Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry)

Make this easy Chinese takeout classic at home! This stir fry of chicken, mushrooms, and a sweet sauce comes together in about a half an hour. It's just as fast (or faster!) than having it delivered.

Moo Goo Gai Pan Chinese Food on a white plate with a platter
Marta Rivera

I spent most of my time in culinary school perpetually hungry (ironically). Like most college students, I was living on pennies and most of my meals came from our “Production 201” class—a course in which we prepared food for mass consumption.

On the rare occasion when I had a few bucks to spare, I would indulge in Chinese takeout. Moo Goo Gai Pan—Chinese Chicken and Mushroom Stir Fry—was my go-to meal.

Video: How to Make Moo Goo Gai Pan


Moo Goo Gai Pan

What Is Moo Goo Gai Pan?

Sadly, it seems as though this once-popular chicken and mushroom stir fry has fallen out of favor with mainstream America. I don’t see it as often as I’d like on Chinese restaurant menus anymore.

This is a shame because it’s such a light, yet flavorful dish and it comes together so simply. It’s basically a quick stir fry dish of mushroom ("Moo goo" in Cantonese) and chicken ("gai"). "Pan" means slices, so the name translates as "sliced chicken with mushrooms." The addition of snow peas and carrots brings more flavor.

And what’s more, Moo Goo Gai Pan’s chicken-based white sauce can be transformed into a vegetarian or even vegan meal with just a few tweaks. Because I think a 1990s Chinese take-out resurgence is in order, I’ve decided to make my own version!

Easy Moo Goo Gai Pan Recipe add the sauce
Marta Rivera

How To Make a Great Stir Fry

Once you start cooking, stir fries come together quickly, the key to a fresh-tasting stir fry is to set up your ingredients conveyor-belt style in the order in which they will be cooked. If you don’t prep your ingredients in an orderly manner, some of them may become overcooked while you scramble to chop or grab others.

Consistent slicing is also an important factor in great stir fry dishes. Make sure to slice both your chicken and your veggies thinly and uniformly to ensure they cook at the same rate.

"Velveting" Technique for Stir Fried Chicken

Moo Goo Gai Pan involves a great culinary technique used in a lot of Chinese cooking called velveting. This involves coating the chicken (or any other meat or seafood) in a batter of beaten egg and cornstarch. This provides a light breading which also helps to thicken the sauce and keeps the chicken from drying out during high-heat cooking.

I use a whole egg so as not to waste the yolk, but, typically you would just use the egg white. If you don’t mind the waste, leave out the yolk, although I find there’s no difference in taste when using the whole egg. Just be sure to drain off as much as the egg mixture from the chicken as possible prior to cooking—otherwise it will turn into scrambled eggs when it hits the pan.

Moo Goo Gai Pan Chicken on a white plate with rice
Marta Rivera

Ingredients for Moo Goo Gai Pan

Canned water chestnuts and bamboo shoots are usually found in the Asian foods section of most large grocery stores, and you can definitely find them at Asian grocery stores. They’re great to have on hand for this recipe or other quick stir-fries.

Want a Vegan Version of Moo Goo Gai Pan?

To transform this dish into a vegan meal, use pressed, firm tofu and vegetable stock instead of chicken and chicken stock. Omit the oyster sauce and double the amount of hoisin—which is kind of like a Chinese barbecue sauce. White pepper has a more subtle flavor and is more commonly used in Asian cuisines.

More Great Stir-Fry Recipes!

Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry)

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 to 6 servings

If you don't have a wok or another large, deep saute pan, cook everything in stages, removing ingredients from the pan after they are cooked in each step. Toss all the ingredients together when adding the sauce and cook until the chicken is cooked through.


