Mo Gu Ji Pian close up

Moo Goo Gai Pan, or mo gu ji pian (蘑菇鸡片), means mushrooms and sliced chicken. It originates from Cantonese cuisine and was slightly transformed when it became one of the most well known American Chinese dishes.

In the US, the takeout style moo goo gai pan is a colorful dish that has a lot of fun textures created by colorful vegetables and the juicy tender chicken slices. The first time I ordered moo goo gai pan at a takeout spot, I picked it because it looked lighter than everything else on the menu. I remember thinking the sauce tasted so clean and the vegetables still had crunch.

In my homemade version, I add more vegetables than the restaurant version, making it a nutritious and healthy meal without compromising on taste. I sear the chicken hot and fast, cook the vegetables in stages so nothing gets soggy, then toss everything with the sauce at the very end. It takes just 30 minutes and one pan, seriously it does not get easier than this!

Homemade moo goo gai pan in a plate

Ingredients 

Before you start cooking, you will prep the chicken with a simple marinade, mix the sauce, and have all your vegetables sliced and ready to go.

Homemade moo goo gai ingredients

Marinade

  • Chicken: I use boneless skinless chicken breast or thighs, sliced thin against the grain so they stay tender.
  • Shaoxing wine, salt, cornstarch: This quick marinade seasons the chicken and helps it develop a golden crust.

Sauce

  • Chicken broth: I use a smaller amount for a light coating. Double it if you like more sauce.
  • Soy sauce, oyster sauce, Shaoxing wine: These bring savory depth without overpowering the vegetables.
  • Cornstarch: This thickens the sauce.

Stir Fry

  • White mushrooms: They cook down and release liquid, so I let that evaporate before adding the other vegetables.
  • Snow peas, carrot: Snow peas add freshness and color, and carrots bring a touch of sweetness.
  • Garlic, green onions: I save some of the green parts for garnish at the end.
  • Bamboo shoots, water chestnuts: These give the dish its signature crunch. Please read my notes below.

Bamboo shoots

Bamboo Shoots

Bamboo shoots are a common ingredient in Chinese stir fries to add a crunchy texture to the dish. In the US, you can easily find canned bamboo shoots in most grocery stores. You can simply drain off the water and directly use the sliced bamboo shoots in this recipe.

If you have access to a Chinese market or Asian grocery store, you might be able to find whole bamboo shoots in water. They could either come in packages in the refrigerated section, or soaked in water in bulk (usually displayed near the produce or tofu). They come in different shapes and sizes, but any of them will work in this recipe. 

When available, I highly recommend using whole bamboo shoots. Because whole bamboo shoots have a firmer texture and a better taste than the canned ones. 

Water chestnut

Fresh water chestnuts and canned water chestnuts

Water chestnut is another fun ingredient to add texture to moo goo gai pan. Different from bamboo shoots, water chestnuts have a crunchy crisp texture that is similar to apple. It also has a mild sweet taste that works perfectly with chicken. 

Like bamboo shoots, you can also easily find the canned water chestnuts in most grocery stores. At Asian markets, you can also find peeled frozen whole water chestnuts, or even fresh skin-on water chestnuts, when in season. If you have the chance, definitely try out the fresh water chestnuts. Even though it takes extra time to peel and slice them, they have a much crisper texture and a much sweeter taste. 

How to make

Marinate the chicken: Slice chicken against the grain into 1/4 inch pieces. Add Shaoxing wine and salt, mix well, then add cornstarch and toss to coat evenly.

Mix the sauce: Combine all sauce ingredients in a small bowl and stir well. Set aside.

Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium high heat until hot. Add chicken in a single layer and cook without moving for 30 seconds until golden on the bottom. Flip and cook 10 to 20 seconds more until the outside is browned but the inside is still slightly pink. Transfer to a plate.

Sear the chicken until golden

Cook the aromatics: Add the remaining 1 tablespoon oil, garlic, and green onion to the skillet. Stir a few times until fragrant.

Saute the aromatics

Cook the carrot and mushrooms: Add carrot and mushrooms. Cook until the carrot softens and the mushroom liquid evaporates, about 3 minutes.

Cook the carrot and mushrooms

Cook the remaining vegetables: Add snow peas, bamboo shoots, and water chestnuts. Cook for 1 minute until the snow peas turn bright green.

Cook the bamboo shoots and snow peas

Finish the dish: Give the sauce one more stir to dissolve the cornstarch. Pour into the pan and add back the chicken. Stir until the sauce thickens and coats everything.

Add back the chicken and pour in the sauce

Serve: Transfer to a plate immediately and garnish with reserved green onion. Serve hot over steamed rice.

