Simple Moo Goo Gai Pan

Moo Goo Gai Pan is a classic Chinese-American stir-fry dish that combines tender slices of chicken with a medley of fresh vegetables, all enveloped in a light, savory sauce. The name translates to “mushroom chicken slices,” highlighting its primary ingredients. This dish is known for its delicate flavors and crisp textures, making it a favorite in many households and restaurants alike.The Forked Spoon+1Allrecipes+1

Why You’ll Love This Recipe

• Quick and Easy: With straightforward steps and common ingredients, this dish is perfect for weeknight dinners.

• Healthy and Nutritious: Packed with lean protein and a variety of vegetables, it’s a wholesome meal option.

• Versatile: Easily adaptable to include your favorite vegetables or to suit dietary preferences.

• Flavorful: The combination of garlic, ginger, and a savory sauce ensures a delightful taste in every bite.

• Restaurant-Quality at Home: Recreate a takeout favorite in your own kitchen with ease.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 tablespoons olive oil, divided

• 1 pound chicken thighs or breasts, cubed

• Salt and pepper, to taste

• 3 large carrots, sliced

• 8 ounces mushrooms, slicedRecipe Ocean+6The Recipe Critic+6Lil’ Luna+6

• 8 ounces water chestnuts, drainedFood.com+6The Recipe Critic+6Allrecipes+6

• 1 cup snow peasThe Recipe Critic

• 1/4 cup chicken brothThe Recipe Critic

• 2 tablespoons soy sauceThe Recipe Critic

• 1 tablespoon brown sugarThe Recipe Critic

• 2 cloves garlic, mincedRecipe Ocean

• 1 tablespoon hoisin sauceThe Recipe Critic+1Simply Recipes+1

• 1 teaspoon sesame oilThe Recipe Critic

• 1 teaspoon cornstarchThe Recipe Critic

• 1 tablespoon waterThe Recipe Critic+1Allrecipes+1

• Chopped green onions and sesame seeds for garnish (optional)The Recipe Critic

Directions

1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the cubed chicken with salt and pepper. Add the chicken to the skillet and cook until it’s no longer pink and fully cooked through. Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced carrots and sauté for 1–2 minutes until they begin to soften. Add the sliced mushrooms and cook for another 1–2 minutes. Then, add the water chestnuts and snow peas, cooking for an additional minute.The Recipe Critic

3. Prepare the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, minced garlic, hoisin sauce, and sesame oil. In a separate bowl, mix the cornstarch and water to create a slurry, then add it to the sauce mixture.The Recipe Critic

4. Combine and Cook: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to combine. Let the mixture simmer for a few minutes until the sauce thickens and everything is heated through.

5. Serve: Garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutesThe Recipe Critic

• Cooking Time: 10 minutes

• Total Time: 20 minutes

Variations

• Vegetarian Version: Replace chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

• Spicy Twist: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for some heat.

• Different Vegetables: Incorporate other vegetables like bell peppers, baby corn, or bok choy based on your preference.

• Low-Sodium Option: Use low-sodium soy sauce and broth to reduce salt content.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish for 1–2 minutes, stirring halfway through.

• Freezing: It’s best to enjoy this dish fresh, as freezing may alter the texture of the vegetables.

FAQs

Can I use pre-cooked chicken?

Yes, if using pre-cooked chicken, add it during the final steps to warm it through without overcooking.

What type of mushrooms work best?

White button mushrooms are traditional, but cremini or shiitake mushrooms can also be used for a deeper flavor.

Is there a substitute for hoisin sauce?

If you don’t have hoisin sauce, you can substitute it with a mixture of soy sauce, a bit of sugar, and a touch of vinegar.

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce (tamari) and ensure all other ingredients are certified gluten-free.

Simple Moo Goo Gai Pan

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4-servings
• Category: Main Course
• Method: Stir-Fry

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Description

This Simple Moo Goo Gai Pan is a quick and healthy Chinese stir-fry featuring tender chicken, mushrooms, and carrots in a light, savory sauce. Perfect for a weeknight dinner, this takeout classic is easy to make at home and full of fresh flavor!

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Ingredients

• 2 tablespoons olive oil, divided

• 1 pound chicken thighs or breasts, cubed

• Salt and pepper, to taste

• 3 large carrots, sliced

• 8 ounces mushrooms, sliced

Optional Sauce and Add-Ins (commonly included):

• 2 cloves garlic, minced

• 1 teaspoon ginger, grated

• 1/4 cup chicken broth

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional)

• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

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Instructions

• Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.

• Season chicken with salt and pepper. Add to the skillet and cook until browned and cooked through, about 5–7 minutes. Remove from pan and set aside.

• Add the remaining oil, then stir-fry the carrots for 2 minutes. Add mushrooms and cook for another 3–4 minutes until vegetables are tender.

• Return chicken to the skillet. Add garlic and ginger (if using) and stir for 1 minute.

• Add chicken broth, soy sauce, and oyster sauce. Simmer for 2–3 minutes.

• Stir in cornstarch slurry to thicken, if desired.

• Serve hot over rice or noodles.

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Notes

• For more authentic flavor, use sesame oil instead of olive oil.

• You can add snow peas, water chestnuts, or bamboo shoots for variety.

• Adjust soy sauce for sodium preference.