How to Make Moo Goo Gai Pan (Chicken & Mushrooms) | The Secret of Authentic Chinese Food

Marinate the Chicken: In a bowl, toss the sliced chicken with 1 Tbsp soy sauce and 1 tsp cornstarch. Let rest 5 minutes.

Mix the Sauce: Whisk together chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and remaining cornstarch in a small bowl. Set aside.

Stir‑Fry Chicken: Heat 1 Tbsp vegetable oil in a wok or large skillet over medium‑high heat. Add the chicken in a single layer and stir‑fry 2–3 minutes until just cooked through. Transfer to a plate.

Cook Vegetables: Add remaining 1 Tbsp oil to the pan. Stir in garlic and ginger, sauté 30 seconds until fragrant. Add mushrooms, carrots, bamboo shoots, and water chestnuts; stir‑fry 2–3 minutes until veggies are crisp‑tender.

Combine & Thicken: Return chicken to the skillet. Give the sauce a quick whisk and pour it in. Cook, stirring constantly, until the sauce bubbles and thickens, about 1–2 minutes.

Finish & Serve: Stir in snow peas and scallions; cook 30 seconds more to heat through. Transfer to a serving platter and serve immediately with steamed rice.

Enjoy your homemade Moo Goo Gai Pan —tender chicken and crisp vegetables in a savory sauce!

For a complete Chinese‑American feast, don’t miss our  Sweet and Sour Pork: Crispy, Tangy Takeout Favorite at Home  for that perfect balance of bite and brightness, start your appetizer round with  Perfect Crispy Crab Rangoon: Easy Homemade Wonton Appetizers , and elevate your mains with a savory  Beef and Broccoli Stir‑Fry: Restaurant‑Quality in 30 Minutes .

1. Fresh, Wholesome Ingredients
2.  You control what goes into your stir‑fry by cooking at home—no added preservatives, fillers, or excessive sodium. You can choose organic chicken, locally grown mushrooms, and crisp garden‑fresh vegetables.
3. Lightning‑Fast Cooking
4.  A well‑organized stir‑fry can be completed in under 30 minutes from prep to plate. The high‑heat, quick‑cook method locks in flavor and nutrients, making Moo Goo Gai Pan ideal for busy weeknight dinners.
5. Balanced Nutrition
6.  Lean protein from chicken, fiber, and vitamins from vegetables like mushrooms, snow peas, and carrots, plus a light sauce lower in fat and sugar than many takeout versions—this dish checks all the boxes for a healthy, satisfying meal.
7. Customizable to Your Taste
8.  If you prefer extra crunch, add baby corn or water chestnuts. If you want more color, toss in broccoli florets or bell peppers. If you need a gluten‑free option, use tamari instead of soy sauce. Moo Goo Gai Pan welcomes personalization.
9. Impressive Yet Easy
10.  Stir‑fry might sound intimidating, but with the proper organization, you'll feel like a pro. Serving an elegant, restaurant‑style dish at home has never been more achievable.

• Recommended Cut : Boneless, skinless chicken breast or tenderloin offers a lean, mild flavor. You may also use chicken thighs for extra juiciness, though thighs require slightly longer cooking.
• Slicing Tip : Slice the chicken thinly—about ¼‑inch thick—on a diagonal against the grain. This ensures tenderness and quick, even cooking.

• Mushrooms : White button, cremini, or shiitake all work beautifully. Look for firm, dry caps without spots. Slice uniformly for even cooking.
• Snow Peas or Sugar Snap Peas : Provide a vibrant green color and crunch. Trim the ends and remove the fibrous string along the seam.
• Carrots : Peel and slice on the diagonal into thin ovals for both aesthetics and quick cooking.
• Optional Add‑Ins : Bamboo shoots, water chestnuts, baby corn, broccoli florets, or bell pepper strips add variety and nutrients.

• Garlic : Use fresh garlic cloves, minced finely to avoid large raw pieces.
• Ginger : Peel and mince about 1 teaspoon of fresh ginger for a warm, aromatic kick.
• Scallions : Slice both white and green parts for garnish and milder onion flavor.

• Chicken Broth or Water : Provides the liquid base; low‑sodium broth lets you control salt.
• Soy Sauce : Low‑sodium light soy sauce brings umami without overpowering saltiness.
• Oyster Sauce : Adds depth, sweetness, and a hint of oceanic flavor. For vegetarian versions, use mushroom sauce.
• Sesame Oil : A slight drizzle at the end imparts a nutty finish.
• Sugar : Balances the savory elements—use granulated sugar or a natural sweetener like honey.
• Cornstarch Slurry : Equal parts cornstarch and water (about 1 teaspoon each) thicken the sauce to a clingy, glossy consistency.

• High‑Smoke‑Point Oils : Canola, vegetable, or peanut oil are ideal for the high heat required in stir‑frying.

