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

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.

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: 4 to 6 servings

Ingredients

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
  • 3 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon Chinese five spice powder
  • Pinch of 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
  • Kosher salt, to taste

To serve:

Special equipment:

Wok, or large skillet

Method

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 across 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 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

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

4 Preheat the wok and arrange your ingredients: Begin preheating your wok, or a large, deep skillet, over high heat and turn on your stove top’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

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  Chicken Moo Goo Gai Pan stir fry all the vegetables

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 Chicken and Mushroom Stir Fry cook until sauce thickens

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.

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Comments

  • Donna Moore

    I have a question. I have a food allergy to oysters. Is there a substitute for the oyster sauce? Would really like to prepare this at home for that very reason. Thank you.

    • Summer Miller

      Hi, Donna — You have a few options to replace the oyster sauce. Oyster sauce is kind of salty sweet. So if you skip it you need to bring back that salty sweet flavor. This recipe already calls for soy sauce, so I wouldn’t add any more of that. Instead just whisk in 2 to 3 teaspoons of sugar. Taste it, and see where you end up. If it tastes too sweet, add a splash of soy sauce. You could also add a splash of rice wine vinegar.

  • Sylvie

    Between steps 1 and 2, you don’t remove the chicken from the pan? Doesn’t it overcook? I look forward to trying this recipe, it sounds and looks delicious!

    • Carrie Havranek

      It shouldn’t be an issue, because when you add the veggies the chicken has only been cooking for a few minutes. Thanks for asking, Sylvie! Hope you enjoy this classic takeout dish at home!

  • Sm

    Loved it! Staging was a great idea and it really helped to insure the food was added and cooked to perfection. Thank you!

    xxxxxyyyyy

  • Shirley

    I’m confused on step 2. Up above under “Velveting” you said to either use the egg white or the whole egg. Yet in Step 2 you say egg yolk and 1 tablespoon of cornstarch. As for Step 1, I usually wash and dry the chicken breasts and lay them on a plate and put into the freezer for 15 to 20 minutes. This makes it easier to place your hand flat onto the breast and carefully slice horizontally through the breast making two cutlets as opposed to calling them strips. Chicken breasts come in many different sizes and shapes. That being said, I only downgraded it because of the confusion of directions. I’m anxious to try this recipe as she usually has great ones that I’ve tried and kept.

    xxxxxyyyyy

    • Marta Rivera

      Hi Shirley! Thanks for catching the mistake on the egg! That’s the ol’ pastry chef in me coming through (since we use yolk for glazes). This recipe should be with the whole egg used (not just the yolk).

      As for the cutting of the chicken, we all have our different ways of accomplishing the same cut. I don’t know that cutting them into cutlets prior to cutting them into strips is ideal, though. That would create skimpy strips of chicken as opposed to the heartier chunks that we want here.

      I agree that freezing for short time firms up the meat to make for easier cutting. But, for safety’s sake, I disagree with washing prior to freezing. The FDA, USDA, and numerous public health departments, discourage the washing of raw meats as it encourages the spread of bacteria in your kitchen. Your thorough cooking will eliminate any nasty bugs you don’t want, so the washing isn’t necessary.

      I think, with your help, we’ve made this recipe foolproof. Thanks so much for your keen eyes!

    • Emma Christensen

      Emma here, managing editor. Yup, I agree with Marta on the chicken-cutting instructions. The main goal is to just get bite-sized pieces that are all about the same size and shape — however you achieve that is just fine!

  • Norm

    I’m having difficulty visualizing step #1, in orientation. Feeling dumb, unsure if I should be cutting horizontally from thin to thick, vertically on a diagonal from tip to thickest part, or vertically creating a thick and a thin cutlet. ?? Also, would it make sense to pound the chix to even thickness for even cooking? Sound like a recipe I’d definitely like to try, especially the velveting technique.

    • Emma Christensen

      Hi, Norm! Emma here, managing editor. We struggled with how to describe this as well and kept going back and forth as we were editing! It’s surprisingly hard to describe how to cut meat. The goal is really just to create bite-sized pieces that are all about the same basic shape and size. Anyway you achieve this is fine. I like your idea of pounding it flat!

    • Marta Rivera

      I agree with Emma, Norm. I never knew how difficult it was to describe cutting meat, so don’t feel dumb at all.