What Does Moo Goo Gai Pan Taste Like?

Moo Goo Gai Pan has a mild and savory flavor. The sauce is light, not overly thick or sweet, allowing the natural flavors of the chicken and vegetables to shine through.

Can I Use Other Types of Mushrooms?

Yes! While the classic recipe uses fresh and straw mushrooms, you can substitute with shiitake, cremini, or button mushrooms. Each type will add a unique taste and texture.

Is Moo Goo Gai Pan Healthy?

Absolutely! This dish is low in calories, fat, and sodium (especially when using low-sodium soy sauce). It's packed with lean protein and nutrient-dense vegetables, making it a nutritious option.

How Do I Make Moo Goo Gai Pan Gluten-Free?

To make this dish gluten-free, use gluten-free soy sauce and check that your oyster sauce is also gluten-free. Most other ingredients are naturally gluten-free.

Can I Prepare Moo Goo Gai Pan in Advance?

You can prepare the ingredients in advance by chopping the vegetables and marinating the chicken. However, it's best to stir-fry it just before serving to maintain the freshness and texture of the dish.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a pan over medium heat until warmed through.

Why Is My Sauce Not Thickening?

If your sauce isn't thickening, you may need to add more cornstarch. Mix a small amount of cornstarch with cold water and add it to the sauce while stirring.

Moo Goo Gai Pan

Ingredients

Scale

2 tablespoons vegetable oil, divided
2 cups chopped broccoli florets
1 cup sliced fresh mushrooms
1 (15-ounce) can whole straw mushrooms, drained
1 (8-ounce) can sliced bamboo shoots, drained
1 (8-ounce) can sliced water chestnuts, drained
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine

Instructions

Prep the Veggies: Start by heating 1 tablespoon of vegetable oil in a wok over high heat until it just begins to smoke. Add the broccoli and fresh mushrooms. Stir-fry for about 2 minutes.
Add More Veggies: Toss in the straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry for an additional 3 minutes until the broccoli is tender and the vegetables are hot. Transfer the veggies to a bowl and set aside.
Cook the Chicken: Wipe out the wok and heat the remaining tablespoon of oil over high heat. Add the minced garlic and stir-fry for a few seconds until golden. Add the chicken strips and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
Make the Sauce: In a small bowl, mix together the chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine. Pour this mixture over the chicken in the wok and bring it to a boil, stirring constantly.
Combine and Serve: Stir for about 30 seconds until the sauce thickens and becomes clear. Return the cooked vegetables to the wok, tossing them in the sauce, and cook until heated through, about 1 minute. Serve immediately with steamed rice or noodles.

Notes

Substitute Ingredients: Feel free to switch up the veggies based on what you have. Snow peas, bell peppers, or carrots would make great additions to this dish.
Use Fresh Garlic: For the best flavor, use freshly minced garlic instead of pre-chopped or garlic powder.
Cooking Heat: Stir-frying is all about high heat and quick cooking. Make sure your wok or pan is hot before adding the ingredients.
Thickening the Sauce: If the sauce doesn’t thicken enough, mix a bit more cornstarch with cold water and add it to the wok while stirring.

Author: Ashely
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese
Diet: Low Fat

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 4g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg

Keywords: Chinese chicken stir-fry, Healthy Asian recipes, Easy weeknight dinner, Quick stir-fry recipe