Mix everything together

My cooking tips

Take the chicken out early: I remove it when the inside is still slightly pink. It finishes cooking when I add it back at the end, which keeps it juicy instead of rubbery.

Get the pan very hot: I heat my skillet until the oil shimmers before adding anything. A hot pan sears the chicken and vegetables instead of steaming them.

Cook vegetables in stages: Carrots and mushrooms take longer than snow peas and water chestnuts. I add them in order so everything finishes cooking at the same time.

Wait for the mushroom liquid to evaporate: Mushrooms release a lot of water as they cook. I keep cooking until the pan looks dry before adding more ingredients.

Stir the sauce right before using: Cornstarch settles at the bottom of the bowl. I always give it one more stir before pouring it into the pan.

How to serve

I serve moo goo gai pan over steamed jasmine rice as a quick weeknight dinner. On busier nights, I make a double batch and pack the leftovers for lunch the next day.

When I want a full takeout spread at home, I add egg drop soup to start and shrimp fried rice on the side. For more protein, Chinese beef and broccoli or General Tso’s chicken make great additions.

Frequently ask questions

Why does my dish turn out watery?

The pan was probably not hot enough, or the vegetables were crowded. I make sure the pan is very hot and cook in batches if needed.

How do I store and reheat leftovers?

I keep leftovers in an airtight container in the fridge for up to 3 days. I reheat in a hot skillet to keep the vegetables crisp. The microwave makes everything soft.

Do I need a wok to make moo goo gai pan?

If you think you need a wok to make proper Chinese takeout, you are mistaken. As long as you have a large skillet that is 12” to 14” inches (30 to 35 cm) in diameter, with a higher edge if possible, you’re all set. (You can read more about why I recommend a skillet over a wok for home cooks and how to set up your cooking station.) My favorite frying pan is a Debuyer 12.5” carbon steel pan. It heats up evenly, holds heat very well, and sears the meat and vegetables beautifully. Plus, it becomes nonstick once properly seasoned, just like a cast iron pan. A OXO nonstick pan works well too, especially if you want to add less oil into your stir fry and keep it lower in calories.

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Homestyle moo goo gai pan is loaded with juicy tender chicken and colorful vegetables, brought together with a hearty savory sauce. {Gluten-Free Adaptable}

Moo Goo Gai Pan (蘑菇鸡片)

By Maggie Zhu
5 from 10 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Print
My homestyle moo goo gai pan is loaded with juicy tender chicken and colorful vegetables, brought together with a hearty savory sauce. I have it ready on the table in just 30 minutes and serve it as a main dish to my family.

Ingredients 

Marinade

  • 1 boneless skinless chicken breast (or 2 chicken thighs) , about 1/2 lb / 225 g
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch

Sauce (*Footnote 1)

  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
  • 1 teaspoon cornstarch

Stir-fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
  • 2 green onions , sliced (reserve some green of the green part for garnish)
  • 1 carrot , sliced
  • 1/2 lb (225 g) white mushrooms , sliced
  • 1 cup snow peas , tough ends and strings removed
  • 1 cup bamboo shoots , sliced and drained thoroughly
  • 1 cup water chestnuts , sliced and drained thoroughly

Instructions

  • Slice chicken against the grain into 1/4” (1/2 cm) pieces. Transfer into a medium-size bowl. Add Shaoxing wine and salt. Mix well. Add the cornstarch. Gently mix by hand to coat chicken evenly.
  • Combine all the sauce ingredients into a small bowl. Mix well and set aside.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly browned and the inside is still a little pink. Transfer chicken to a plate.
  • Add the remaining 1 tablespoon of oil, garlic and green onion into the skillet. Stir a few times to release fragrance.
  • Add carrot and mushrooms. Cook until it starts to get tender and the liquid from the mushrooms has fully evaporated, 3 minutes or so.
  • Add snow peas, bamboo shoots, and water chestnuts. Cook for 1 minute.
  • Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens.
  • Transfer everything into a serving plate immediately and garnish with the green part of the green onion. Serve hot over steamed rice or by itself.

Ingredient Substitution Guide

Notes

  1. A previous version of this recipe used 1/2 cup chicken broth and 2 teaspoons of cornstarch. When updating the post, I halved both ingredients so you will have just enough sauce to coat the ingredients. That is my preferred way to cook this dish.
    If you like a saucier version, you can use 1/2 cup chicken broth and 2 teaspoons of cornstarch without changing the other ingredient quantities.

Nutrition

Serving: 1serving, Calories: 147kcal, Carbohydrates: 15.1g, Protein: 6.7g, Fat: 7.5g, Saturated Fat: 1.2g, Cholesterol: 8mg, Sodium: 537mg, Potassium: 513mg, Fiber: 2.4g, Sugar: 5.6g, Calcium: 31mg, Iron: 2mg

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