Pin it
Juicy chicken slices stir-fried with mushrooms and crunchy veggies in a delicate, tasty sauce make up this traditional Moo Goo Gai Pan. This homemade take brings genuine Chinese tastes using easy-to-find fresh items at your local store.
I spent many hours tweaking methods in my kitchen to create this dish, drawing from old family recipes and my time cooking professionally. What you get is something better than what you'd find at many restaurants.
Must-Have Components
- Chicken breast: 1 pound, cut thin across the grain
- White mushrooms: 8 ounces, wiped and sliced
- Fresh ginger: 2-inch chunk, skinned and chopped tiny
- Fresh garlic: 3 cloves, chopped super fine
- Bamboo shoots: 8-ounce can, drained and cut
- Water chestnuts: 8-ounce can, drained and cut
- Snow peas: 6 ounces, ends removed
- Carrots: 2 medium, angle-sliced
- Green onions: 3 stalks, chopped into 1-inch bits
Prepping Your Chicken
- First Soak:
- Drop dried chicken strips in bowl. Blend with soy sauce, wine, and white pepper. Let sit 10 minutes.
- Second Soak:
- Whip egg white and cornstarch till smooth. Mix chicken in fully. Wait 20 minutes.
Setting Up Your Space
- Getting Organized:
- Put soaked chicken, ready veggies, and sauce mix on different plates. Keep a bowl handy for the cooked chicken.
- Right Temperature:
- Get your wok super hot - water drops should dance right away. Turn down to medium-high when you start cooking.
Pin it
My time working in kitchens taught me that managing your heat and timing is everything when you're stir-frying. You can't skip these basics if you want your Moo Goo Gai Pan to taste like it came from a good restaurant.
Making The Dish
Get wok smoking hot. Swirl in oil until it shimmers. Cook chicken pieces in small batches till golden brown. Put aside with all the juices. Quickly fry ginger and garlic, then toss in mushrooms, carrots, bamboo shoots, and water chestnuts one after another. Throw in snow peas at the end. Put chicken back in wok, drizzle sauce over everything, and mix until everything's coated nicely.
Saving Leftovers
Keep it in a sealed container in your fridge for up to three days. When you want to eat it again, add a splash of water and warm it slowly in a pan so everything stays nice and crisp. The dish usually tastes even better the next day.
Pin it
If you pay attention to how and when you cook things, this classic Chinese meal will become something you can make anytime. The mix of different textures and clean flavors makes for a fantastic dinner that shows off what makes Chinese home cooking so great.
Frequently Asked Questions
- → Where does Moo Goo Gai Pan come from?
- It’s based on Cantonese, where moo goo means mushrooms, gai stands for chicken, and pan refers to sliced pieces.
- → Can I pick different veggies for this dish?
- Of course! Broccoli, baby corn, or celery work as great swaps, depending on what you like.
- → What can I use instead of Shaoxing wine?
- You can switch it out for chicken broth or dry sherry if it's not available.
- → Why slice the chicken against the grain?
- It makes the chicken softer and easier to chew since it won’t get stringy.
- → Can I prepare this dish in advance?
- It’s best eaten fresh, but prepping the ingredients beforehand works great. Just toss everything together when you’re ready!