Moo Goo Gai Pan Recipe – Asian Special
The Moo Goo Gai Pan recipe is a classic Asian stir-fry that delivers juicy strips of boneless chicken breast, wilted snow peas, carrots, mushrooms, bamboo shoots, and water chestnuts all tossed in a smooth savory sauce of soy, sesame oil, garlic, and ginger. Lightly coated with cornstarch and finished with chicken stock and a pinch of sugar, this dish is perfect for a quick weeknight main course or a healthier take-out alternative. Serve it over steamed rice to soak up every flavorful drop.
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
Moo Goo Gai Pan Ingredients:
- 1 pound of boneless skinless chicken breasts, thinly sliced
- 1 large egg white
- 2 tablespoons + 1 teaspoon of cornstarch divided use
- 1 tablespoon vegetable oil divided use
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups of sliced mushrooms
- 1 cup of snow peas
- 1/2 cup of thinly sliced carrots
- 1 8-ounce can of sliced water chestnuts drained
- 1 8-ounce can of sliced bamboo shoots drained
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- salt and pepper to taste
How to make Moo Goo Gai Pan Recipe:
In a medium bowl, whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss until evenly coated. Refrigerate for 30 minutes, then strain to remove any excess liquid.
Heat 1 teaspoon of oil in a large saucepan over medium-high heat. Add the carrots and 1 tablespoon of water, cooking for 2-3 minutes while stirring constantly.
Add the mushrooms and cook for 3-4 minutes until they are browned and tender.
Stir in the snow peas and cook for an additional 1-2 minutes until tender. Mix in the water chestnuts and bamboo shoots, seasoning the vegetables with salt and pepper to taste.
Transfer the cooked vegetables to a plate and cover with foil to keep warm.
Wipe the pan clean with a paper towel and heat the remaining 2 teaspoons of oil over medium-high heat.
Add the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is fully cooked through, about 3-4 minutes. Add the garlic and ginger, cooking for an additional 30 seconds.
In a small bowl, whisk together the chicken stock, sugar, soy sauce, sesame oil, and 1 tablespoon + 1 teaspoon of cornstarch until smooth.
Return the vegetables to the pan and heat through for approximately 1 minute. Pour in the prepared sauce and increase the heat to high. Bring the sauce to a boil and cook for about 1 minute, stirring occasionally, until it begins to thicken.
Serve immediately, optionally over rice.
Recipe Notes:
Marinate chicken with egg white + cornstarch to get a smooth, velvety coating before cooking.
Pre-slice all vegetables (mushrooms, carrots, snow peas) evenly so they cook at the same rate and maintain crispness.
Cook vegetables first, remove them, then cook chicken separately to avoid overcooking.
Use a strong heat when adding the sauce—once you pour in the soy-stock mix, raise to high to thicken quickly.
Stir constantly when adding garlic & ginger so they infuse flavor without burning.
Return vegetables into the pan just before serving to keep them vibrant and crunchy.
Adjust seasoning (salt, pepper, sesame oil) at the end—sesame oil especially adds aroma so use sparingly.
Serve immediately over steamed rice; leftovers reheat gently to preserve texture.
