If you’re searching for a dinner that’s vibrant, light, and packed with honest-to-goodness flavor, look no further than Simple Moo Goo Gai Pan. This classic Chinese-American stir-fry is all about juicy chicken, crisp-tender veggies, and a silky savory sauce that ties it all together. It’s fast enough for a busy weeknight and feels like a celebration with every bite—the kind of meal you cook once and want to keep in your regular rotation!
Ingredients You’ll Need
What makes Simple Moo Goo Gai Pan so loveable is how a handful of everyday ingredients come together to create something colorful and comforting. Each one adds its own flair—tender textures, pops of color, and unmistakable umami depth—so don’t skip the essentials!
- Chicken breasts: Thinly sliced for super tender bites that cook quickly and soak up the flavors beautifully.
- Soy sauce: Adds essential savory depth and that familiar, mouthwatering saltiness.
- Oyster sauce: Brings a gentle, sweet richness that balances the brightness of the veggies—my secret for authentic flavor!
- Shaoxing wine or dry sherry: A splash of this gives complex undertones to the chicken; broth works in a pinch if you prefer.
- Cornstarch: Helps the marinade cling to the chicken and gives the sauce its signature, glossy finish.
- Vegetable oil: Neutral and perfect for high-heat stir-frying so everything cooks evenly.
- White mushrooms: The “moo goo” in the name! These add lovely earthiness and a slightly chewy texture.
- Snow peas or sugar snap peas: For sweetness and crunch—plus that gorgeous green color.
- Carrots: Sliced for vibrant color and a gentle sweetness that complements the other vegetables.
- Bamboo shoots: Classic crunch and a subtle flavor that carries the sauce well.
- Water chestnuts: Add irresistible crispness to each mouthful—don’t leave them out if you can help it.
- Garlic: Infuses the whole dish with that irresistible aromatic punch.
- Fresh ginger: Just a bit, freshly grated, brings a hint of heat and depth.
- Chicken broth: The saucy backbone—makes everything come together with a little extra savoriness.
- Sesame oil: Just a dash at the end for nutty aroma and the flavor of takeout at home.
How to Make Simple Moo Goo Gai Pan
Step 1: Marinate the Chicken
Start by tossing the sliced chicken breasts with soy sauce, oyster sauce, Shaoxing wine, and cornstarch. The marinade does double duty—it seasons the chicken all the way through and ensures a silky, tender texture. Let it sit for about 10–15 minutes while you prep your veggies and whisk up the sauce.
Step 2: Whisk the Sauce
While the chicken marinates, combine the chicken broth, soy sauce, oyster sauce, sesame oil, and cornstarch in a small bowl. Give it a good whisk so the cornstarch dissolves. This sauce will take everything from just-cooked to completely crave-worthy once it hits the pan.
Step 3: Stir-Fry the Chicken
Heat a large skillet or wok over medium-high and swirl in a bit of oil. Add the marinated chicken in a single layer and let it sizzle, stir-frying for 3–4 minutes until just cooked through. Scoop it out and set aside—it’s tempting to nibble, but trust me, it gets even better when reunited with the veggies!
Step 4: Cook the Vegetables
Add the rest of the oil to the hot pan. Toss in the garlic and ginger for just 30 seconds, then pile on your mushrooms, snow peas, carrots, bamboo shoots, and water chestnuts. Stir-fry everything together for 3–5 minutes, just until the veggies are crisp-tender and bright. They should still have a satisfying snap—undercooked is better than mushy here.
Step 5: Bring It All Together
Return the tender chicken to the pan and pour in your prepared sauce. Stir well so everything’s completely coated. Let it cook for another minute or two, until the sauce is glossy and thickened. The aroma is irresistible! As soon as everything’s hot and glossy, your Simple Moo Goo Gai Pan is ready to serve up.