For the chicken:

  • 1 1/2 pounds boneless, skinless chicken breast

  • 1 large egg

  • 1 tablespoon cornstarch

For the stir fry sauce:

  • 1 1/2 cups chicken stock

  • 2 tablespoons corn starch

  • 3 tablespoons soy sauce

  • 1 tablespoon hoisin sauce

  • 1 tablespoon oyster sauce

  • 1/2 teaspoon Chinese 5 spice powder

  • 1 pinch ground white pepper

For the vegetables:

  • 1 tablespoon vegetable oil

  • 3 carrots, peeled and sliced thinly on a diagonal

  • 3/4 cup (3 ounces) snow peas

  • 2 teaspoons grated fresh garlic

  • 1 teaspoons grated fresh ginger

  • 2 cups (5 ounces) shiitake (or white button) mushrooms, sliced

  • 1/3 cup (4 ounces) canned water chestnuts, drained

  • 1/3 cup (4 ounces) canned bamboo shoots, drained

  • 1/4 tsp kosher salt

To serve:


  1. Prep the chicken:

    Using a sharp knife, slice each chicken breast in half lengthwise from the thin tip to the wider end, creating into two long strips. Thinly slice each strip against the grain into bite-sized pieces.

    The goal here is to create bite-sized pieces of chicken that are all about the same size and shape. However you end up with that, you're good to go!

  2. Mix the egg with cornstarch and soak the chicken:

    In a large mixing bowl, whisk together the egg and 1 tablespoon of the cornstarch until smooth. Toss the sliced chicken breast in the egg mixture to coat thoroughly. Allow the chicken to soak in the mixture while you prepare your sauce.

    Easy Moo Goo Gai Pan Recipe soak the chicken in egg and cornstarch
    Marta Rivera
  3. Make the stir fry sauce:

    In a separate bowl, combine the chicken stock, 2 tablespoons cornstarch, soy, hoisin, and oyster sauces, the five spice powder, and white pepper. Whisk the mixture together and set aside.

    Moo Goo Gai Pan Chicken Recipe make the sauce
    Marta Rivera
  4. Preheat the wok and arrange your ingredients:

    Begin preheating your wok, or a large, deep skillet, over high heat and turn on your stovetop’s ventilation fan. Drain the chicken of any excess egg mixture and return the chicken to its bowl.

    Arrange your ingredients next to the stove in the following order: vegetable oil, chicken, carrots and snow peas, garlic and ginger, mushrooms, water chestnuts and bamboo shoots, and mixed sauce. This will help things go quickly once you’ve begun cooking.

  5. Cook the chicken:

    When the wok has heated (a flick of water should evaporate on contact), carefully add the vegetable oil, quickly followed by the chicken. Stir fry the chicken for 4 minutes, tossing occasionally with a wooden spoon.

    Chicken and Mushroom Stir Fry stir fry the chicken
    Marta Rivera
  6. Stir fry the veggies:

    Add the carrots and snow peas and cook for an additional 4 minutes, stirring often. Make a well in the center of the pan and add the garlic and ginger. Cook in the center of the pan until fragrant, for about 1 minute, and then mix them in with the rest of the ingredients.

    Add the mushrooms, chestnuts, and bamboo shoots. Cook, stirring occasionally, for 3 minutes.

    Moo Goo Gai Pan Chinese Food stir fry the peas and carrots
    Marta Rivera
    Chicken Moo Goo Gai Pan stir fry all the vegetables
    Marta Rivera
  7. Add the sauce:

    Make another well in the center of the pan and add the sauce. Cook for 2 minutes, or until the sauce starts to bubble and thicken slightly.

    Fold the stir fry ingredients into the sauce to coat completely. Bring the sauce up to a simmer, and then reduce the heat to low. Cook for a minute longer.

    Easy Moo Goo Gai Pan Recipe add the sauce
    Marta Rivera
    Chicken and Mushroom Stir Fry cook until sauce thickens
    Marta Rivera
  8. Serve:

    Remove from heat and immediately serve spooned over the jasmine rice with extra hoisin sauce on the side.

    Leftovers are best stored apart from the rice in an airtight container in the fridge for two days. Reheat in the microwave or in a skillet on the stovetop.

Nutrition Facts (per serving)
510 Calories
9g Fat
60g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 510
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 10%
Cholesterol 129mg 43%
Sodium 821mg 36%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 44g
Vitamin C 12mg 58%
Calcium 67mg 5%
Iron 4mg 23%
Potassium 704mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.