Moo Goo Gai Pan

moogoo chicken

4.4 from 7 reviews

Better than takeout moo goo gai pan recipe that’s savory and a little sour. Ready in less than 25 minutes!


Units Scale

Moo Goo Gai Pan Ingredients

  • 1 tablespoon peanut or vegetable oil
  • 1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
  • 2 cloves garlic (minced)
  • 1 1/2 cup button mushrooms (sliced in half)
  • 1 1/2 cup snow peas
  • 1/2 cup canned bamboo shoots (drained)
  • 1/4 cup canned water chestnuts (drained)
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • ground white pepper


  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch


  • 1/2 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil


  1. Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
  2. In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
  3. In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
  4. Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
  5. Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
  6. Turn the heat off, season with ground white pepper and serve immediately.


This Moo Goo Gai Pan Recipe will keep refrigerated for up to 3-4 days.

Using a wok for with a handle for stir fries makes the process of tossing the ingredients easier and helps to evenly coat and spread the sauce.


Keywords: recipe, Asian, easy

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