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Moo Goo Gai Pan - delicious Chinese mushroom and chicken dish served in a rice bowl
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5 from 1 vote

Moo Goo Gai Pan {Chinese Chicken and Vegetable Stir Fry}

Moo Goo Gai Pan is a delicious Chinese chicken and vegetables stir-fried with mouthwatering moo goo gai pan sauce. I will share with you easy restaurant techniques to get extra-tender chicken in the stir-fry.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: moo goo gai pan
Servings: 4 people
Calories: 246kcal
Author: TipBuzz



  • 1 pound chicken breasts boneless and skinless (454g)
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce low sodium
  • 1 teaspoon rice vinegar
  • 1/2 tablespoon vegetable oil


  • 1/2 tablespoon vegetable oil
  • 2 teaspoons garlic minced (2 cloves)
  • 1 teaspoon ginger minced
  • 2 cups mushrooms sliced
  • 1 cup snow peas
  • 3 medium carrots
  • 6 oz sliced water chestnuts drained (optional)*
  • 6 oz sliced bamboo shoots drained (optional)*

The Sauce

  • 3/4 cup chicken stock low sodium
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce low sodium
  • salt and pepper to taste


Marinate the chicken

  • Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
  • In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
  • Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.

Stir-fry the chicken

  • In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.
  • When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don’t pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).

Stir-fry vegetables

  • Place the same pan over medium-high heat. When hot, add the remaining oil.
  • Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.

Make the sauce and mix with chicken and veggies

  • In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
  • Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
  • Remove from heat, add salt and pepper to taste. Serve over rice or noodles.


  • *The traditional moo goo gai pan recipe calls for bamboo shoots and water chestnuts, but you can use other vegetables such as broccoli and cabbage.
  • The recipe can be made in advance and meal prepped up to 3 days in advance. Store in an airtight container in the fridge.


Calories: 246kcal | Carbohydrates: 17g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 340mg | Potassium: 753mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 2mg