Name: Moo Goo Gai Pan Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese-American
Ingredients: 1 cup fresh mushrooms, sliced; 2 cups chopped broccoli florets; 1 cup snow peas; 1 (8-ounce) can sliced water chestnuts, drained; 1 (15-ounce) can whole straw mushrooms, drained; 1 pound skinless, boneless chicken breast, cut into strips; 2 tablespoons vegetable oil, divided; 2 teaspoons minced garlic; 1 tablespoon cornstarch; 1 tablespoon sugar; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; ¼ cup chicken broth; 1 teaspoon garlic salt with parsley flakes

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Introduction

Moo Goo Gai Pan is a classic Chinese stir-fry dish featuring tender chicken and a colorful mix of fresh vegetables in a light, savory sauce. It’s quick to prepare and perfect for a healthy weeknight dinner. Enjoy the crisp textures and balanced flavors at home with this easy recipe.

A close-up view of a white bowl filled with a colorful stir-fry dish. The dish has visible vibrant green broccoli florets and snap peas spread throughout. There are also light brown chunks of chicken and slices of pale brown mushrooms mixed in. Lightly browned water chestnuts add a round shape and crunchy texture. The vegetables and chicken are coated with a slight glossy sauce that gives a fresh and cooked look. The bowl sits on a white marbled surface, enhancing the natural colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil, divided
1 cup fresh mushrooms, sliced
2 cups chopped broccoli florets
1 cup snow peas
1 (8-ounce) can sliced water chestnuts, drained
1 (15-ounce) can whole straw mushrooms, drained
2 teaspoons minced garlic
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
¼ cup chicken broth
1 teaspoon garlic salt with parsley flakes

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Add the fresh mushrooms, broccoli florets, water chestnuts, snow peas, and straw mushrooms. Cook and stir for about 5 minutes until vegetables are tender-crisp. Remove from the wok and set aside. Clean the wok.
Step 2: Heat the remaining tablespoon of vegetable oil in the wok until it begins to smoke. Add the minced garlic and cook for a few seconds until golden and fragrant. Add the chicken strips and cook over medium-high heat for about 5 minutes, or until the chicken is no longer pink in the center.
Step 3: In a small bowl, whisk together cornstarch, sugar, soy sauce, rice vinegar, and chicken broth until smooth. Pour the sauce over the chicken in the wok. Bring to a boil while stirring constantly. Boil for about 30 seconds until the sauce thickens and becomes glossy.
Step 4: Return the vegetables to the wok and toss everything together to coat evenly with the sauce. Cook for an additional minute to heat through, then serve immediately. Enjoy!

Tips & Variations

For easy slicing, chill the chicken breast in the freezer for 20 minutes before cutting into strips.
Stir-fry in batches if needed to keep the wok hot and vegetables crisp.
Whisk the cornstarch slurry well before adding to avoid lumps and achieve a smooth sauce.
Adjust saltiness at the end, as soy sauce brands vary in salt content.
Try substituting other vegetables like carrots, baby bok choy, or bell peppers according to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a hot skillet with a splash of chicken broth to revive the sauce. You can also freeze Moo Goo Gai Pan for 2 to 3 months; thaw completely before reheating.

How to Serve

The image shows a white bowl full of a colorful stir-fry dish with three main layers. The bottom layer is a mix of green broccoli florets and bright green snap peas, showing fresh and crunchy textures. The middle layer has light beige pieces of cooked chicken, cut into small chunks with a smooth yet slightly browned surface. The top layer includes sliced brown mushrooms and white water chestnuts, adding a soft and slightly glossy texture. The dish looks fresh and healthy, placed on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs will work well and add extra juiciness, but cook until fully done and adjust cooking time as thighs can take a bit longer.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, you can substitute with white wine vinegar or apple cider vinegar in the same amount. Avoid stronger vinegars like distilled white vinegar to keep the flavor balanced.