How to Serve Simple Moo Goo Gai Pan
Garnishes
Top your bowl with a sprinkle of sliced green onions or toasted sesame seeds for a pop of freshness and subtle crunch. If you’re feeling zesty, a little chopped cilantro adds a fresh, herbal finish that’s simply lovely.
Side Dishes
There’s almost nothing better than scooping Simple Moo Goo Gai Pan over steaming white jasmine rice, but it’s also delicious with brown rice or noodles. A side of egg drop soup or a crisp cucumber salad rounds out the meal and keeps things light and satisfying.
Creative Ways to Present
For a fun twist, serve your stir-fry in lettuce cups for breezy hand-held bites. Or pile it all into a big family-style platter so everyone can dig in and assemble their own plates—perfect for a cheerful, easygoing dinner party.
Make Ahead and Storage
Storing Leftovers
Let your Simple Moo Goo Gai Pan cool to room temperature, then store it in an airtight container in the fridge. It will stay fresh for up to 3 days, and is just as tasty the next day for lunch or a quick dinner redo.
Freezing
If you want to freeze leftovers, portion the stir-fry into freezer-safe containers. While the veggies might lose a touch of their crispness, the flavors remain fantastic—the perfect solution for those busy nights when you want a nearly instant homemade meal.
Reheating
Reheat your Moo Goo Gai Pan gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. The microwave works in a pinch, but the stovetop really brings everything back to life without overcooking the veggies.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be even more succulent and flavorful. Just slice them thinly so they cook quickly and evenly, just as you would with breasts.
What if I don’t have oyster sauce?
You can substitute hoisin sauce or add a bit more soy sauce and a dash of honey for sweetness. While the flavor profile will change slightly, it will still be delicious and remain in the spirit of Simple Moo Goo Gai Pan.
How do I keep the vegetables crisp?
The trick is high heat and quick cooking. Don’t overload your pan, and keep everything moving. This helps your veggies stay vibrant and never soggy.
Can I make this vegetarian?
Definitely! Swap the chicken for firm tofu or even more mushrooms, and use vegetable broth in the sauce. The dish will still deliver that wonderful, comforting flavor of Simple Moo Goo Gai Pan.
Is Simple Moo Goo Gai Pan gluten-free?
It can be made gluten-free—simply use tamari or coconut aminos in place of soy sauce and double-check that your oyster sauce and broth are gluten-free. All the freshness and satisfaction, none of the gluten!
Final Thoughts
Simple Moo Goo Gai Pan truly captures the spirit of home-style Chinese cooking with its bright flavors, juicy chicken, and crisp vegetables all swimming in a luscious sauce. Give it a try and you’ll see how it turns any weeknight into something just a little more special. I can’t wait for you to make it part of your dinner tradition—happy cooking!
Print
Simple Moo Goo Gai Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
- Diet: Non-Vegetarian
Description
A quick and easy recipe for Simple Moo Goo Gai Pan, a classic Chinese-American stir-fry dish with tender chicken and an assortment of vegetables in a savory sauce. Perfect for a delicious weeknight dinner!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts (thinly sliced)
- 2 tablespoons soy sauce (divided)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 8 ounces white mushrooms (sliced)
- 1 cup snow peas or sugar snap peas
- 1/2 cup sliced carrots
- 1/2 cup bamboo shoots (drained)
- 1/2 cup water chestnuts (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
For the Sauce:
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Marinate for 10–15 minutes.
- Prepare the Sauce: In a small bowl, whisk together all sauce ingredients and set aside.
- Stir-Fry: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry the marinated chicken for 3–4 minutes. Remove and set aside. Add remaining oil, then garlic, ginger, and vegetables. Stir-fry for 3–5 minutes. Return chicken to the pan, pour in the sauce, and cook for another 1–2 minutes.
- Serve: Serve the Moo Goo Gai Pan immediately over steamed rice or noodles.
Notes
- You can use broccoli, baby corn, or bell peppers instead of traditional veggies.
- Shaoxing wine can be substituted with dry sherry or broth.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 75mg
