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Moo Goo Gai Pan Recipe

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★★★★★

5 from 98 reviews

This easy and flavorful Moo Goo Gai Pan recipe features tender chicken breast strips stir-fried with a colorful medley of fresh and canned vegetables, all coated in a glossy, savory homemade sauce. This classic Chinese-American dish is quick to prepare and perfect for a wholesome weeknight meal or entertaining guests at home.

Ingredients

Scale

Vegetables

  • 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

Protein

  • 1 pound skinless, boneless chicken breast, cut into strips

Sauce and Seasoning

  • 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

Instructions

  1. Heat the vegetables: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Add fresh mushrooms, broccoli florets, sliced water chestnuts, snow peas, and straw mushrooms. Stir-fry the vegetables for about 5 minutes until they are tender-crisp. Remove the vegetables from the wok and set aside. Wipe the wok clean.
  2. Cook the chicken: Heat the remaining 1 tablespoon of vegetable oil in the wok over high heat until it starts 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 until no longer pink in the center, making sure the wok stays hot and the chicken cooks evenly without becoming dry.
  3. Make the sauce: In a small bowl, whisk together the cornstarch, sugar, soy sauce, rice vinegar, and chicken broth until smooth. Pour this mixture into the wok with the chicken. Stir constantly and bring the sauce to a boil. Continue boiling for about 30 seconds until the sauce thickens and becomes glossy, no longer cloudy.
  4. Combine and serve: Return the cooked vegetables to the wok and toss everything together until evenly coated in the sauce. Serve the Moo Goo Gai Pan immediately while hot for the best flavor and texture. Enjoy!

Notes

  • For thin, even chicken strips, freeze the chicken breast for 20 minutes before slicing against the grain.
  • To keep vegetables crisp, stir-fry in batches ensuring the pan stays hot.
  • Whisk the cornstarch slurry well before adding it to the wok to prevent lumps, and simmer briefly until the sauce thickens.
  • Taste and adjust seasoning at the end; soy sauce saltiness varies by brand.
  • Store leftovers in the refrigerator for 3 to 4 days, reheating in a hot skillet with a splash of broth to revive the sauce.
  • Freeze for up to 2 to 3 months for easy future meals.

Keywords: Moo Goo Gai Pan, Chinese chicken stir fry, chicken and vegetables stir fry, Chinese-American recipe, healthy stir fry

Find it online: https://biteandenjoy.com/moo-goo-gai-pan-recipe/