Moo Goo Gai Pan
Moo Goo Gai Pan is a fast, flavorful chicken stir fry packed with crisp veggies and tender chicken in a light, savory sauce. It’s your favorite takeout order made fresher, faster, and better right at home. No mystery ingredients, just classic comfort in under 40 minutes.
Servings: 4
Calories: 356kcal
Ingredients
Chicken
- 1 pound chicken breast boneless skinless, cut in half lengthwise, then thinly sliced against the grain, about ⅛-inch thick
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- ¼ cup water
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil divided
Veggies
- ½ medium carrot thinly sliced on diagonal ⅛-inch in thickness
- 6 ounces white mushrooms or cremini mushrooms, sliced ¼-inch thick
- 8 ounces water chestnuts drained (1 can)
- 8 ounces bamboo shoots sliced, drained (1 can)
- 6 ounces napa cabbage separate leaves from stalk, stalk cut into 1 inch pieces, and leaves about 2 inches
- 2 cloves garlic minced
- 1 cup snow peas
- 1 tablespoon shaoxing wine
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 1 cup chicken broth low sodium
- 1 tablespoon cornstarch plus 1 tbsp water to make slurry
- 1 teaspoon sesame oil
Instructions
- In a small bowl combine the chicken pieces with the salt, white pepper, garlic powder and water. Mix well and let marinate for 10 minutes. Stir in the cornstarch really well until the chicken is coated and you can no longer see white powder. Drizzle a tablespoon of the vegetable oil over the chicken and stir well.
- In a large wok, heat the remaining 2 tablespoons of vegetable oil over medium high heat. Add the chicken, spread it out for even cooking and cook it until it's about 60% cooked through, should take a couple minutes. Transfer the chicken to a plate.
- If there's no more oil left in the wok, add another tbsp or so of vegetable oil. Add the carrots, mushrooms, water chestnuts, bamboo shoots and white parts of the napa cabbage to the wok and stir fry for about 10 seconds. Add in the garlic and stir fry for another minute. Add in the snow peas, cooked chicken, and napa leaves. Stir fry for another 30 seconds.
- Stir in the shoaxing wine and stir fry for 10 seconds. Add in the salt, sugar, white pepper and stir. Add the chicken broth and cornstarch slurry and stir fry until sauce thickens, another 30 seconds. Lastly, stir in the sesame oil and remove from heat.
- Serve over rice or noodles.
Video
Notes
- Prep first, cook fast. Once the wok is hot, everything moves quickly, have everything chopped and ready.
- Slice the chicken thin. About ⅛-inch thick is perfect. Freezing it briefly makes slicing easier.
- Customize it. Swap in broccoli, bell peppers, bok choy, or celery depending on what’s in your fridge.
- Sauce too thick? Add a splash of broth or water while tossing to loosen it up.
- Sauce too thin? Simmer for 30 seconds longer or add a tiny bit more slurry to thicken.
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 26g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 755mg | Potassium: 940mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1717IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 2mg
