or steam in the microwave and stir into mushrooms, before cooking chicken.

Can I make it into a vegetarian meal?

Absolutely! Skip the chicken and use tofu or add beans for protein. This dish is fantastic packed with veggies and served over cauliflower rice.

Can I make this dish ahead of time?

If you want to make this dish ahead of time, I recommend cooking the chicken and veggies and storing the sauce ingredients separately. Pour sauce over chicken and simmer until it thickens, just before serving.

More easy Asian Takeout recipes:

• 10-Minute Teriyaki Shrimp
• Chicken Teriyaki Stir Fry
• Chicken Lettuce Wraps
• Chicken Chow Mein
• Easy Mongolian Beef

For more recipes, feel free to browse our Asian category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out! 😀

5 from 6 votes

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Moo Goo Gai Pan

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This delicious Moo Goo Gai Pan is a quick and easy chicken and mushroom stir fry for your busy weeknights! This vegetable-packed and saucy dish is perfect with rice.

Course: Main Course

Cuisine: Asian

Keyword: moo goo gai pan, stir fry

Servings: 4 servings

Calories: 282 kcal

Author: Anna

Ingredients

for stir fry:

• 1 lb boneless skinless chicken breast
• 2 teaspoons apple cider vinegar
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoon olive oil divided
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 6 oz. white mushrooms sliced
• Asian vegetable mix See note
• 8 oz. water chestnuts drained

for the sauce:

• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

US Customary - Metric

Instructions

1. Cut chicken into 1" bite-size pieces. Place in a medium bowl. Add vinegar and soy sauce and mix well. Sprinkle cornstarch over chicken and toss to coat. Cover the bowl and refrigerate for 30 minutes.
2. Heat up 1 tablespoon of oil in a skillet. Add mushrooms and saute until soft and fragrant. If using steamable veggie mix, steam in the microwave and then stir in with mushrooms. Remove onto a plate. Set aside.
3. Add more oil to the skillet. Add chicken and cook, stirring often, until no longer pink.
4. Return veggies to skillet and stir in with chicken.
5. In a small bowl, whisk chicken stock, cornstarch, soy sauce and sesame oil. Pour mixture over chicken and vegetables.
6. Simmer on medium-low heat until the sauce thickens.
7. Season the dish with salt and pepper. Serve over rice of noodles.

Recipe Notes

If you don't have veggie mix on hand, you can use thinly sliced raw carrots and saute them first (before mushrooms). You can use snap peas, Asian cabbage, bamboo shoots, etc.

Please note that the nutrition value is an ESTIMATE. It will depend on what veggie mix you use, or if you use fresh vegetables.

Nutrition Facts

Moo Goo Gai Pan

Amount Per Serving

Calories 282 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 74mg25%

Sodium 1152mg50%

Potassium 704mg20%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 3g3%

Protein 29g58%

Vitamin A 35IU1%

Vitamin C 3.5mg4%

Calcium 8mg1%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.