Moo Goo Gai Pan (Mushroom and Chicken Stir Fry) Recipe
Moo Goo Gai Pan is a classic Chinese stir-fried dish featuring tender slices of chicken breast or thigh combined with a medley of mushrooms, bamboo shoots, water chestnuts, and crisp bok choy, all coated in a savory, delicate sauce. This quick and easy recipe highlights fresh ginger, garlic, and traditional Shaoxing wine to create a balanced flavor profile perfect for a comforting weeknight dinner served with steamed jasmine rice.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Protein and Marinade
- 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
Vegetables and Aromatics
- 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
Sauce
- 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
Cooking Oil
- 3 tbsp vegetable oil, divided (2 tbsp for stir-frying chicken, 1 tbsp for vegetables)
Instructions
- Marinate Chicken: Slice the chicken breast into thin pieces. In a mixing bowl, combine the chicken with 1 teaspoon of vegetable oil, 2 teaspoons of cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper. Mix thoroughly to coat the chicken evenly and let it marinate for 20 minutes to tenderize and build flavor.
- Prepare Sauce: In a separate bowl, whisk together the sauce ingredients: 1 cup chicken stock, 2 tablespoons cornstarch, 2 tablespoons water, 1 tablespoon Shaoxing wine, 2 teaspoons oyster sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon sugar. Stir well and set aside to use later.
- Cook Chicken: Heat a wok over high heat until nearly smoking. Add 2 tablespoons of vegetable oil and swirl to coat the wok. Stir fry the marinated chicken in 2 to 3 batches for about 1 minute each batch until the meat is just cooked through. Remove chicken from wok and place back into the marinade bowl to keep warm. Set aside.
- Stir Fry Vegetables: Keeping the wok on high heat, add the remaining 1 tablespoon of vegetable oil. Add the minced ginger, sliced onion, and minced garlic, stir-frying for about 30 seconds until fragrant. Then toss in the cremini and straw mushrooms, bamboo shoots, and water chestnuts. Stir fry for an additional 30 seconds before adding the bok choy pieces.
- Combine and Finish: Return the cooked chicken slices to the wok with the vegetables. Pour in the prepared sauce mixture and stir fry everything together for 2 to 3 minutes. The sauce will thicken and evenly coat the chicken and vegetables, melding all flavors. Serve immediately while hot alongside steamed jasmine rice for a complete meal.
Notes
- Use fresh ginger and garlic for the most authentic flavor in the stir-fry.
- Ensure the wok is hot before stir-frying to achieve the ideal texture and quick cooking.
- If you can’t find straw mushrooms, substitute with additional cremini or shiitake mushrooms.
- Adjust oyster sauce quantity to taste if you prefer a more or less savory sauce.
- Use either chicken breast for lean meat or thigh for a juicier texture according to your preference.
Keywords: Moo Goo Gai Pan, Chinese stir-fry, chicken and mushroom recipe, easy Chinese meals, quick stir fry, chicken stir fry with vegetables
