Authentic Chinese Moo Goo Gai Pan Recipe

Ingredients

  • 1 lb boneless, skinless chicken breast, cut into thin slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup sliced white mushrooms
  • 1 cup sliced bamboo shoots
  • 1 cup sliced water chestnuts
  • 1 cup snow peas
  • 1/2 cup sliced carrots
  • 1/2 cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 green onions, chopped

Steps and instructions

  1. In a bowl, combine chicken, salt, white pepper, and 1 tablespoon of cornstarch. Mix well and set aside for 15 minutes to marinate.
  2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it's no longer pink. Remove the chicken from the wok and set aside.
  3. In the same wok, add another tablespoon of oil. Add the minced garlic and stir-fry for about 30 seconds, or until fragrant.
  4. Add the mushrooms, bamboo shoots, water chestnuts, snow peas, and carrots to the wok. Stir-fry for about 2-3 minutes, or until the vegetables are tender.
  5. In a separate bowl, combine chicken broth, oyster sauce, soy sauce, sugar, and the cornstarch-water mixture. Stir until well combined.
  6. Pour this sauce over the stir-fried vegetables in the wok. Bring the mixture to a boil.
  7. Once the sauce is boiling, add the cooked chicken back into the wok. Stir well to ensure the chicken and vegetables are evenly coated in the sauce.
  8. Cook for an additional 2-3 minutes, or until the sauce has thickened.
  9. Just before serving, sprinkle the chopped green onions over the top of the dish.
  10. Serve hot with steamed rice if desired.

Tools for making

  • Wok or large skillet - A wok or large skillet is needed to stir-fry the chicken and vegetables.
  • Bowl - A bowl is required to marinate the chicken.
  • Tongs or spatula - Tongs or a spatula will be used to stir and flip the ingredients in the wok.
  • Whisk or fork - A whisk or fork is needed to mix the cornstarch with water and the sauce ingredients.
  • Knife - A knife is necessary to slice the chicken breast and chop the green onions.
  • Cutting board - A cutting board is needed to safely cut and prepare the ingredients.
  • Measuring spoons - Measuring spoons are required to accurately measure the salt, pepper, cornstarch, oyster sauce, soy sauce, and sugar.

Recipe variations

  • Substitute the chicken with tofu or tempeh for a vegetarian version.
  • Add different vegetables such as bell peppers, broccoli, or baby corn.
  • Include other protein options like shrimp, beef, or pork instead of chicken.
  • For a spicier version, add some red pepper flakes or diced chili peppers.
  • Experiment with different sauces like hoisin sauce, teriyaki sauce, or sesame sauce.
  • Add a handful of cashews or peanuts for extra crunch.
  • Include some ginger or lemongrass for a more aromatic flavor.
  • Try using coconut milk instead of chicken broth for a creamy twist.
  • For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Incorporate some pineapple chunks or pineapple juice for a sweet and tangy taste.

Recipe overview

Moo Goo Gai Pan is a classic Cantonese dish that translates to "mushroom chicken slices". This recipe is a delightful mix of tender chicken and crisp, colorful vegetables, all stir-fried to perfection and coated in a savory sauce. The key to this dish is the balance of flavors and textures, making it a comforting and satisfying meal. Moo Goo Gai Pan is easy to make at home with this step-by-step guide, and the ingredients are simple and easily customizable based on your preference. In less than an hour, you can put together this healthy and flavorful dish that's perfect for a weeknight dinner or a special occasion. Serve it with steamed rice for a complete meal. Enjoy the process and the delicious result!

Common questions

  1. Can I use chicken thighs instead of chicken breast? Yes, you can substitute chicken thighs for chicken breast in this recipe. Keep in mind that thighs may require a slightly longer cooking time.
  2. Can I use other vegetables? Absolutely! Feel free to customize the vegetable selection based on your preferences. Other commonly used vegetables in Moo Goo Gai Pan include bell peppers, broccoli, and baby corn.
  3. Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. You can also add tofu or your favorite meat alternatives as a substitute for the chicken.
  4. Can I make this recipe gluten-free? To make this recipe gluten-free, ensure that the soy sauce and oyster sauce you use are gluten-free or substitute them with gluten-free alternatives, such as tamari or coconut aminos.
  5. What can I serve with Moo Goo Gai Pan? Moo Goo Gai Pan is commonly served with steamed rice. You can also serve it with noodles or enjoy it on its own as a low-carb option.
  6. Can I make this recipe ahead of time? While it is best to enjoy Moo Goo Gai Pan fresh, you can make the stir-fry ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving dishes and utensils

  • Wok - A large, round-bottomed cooking pan traditionally used in Chinese cuisine for stir-frying.
  • Skillet - A flat, wide cooking pan with slightly sloping sides, suitable for stir-frying and other cooking methods.
  • Cutting board - A sturdy surface for slicing and chopping ingredients.
  • Chef's knife - A versatile knife used for various cutting tasks in the kitchen.
  • Measuring spoons - Utensils used for accurately measuring small amounts of ingredients.
  • Mixing bowls - Bowls of different sizes for mixing ingredients and marinating the chicken.
  • Whisk - A kitchen tool used for combining and blending ingredients.
  • Spatula - A flat, flexible utensil for flipping and stirring food in the wok.
  • Tongs - A tool with two arms and a hinge, used for gripping and turning food while cooking.
  • Plate or serving dish - A flat, shallow dish for presenting the Moo Goo Gai Pan.

Origin stories

Moo Goo Gai Pan, a classic Cantonese dish, is often found in Chinese-American restaurants. The name, in the Cantonese dialect, translates to "button mushroom chicken slices." It's a point of some humor that the dish, often seen as quintessentially Chinese in the Western world, is quite different in its homeland. In mainland China, the original recipe calls for thinly sliced chicken, button mushrooms, and other mixed vegetables, all stir-fried in a light and clear sauce. However, in the Western adaptation, the sauce tends to be thick and more heavily seasoned, a testament to the adaptability of cuisine to local tastes! It's a delightful example of culinary evolution, showing us that food, like language, adapts and evolves with its surroundings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.