1. Wok or Large Skillet
2.  A wok heats quickly and distributes heat evenly, promoting that signature "wok hei" flavor. If you don't have a wok, a heavy‑bottomed, nonstick skillet works too—just be sure it gets hot.
3. Sharp Knife
4.  A well‑sharpened chef's knife ensures clean, precise cuts, which is crucial for uniform cooking.
5. Cutting Board
6.  Use a dedicated board for cutting raw chicken to avoid cross‑contamination. A second board for vegetables is ideal.
7. Small Bowls for Sauce and Slurry
8.  Mix your sauce and cornstarch slurry ahead of time to streamline cooking.
9. Tongs or Spatula
10.  Sturdy utensils help you toss ingredients without mashing delicate vegetables.
11. Prep Bowls
12.  Organize sliced chicken, veggies, aromatics, and sauces in separate bowls. This "mise en place" approach keeps the cooking flow smooth.

• Toss sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a medium bowl.
• Let rest for 5–10 minutes while you prepare the vegetables.

• For broccoli or carrots, you may briefly blanch (30 seconds in boiling water) and then shock in ice water to preserve color and shorten stir‑fry time. Drain well.

• Place the wok over high heat. Once it begins to smoke lightly, swirl in 2 tablespoons of oil to coat the surface.

• Add the marinated chicken in a single layer.
• Stir‑fry for 2–3 minutes, tossing occasionally, until the chicken is just cooked through and starting to brown.
• Remove chicken from the wok and transfer to a plate.

• Lower heat to medium‑high. Add a bit more oil if necessary.
• Sauté minced garlic and ginger for 20–30 seconds until fragrant, taking care not to burn.

• Add mushrooms, snow peas, carrots, and any other chosen veggies.
• Stir‑fry for 2–3 minutes until they reach crisp‑tender doneness.

• Return the chicken to the wok.
• Give your prepared sauce (broth, soy sauce, oyster sauce, sugar, sesame oil) a quick stir, then pour it in.
• Stir to combine, then drizzle in the cornstarch slurry while stirring constantly.
• Cook another 1–2 minutes until the sauce thickens and coats all ingredients in a glossy sheen.

• Toss in sliced scallions.
• Transfer the Moo Goo Gai Pan to a serving platter.
• Serve immediately over steamed rice or noodles.

• High Heat Is Key : The hallmark of authentic stir‑fry is cooking on very high heat. Preheat your wok until it smokes lightly—this sears ingredients and locks in flavor.
• Don't Overcrowd the Pan : Work in batches if needed. Overcrowding causes steaming rather than searing, leading to limp veggies and pale chicken.
• Dry Ingredients Thoroughly : Moisture on chicken or vegetables will cause oil to sputter and prevent proper browning. Pat ingredients dry before cooking.
• Use a Neutral Oil : Flavors like sesame oil should be added at the end. Use an oil that won't smoke or impart an extra taste for cooking.
• Mise en Place Saves Time : Have all ingredients prepped, sliced, and ready to go before you turn on the heat—you'll only have seconds to cook once the pan is hot.

1. Garlic Lover's Moo Goo Gai Pan
2.  Double the garlic and finish with a drizzle of garlic‑infused oil.
3. Spicy Szechuan Twist
4.  Add 1–2 teaspoons of chili bean paste (doubanjiang) or dried red chilies for heat.
5. Gluten‑Free Version
6.  Use tamari instead of soy sauce, and check that your oyster sauce is gluten‑free.
7. Vegetarian & Vegan Adaptation
8.  Replace chicken with tofu or tempeh, and swap oyster sauce for mushroom stir‑fry sauce.
9. Shrimp & Scallop Combo
10.  Use 50/50 shrimp and chicken, or add scallops for a luxurious surf‑and‑turf stir‑fry.

• Steamed White or Brown Rice : A classic accompaniment that absorbs the sauce.
• Fried Rice : Combine leftover Moo Goo Gai Pan with rice, eggs, and peas for quick-fried rice.
• Lo Mein Noodles : Toss stir‑fry with boiled noodles and extra sauce for a hearty noodle dish.
• Asian Slaw : A crisp cabbage slaw with rice vinegar dressing provides a refreshing counterpoint.

• Refrigeration : Store cooled stir‑fry in an airtight container for up to 3 days.
• Freezing : Freeze portions without rice in freezer bags for up to 2 months. Thaw overnight before reheating.
• Reheating : Warm gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce.
• Meal‑Prep Bowls : Divide rice, stir‑fry, and fresh herbs into meal containers for grab‑and‑go lunches.

What does "Moo Goo Gai Pan" mean?

• In Cantonese, it translates to "mushroom chicken slices," highlighting the dish's main components.

Can I use frozen vegetables?

• Fresh is best for crispness, but you can use frozen peas or mixed vegetables—adjust cooking times to avoid overcooking.

How do I get the wok hei flavor at home?

• Use a well‑seasoned carbon steel or cast‑iron wok, crank the heat high, and keep the ingredients moving constantly.

Is Moo Goo Gai Pan healthy?

• This version uses lean protein, minimal oil, and abundant vegetables, lowering fat and calories more than many restaurants.