Name: Moo Goo Gai Pan (Mushroom and Chicken Stir Fry) Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb chicken breast or thigh meat, sliced thin; 1 tsp vegetable oil (for marinade); 2 tsp cornstarch (for marinade); 1/2 tsp kosher salt; 1/4 tsp white pepper; 2-inch piece fresh ginger, skinned and minced; 1 medium white onion, sliced thin; 2 cloves garlic, minced; 8 oz cremini mushrooms, sliced; 8 oz straw mushrooms (canned, drained); 8 oz sliced bamboo shoots (canned, drained); 8 oz sliced water chestnuts (canned, drained); 4 cups bok choy, chopped into 2-inch pieces; 1 cup chicken stock; 2 tbsp cornstarch; 2 tbsp water; 1 tbsp Shaoxing wine; 2 tsp oyster sauce; 1/2 tsp sesame oil; 1/4 tsp sugar; 3 tbsp vegetable oil, divided (2 tbsp for stir-frying chicken, 1 tbsp for vegetables)

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Introduction

Moo Goo Gai Pan is a classic Chinese stir-fry featuring tender chicken and a medley of mushrooms and crunchy vegetables. This light, flavorful dish is perfect for a quick weeknight dinner and pairs beautifully with steamed jasmine rice.

A white bowl filled with a stir-fry dish featuring several layers: at the bottom, pale yellow flat noodles; scattered throughout are light brown strips of cooked chicken; dark brown sliced mushrooms add texture and richness; bright green leafy vegetables, slightly wilted, are mixed in; translucent cooked onions are spread all over, adding softness; the dish is coated in a light, glossy sauce that ties the ingredients together. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast or thigh meat, sliced thin
1 tsp vegetable oil (plus 3 tablespoons, divided)
2 tsp cornstarch
1/2 tsp kosher salt
1/4 tsp white pepper
2-inch fresh ginger, skinned and minced
1 medium white onion, sliced thin
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
8 oz straw mushrooms (canned, drained)
8 oz sliced bamboo shoots (canned, drained)
8 oz sliced water chestnuts (canned, drained)
4 cups bok choy, chopped into 2-inch pieces
1 cup chicken stock
2 tbsp cornstarch
2 tbsp water
1 tbsp Shaoxing wine
2 tsp oyster sauce
1/2 tsp sesame oil
1/4 tsp sugar

Instructions

Step 1: Slice the chicken breast into thin pieces. In a bowl, combine the chicken with 1 teaspoon vegetable oil, 2 teaspoons cornstarch, kosher salt, and white pepper. Mix well and let marinate for 20 minutes.
Step 2: In a separate bowl, mix together chicken stock, 2 tablespoons cornstarch, water, Shaoxing wine, oyster sauce, sesame oil, and sugar to create the sauce. Stir well and set aside.
Step 3: Heat a wok over high heat until nearly smoking. Add 2 tablespoons of vegetable oil and stir-fry the chicken in 2 to 3 batches, cooking each batch for about 1 minute. Remove chicken and set aside.
Step 4: In the same wok, add the remaining 1 tablespoon of oil. Stir-fry minced ginger, sliced onion, and garlic for 30 seconds until fragrant.
Step 5: Add cremini mushrooms, straw mushrooms, bamboo shoots, and water chestnuts to the wok. Stir-fry for another 30 seconds, then add the chopped bok choy.
Step 6: Return the cooked chicken to the wok and pour in the prepared sauce mixture. Stir-fry everything together for 2 to 3 minutes until the sauce thickens and coats the ingredients evenly.
Step 7: Serve immediately with steamed jasmine rice for a complete meal.

Tips & Variations

Use thigh meat instead of breast for juicier, more flavorful chicken.
Adjust the vegetables according to what’s available—snap peas or bell peppers add nice color and crunch.
For a vegetarian version, replace chicken with tofu and use vegetable stock in the sauce.
Make sure the wok is very hot before stir-frying to keep the vegetables crisp and the chicken tender.

Storage

Store leftover Moo Goo Gai Pan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or chicken stock to loosen the sauce if it thickens too much.

How to Serve

A close-up view of a dish in a white bowl showing three main layers. The top layer has light brown cooked chicken strips with some slight browning. Below and mixed with the chicken are dark brown sliced mushrooms with a slightly wrinkled texture. The bottom layer has bright green leafy vegetables and some translucent cooked onions. The whole dish looks saucy and glossy, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

Fresh or canned mushrooms work best for texture. Frozen mushrooms can become mushy, so if using frozen, thaw and drain them well before cooking.

What can I substitute if I don’t have Shaoxing wine?

You can use dry sherry or a splash of white wine as a substitute. Alternatively, a bit of chicken broth with a small amount of rice vinegar can work in a pinch.