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!

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)

Cook Mode Prevent your screen from going dark

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.

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.