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Moo Goo Gai Pan

Moo goo gai pan is an Americanized Cantonese stir-fry featuring chicken, mushrooms, and veggies in a savory white sauce. A quick and healthy weeknight dinner packed with goo and flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil divided
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 2 cups broccoli florets
  • 1 cup fresh mushrooms sliced
  • ½ cup straw mushrooms
  • ½ cup bamboo shoots drained
  • ½ cup water chestnuts sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Salt and pepper to taste

Method
 

  1. Heat 1 tablespoon of oil in a wok over high heat until it smokes. Add broccoli and fresh mushrooms. Stir in straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until veggies are crisp-tender, about 5 minutes. Transfer to a bowl and wipe out the wok.
  2. Return wok to high heat. Add remaining 1 tablespoon oil, then stir in garlic and ginger. Quickly add sliced chicken. Stir-fry until the chicken is no longer pink, about 3–4 minutes.
  3. Pour in chicken broth, soy sauce, and oyster sauce. Bring to a simmer.
  4. Stir in the cornstarch slurry until the sauce thickens to a silky consistency, about 1–2 minutes.
  5. Return vegetables to the wok. Toss everything together so each piece is coated in the luscious sauce. Season with salt and pepper.
  6. Garnish with green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.