Easy Moo Goo Gai Pan

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Moo Goo Gai Pan is a classic Chinese dish! Tender chicken pieces and mushrooms with crisp vegetables such as carrots, water chestnuts, and snow peas all stir-fried together with a savory sauce. Way better than take out and it only 20 minutes!

I am all about skipping the take out and making Chinese food at home. If you love Chinese food as much as I do try this Skinny Slow Cooker Kung Pao Chicken, Awesome Kung Pao Shrimp or Instant Pot Beef and Broccoli.

Moo Goo Gai Pan Recipe

Seriously! Skip takeout and make this at home. It’s one of my all-time favorite Chinese dishes. Don’t get me wrong, I love me some takeout, but I also love to make moo goo gai pan at home and enjoy it in the comfort of my sweatpants. It is so much better than I thought it could ever be! The combo of tender chicken pieces and crisp veggies all in a savory sauce is amazing. You are going to love how easy and delicious this moo goo gai pan recipe is! It truly is better than takeout.

There is little to no seasoning on moo goo gai pan. Just the perfect sweet and savory sauce that enhances all the flavors in this dish! You will have dinner on the table in less than 20 minutes. If you are craving Chinese food, skip those expensive food delivery apps and make this Moo Goo Gai Pan recipe instead! You won’t regret it and your family will love every bite!

Ingredients for Moo Goo Gai Pan

This is everything you need to make a delicious moo goo gai pan stir fry! All the flavors from the ingredients blend so well together to make this a fresh and hearty meal. Check out the recipe card for exact measurements!

• Olive Oil: Used to cook the chicken in.
• Chicken Thighs: I cut my chicken thighs into 1 inch chunks but if you like the classic Chinese thin sliced cuts of meat that will work too. Just be sure not to overcook your sliced chicken since it is thinner. If you don’t want to use thigh meat, you can also use boneless skinless chicken breasts.
• Salt and Pepper: Help to enhance all of the tasty flavors of moo goo gai pan. Season to taste!
• Vegetables: The great thing about stir fries is that you can throw in leftover veggies that you have in the fridge. I used carrots, mushrooms, water chestnuts, and snow peas! Bok choy, bamboo shoots, celery, or cabbage are great options as well.
• Chopped Green Onions and Sesame Seeds: For garnish! These add a little extra flavor and also give the moo goo gai pan great presentation.

For the Sauce:

• Chicken Broth: This is the liquid gold that makes the moo goo gai pan sauce come to life! It adds depth of flavor and richness to the dish.
• Soy Sauce: This umami bomb ties everything together in the sauce. It gives the dish that classic savory taste we all know and love.
• Brown Sugar: Sweet, sweet brown sugar! This guy brings balance to the moo goo gai pan sauce by adding a touch of sweetness that complements the salty and savory flavors.
• Garlic: This tiny but mighty ingredient packs a flavorful punch in the sauce. It adds a subtle yet powerful garlicky aroma and taste that will make your mouth water.
• Hoisin Sauce: This sweet and savory sauce is a staple in Chinese cuisine, and it adds a unique flavor to the moo goo gai pan sauce.
• Sesame Oil: Just a small amount of sesame oil goes a long way in adding nuttiness and depth to the sauce.
• Cornstarch: Cornstarch is the key to achieving the perfect consistency in the moo goo gai pan sauce. It thickens the sauce just enough to coat the chicken and veggies without being too heavy.
• Water: Last but not least, water! It’s what helps to bring all the ingredients together and create a delicious, cohesive sauce. It’s like the glue that holds everything together, and also helps to adjust the sauce’s consistency.

Recipe for Moo Goo Gai Pan

You can’t go wrong with this Chinese dinner staple. It’s quick, simple to make and served up hot and ready in less than 20 minutes. Time to gather up your ingredients and a saucepan! This saucy, savory dish is the perfect solution for a hungry family on busy weeknights.

1. Cook Chicken: In a large skillet or wok add the olive oil and turn to medium high heat. Then salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
2. Sauté Vegetables: Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snow peas and sauté for a minute more.
3. Whisk Sauce Ingredients: To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
4. Combine: Add the chicken back to the wok and pour the sauce on top and let simmer until it starts to thicken.