Moo Goo Gai Pan is a classic Chinese stir-fry dish that brings together tender chicken, fresh vegetables, and a flavorful, savory sauce. This dish is light yet satisfying, making it a perfect choice for a healthy weeknight dinner. With its simple ingredients and quick cooking time, it’s a delicious way to enjoy a taste of Chinese cuisine right at home.
Why You’ll Love This Recipe
Moo Goo Gai Pan is a deliciously light stir-fry that’s packed with vibrant vegetables, tender chicken, and a savory sauce that ties it all together. The mushrooms, baby corn, and bell peppers add color and texture, while the chicken provides lean protein. The sauce is a perfect balance of salty and umami flavors, thanks to soy sauce and oyster sauce. Plus, this dish is quick to make, ready in just 25 minutes, making it a great option for busy nights when you want a healthy, flavorful meal.
Ingredients
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1 lb chicken breast, thinly sliced
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2 tablespoons vegetable oil
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1 cup mushrooms, sliced
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1 cup baby corn, sliced
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1 bell pepper, sliced
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2 cloves garlic, minced
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1/4 cup soy sauce
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1 tablespoon oyster sauce
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1 teaspoon cornstarch
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1/2 cup chicken broth
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Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat vegetable oil in a large skillet over medium-high heat.
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Add the sliced chicken to the skillet and cook for 5 minutes, until browned. Remove the chicken from the pan and set it aside.
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In the same skillet, add the minced garlic, sliced mushrooms, bell pepper, and baby corn. Sauté for 3-4 minutes, until the vegetables are tender.
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In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and chicken broth to create the sauce mixture.
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Pour the sauce mixture into the skillet and bring to a simmer.
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Return the cooked chicken to the skillet and cook for an additional 3-4 minutes, until the sauce thickens and the chicken is cooked through.
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Season with salt and pepper to taste, and serve the stir-fry over rice.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cooking Time: 15 minutes
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Total Time: 25 minutes
Variations
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Add more vegetables: You can add other vegetables like broccoli, snap peas, or carrots to the stir-fry for extra color and nutrients.
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Make it spicy: If you like a little heat, add some chili flakes or a splash of sriracha to the sauce mixture.
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Use different protein: You can substitute the chicken with shrimp, tofu, or beef for a different variation of the dish.
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Low-sodium option: For a lower-sodium version, use low-sodium soy sauce and skip the added salt in the recipe.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave for 1-2 minutes or in a skillet over low heat, adding a splash of chicken broth to prevent drying out.
FAQs
Can I make Moo Goo Gai Pan ahead of time?
While it’s best to enjoy this dish fresh, you can prepare the chicken and vegetables ahead of time, storing them separately in the refrigerator. Then, simply cook the dish when you’re ready to serve.
Can I use other vegetables besides the ones listed?
Yes! Feel free to use any vegetables you like. Some popular alternatives include bok choy, snow peas, or even water chestnuts for an extra crunch.
Can I make this dish gluten-free?
Yes, you can make it gluten-free by using gluten-free soy sauce (tamari) and ensuring the oyster sauce is gluten-free as well.
What can I serve Moo Goo Gai Pan with?
This dish is typically served over steamed white or brown rice, but you can also serve it with noodles, quinoa, or cauliflower rice for a lighter option.
Can I use frozen chicken?
It’s best to use fresh chicken for the best texture, but you can use thawed frozen chicken if needed. Just make sure to slice it thinly for even cooking.
How do I know when the chicken is cooked through?
The chicken should be cooked until it reaches an internal temperature of 165°F (74°C) for safety. You can also check by cutting into the thickest part of the chicken; it should be opaque and no longer pink.
Can I make this dish spicy?
Yes, you can easily add spice to Moo Goo Gai Pan by adding chili flakes, sriracha, or chopped fresh chilies to the sauce. Adjust the spice level to your liking.
Is this recipe low in calories?
Yes, Moo Goo Gai Pan is a low-calorie dish. Each serving contains approximately 300 calories, making it a great option for a healthy meal.
Can I use other types of broth?
While chicken broth is the traditional choice, you can also use vegetable broth or even beef broth if you prefer a different flavor.
Can I freeze Moo Goo Gai Pan?
It’s best to enjoy this dish fresh, but you can freeze the stir-fry (without rice) for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and warm it up in a skillet.
Conclusion
Moo Goo Gai Pan is a delicious and healthy stir-fry that combines tender chicken, fresh vegetables, and a flavorful, savory sauce. It’s easy to make, light on calories, and packed with flavor, making it a perfect weeknight dinner. Whether you’re in the mood for a comforting Chinese dish or a healthy alternative to takeout, this recipe will quickly become a family favorite. Enjoy it with a side of rice for a complete and satisfying meal!
Print
Moo Goo Gai Pan
This Moo Goo Gai Pan is a quick and healthy Chinese stir-fry featuring tender chicken, fresh mushrooms, crisp vegetables, and a savory sauce. Ready in just 25 minutes, this takeout favorite is easy to make at home and perfect for busy weeknights. Light, flavorful, and family-friendly, it’s a better-than-takeout classic that satisfies every time.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
1 lb chicken breast, thinly sliced
2 tablespoons vegetable oil
1 cup mushrooms, sliced
1 cup baby corn, sliced
1 bell pepper, sliced
2 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1/2 cup chicken broth
Salt and pepper, to taste
Instructions
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Heat oil in a large skillet over medium-high heat.
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Add chicken and cook for 5 minutes, until golden. Remove and set aside.
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In the same skillet, sauté garlic, mushrooms, bell pepper, and baby corn for 3–4 minutes.
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In a small bowl, whisk soy sauce, oyster sauce, cornstarch, and broth.
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Pour sauce into skillet and bring to a simmer.
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Return chicken to skillet; cook 3–4 more minutes until sauce thickens and chicken is cooked through.
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Season with salt and pepper. Serve over steamed rice.
Notes
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Add Veggies: Snap peas, broccoli, or carrots work great.
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Make It Spicy: Add red pepper flakes or sriracha.
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Low-Sodium Tip: Use low-sodium soy sauce and broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
