Moo Goo Gai Pan Chinese Stir Fry

Why You’ll Love This Recipe

Moo Goo Gai Pan is a light and flavorful Chinese stir-fry dish featuring tender chicken, crisp vegetables, and a savory sauce. The name “Moo Goo Gai Pan” translates to “chicken with mushrooms,” but this dish is much more than that, with a variety of fresh vegetables like bok choy, carrots, and snow peas creating a well-rounded, satisfying meal. This easy-to-make recipe is a healthy option for a weeknight dinner and brings authentic Chinese flavors to your table in just 30 minutes.

Ingredients

For the stir fry:

• 1 lb boneless, skinless chicken breasts, thinly sliced

• 2 tablespoons vegetable oil (for stir-frying)

• 1/2 cup sliced white mushrooms

• 1/2 cup sliced shiitake mushrooms (optional)

• 1 cup snow peas, trimmed

• 1 cup sliced carrots (julienned or thinly sliced)

• 1 cup baby bok choy, chopped

• 1/2 cup water chestnuts, sliced (optional)

• 1/2 red bell pepper, thinly sliced (optional)

For the sauce:

• 2 tablespoons soy sauce (low sodium preferred)

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon rice vinegar

• 1 teaspoon cornstarch (mixed with 1 tablespoon water to create a slurry)

• 1/2 teaspoon sesame oil

• 1 teaspoon fresh ginger, minced

• 2 cloves garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch slurry, sesame oil, ginger, and garlic. Stir well and set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook, stirring frequently, for 5-7 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the remaining tablespoon of oil. Add the mushrooms, carrots, snow peas, and red bell pepper (if using) and stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

4. Add the bok choy, water chestnuts, and the cooked chicken back into the skillet. Stir in the sauce and cook for another 2-3 minutes, or until everything is coated evenly and the sauce has thickened slightly.

5. Once everything is heated through and the sauce has thickened, remove from heat and serve immediately over steamed rice or noodles.

Servings and Timing

• Servings: 4

• Preparation time: 10 minutes

• Cooking time: 15-20 minutes

• Total time: 30 minutes

Variations

• Vegetarian Option: Use tofu or tempeh instead of chicken to make this dish vegetarian. Simply press the tofu to remove excess moisture and cut it into cubes before stir-frying.

• Add More Vegetables: Feel free to add other vegetables like bell peppers, zucchini, baby corn, or broccoli for extra flavor and nutrients.

• Spicy Version: Add red pepper flakes, chili paste, or fresh sliced chilies to the sauce for some heat.

• Gluten-Free: Use tamari or gluten-free soy sauce instead of regular soy sauce to make this recipe gluten-free.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave or in a skillet over medium heat, adding a little water or broth if the sauce has thickened too much during storage.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great option for this dish and will add more flavor. Just ensure that they are cooked through before serving.

2. Can I make this dish without mushrooms?

Yes, you can omit the mushrooms or substitute them with other vegetables like bell peppers or onions if you prefer.

3. Can I use frozen vegetables?

While fresh vegetables work best, you can use frozen vegetables if necessary. Just be sure to thaw them completely and drain any excess moisture before adding them to the stir fry.

4. Can I use a different sauce instead of hoisin sauce?

You can substitute hoisin sauce with a combination of soy sauce and a little honey or brown sugar for sweetness, though the flavor will not be exactly the same.

5. Is this recipe gluten-free?

If you use gluten-free soy sauce (such as tamari) and ensure all other ingredients are gluten-free, this dish can be made gluten-free.

6. Can I make this recipe ahead of time?

The stir fry is best enjoyed fresh, but you can prepare the sauce and chop the vegetables ahead of time to make cooking quicker.

7. How do I prevent the chicken from becoming tough?

Be sure not to overcook the chicken. Stir-fry it over medium-high heat and remove it from the pan once it’s cooked through to keep it tender.

8. Can I make this dish with other types of meat?

Yes, you can substitute chicken with beef,or  shrimp in this recipe. Just make sure to adjust the cooking times accordingly.

9. Can I add noodles to this dish?

Yes, you can serve this stir fry over cooked noodles like rice noodles, udon, or soba for a heartier meal.

10. Can I use bottled stir-fry sauce instead of making my own?

Yes, you can use a pre-made stir-fry sauce, but homemade versions allow you to control the flavors and adjust the seasoning to your taste.

Conclusion

Moo Goo Gai Pan Chinese Stir Fry is a wonderfully light yet satisfying dish that’s full of flavor and perfect for busy nights. With tender chicken, crisp vegetables, and a savory sauce, this dish delivers the authentic taste of Chinese stir-fry in just 30 minutes. Whether you’re a fan of traditional Chinese dishes or just looking for a quick, healthy meal, this stir-fry is sure to become a go-to favorite in your cooking rotation. Plus, with its versatility, you can easily customize it with your preferred vegetables or protein to suit your tastes!

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