Make this easy Chinese takeout classic at home!
It’s just as fast (or faster!)
than having it delivered.
Marta Rivera
I spent most of my time in culinary school perpetually hungry (ironically).
On the rare occasion when I had a few bucks to spare, I would indulge in Chinese takeout.
Moo Goo Gai PanChinese Chicken and Mushroom Stir Frywas my go-to meal.
Marta Rivera
What Is Moo Goo Gai Pan?
I dont see it as often as Id like on Chinese restaurant menus anymore.
“Pan” means slices, so the name translates as “sliced chicken with mushrooms.”
Marta Rivera
The addition of snow peas and carrots brings more flavor.
Because I think a 1990s Chinese take-out resurgence is in order, Ive decided to make my own version!
Theyre great to have on hand for this recipe or other quick stir-fries.
Marta Rivera
Want a Vegan Version of Moo Goo Gai Pan?
Omit the oyster sauce and double the amount of hoisinwhich is kind of like a Chinese barbecue sauce.
White pepper has a more subtle flavor and is more commonly used in Asian cuisines.
Marta Rivera
More Great Stir-Fry Recipes!
Toss all the ingredients together when adding the sauce and cook until the chicken is cooked through.
Thinly slice each strip against the grain into bite-sized pieces.
Marta Rivera
The goal here is to create bite-sized pieces of chicken that are all about the same size and shape.
However you end up with that, you’re good to go!
In a large mixing bowl, whisk together the egg and 1 tablespoon of the cornstarch until smooth.
Marta Rivera
Toss the sliced chicken breast in the egg mixture to coat thoroughly.
Allow the chicken to soak in the mixture while you prepare your sauce.
Whisk the mixture together and set aside.
Marta Rivera
Drain the chicken of any excess egg mixture and return the chicken to its bowl.
This will help things go quickly once youve begun cooking.
Stir fry the chicken for 4 minutes, tossing occasionally with a wooden spoon.
Marta Rivera
Add the carrots and snow peas and cook for an additional 4 minutes, stirring often.
Make a well in the center of the pan and add the garlic and ginger.
Add the mushrooms, chestnuts, and bamboo shoots.
Cook, stirring occasionally, for 3 minutes.
Make another well in the center of the pan and add the sauce.
Cook for 2 minutes, or until the sauce starts to bubble and thicken slightly.
Fold the stir fry ingredients into the sauce to coat completely.
Bring the sauce up to a simmer, and then reduce the heat to low.
Cook for a minute longer.
Remove from heat and immediately serve spooned over the jasmine rice with extra hoisin sauce on the side.
Leftovers are best stored apart from the rice in an airtight container in the fridge for two days.
Reheat in the microwave or in a skillet on the stovetop.
