Simple Moo Goo Gai Pan

Simple Moo Goo Gai Pan is a classic Chinese-American stir-fry made with tender chicken, mushrooms, and crisp vegetables in a light, savory sauce. It’s mild, comforting, and packed with fresh textures, making it one of my favorite quick and healthy meals to cook at home.

Why You’ll Love This Recipe

I love how fast and flavorful this dish is. It’s not overly spicy or heavy, which makes it great for a lighter dinner that still satisfies. The sauce is delicate and lets the fresh ingredients shine, while the combination of chicken and mushrooms gives it a rich umami flavor. Plus, it’s easy to customize with different vegetables based on what I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, thinly sliced

• White button mushrooms or shiitake, sliced

• Snow peas or sugar snap peas

• Sliced carrots

• Bamboo shoots or water chestnuts (optional)

• Garlic, minced

• Ginger, minced

• Soy sauce

• Oyster sauce

• Chicken broth

• Cornstarch

• Sesame oil

• Vegetable oil for cooking

• Salt and pepper, to taste

directions

1. I start by mixing a small amount of cornstarch, soy sauce, and sesame oil to marinate the sliced chicken for about 10–15 minutes.

2. While the chicken marinates, I prepare the sauce by combining chicken broth, soy sauce, oyster sauce, and a bit of cornstarch in a bowl.

3. In a large skillet or wok, I heat vegetable oil over medium-high heat and sauté the chicken until it’s just cooked through, then set it aside.

4. In the same pan, I add a bit more oil and stir-fry the garlic and ginger until fragrant.

5. I toss in the mushrooms, carrots, and any other vegetables I’m using, stir-frying until just tender but still crisp.

6. I return the chicken to the pan and pour in the sauce, letting it simmer for a few minutes until the sauce thickens and coats everything nicely.

7. I serve it hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 15 minutes to cook, so I can have it on the table in around 30 minutes.

Variations

Sometimes I add baby corn, bell peppers, or broccoli depending on what I have available. For a vegetarian version, I swap the chicken for tofu and use a mushroom or vegetable broth. I’ve also used hoisin sauce for a sweeter flavor, or added a splash of rice vinegar for a little tang.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I stir-fry it quickly in a hot skillet with a splash of broth or water to revive the sauce and keep the veggies from getting soggy. The microwave works too, but I stir halfway through for even heating.

FAQs

What does “Moo Goo Gai Pan” mean?

It translates roughly to “mushrooms and sliced chicken” in Cantonese, which describes the main ingredients of the dish.

Can I use pre-cooked chicken?

Yes, but I stir it in at the end just long enough to heat through, so it doesn’t get dry.

Is this dish spicy?

Not at all—it’s very mild. I sometimes add chili garlic sauce or red pepper flakes if I want a spicy version.

What’s the best mushroom to use?

I usually go with white button mushrooms, but shiitake or cremini also work great for a richer flavor.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce (or tamari) and check that the oyster sauce is gluten-free too.

Conclusion

Simple Moo Goo Gai Pan is one of those meals I turn to when I want something fresh, light, and satisfying. It’s quick to cook, easy to adapt, and has that comforting stir-fry flavor that hits the spot every time. Whether I’m making it on a weeknight or meal-prepping for the week ahead, it never disappoints.