This Moo Goo Gai Pan recipe is a light, healthy Chinese-style stir-fry made with tender chicken, mushrooms, and crisp vegetables in a mild, savory sauce. Ready in about 25 minutes, it’s fresher, lower in sodium, and better than takeout—perfect for busy weeknights or meal prep.
Ingredients
- Main Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced against the grain
- 1 ½ cups mushrooms button or shiitake, sliced
- 1 cup snow peas trimmed
- 1 cup carrots thinly sliced
- 1 can 8 oz water chestnuts, drained and sliced
- Sauce & Flavor Base
- ¾ cup chicken broth low sodium
- 2 tbsp soy sauce or tamari
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- Pantry Staples
- 1 –2 tbsp avocado or vegetable oil
- Salt and white pepper to taste
Instructions
- Prep sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sesame oil, and cornstarch. Set aside.
- Cook chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 2–3 minutes until just cooked through. Remove and set aside.
- Stir-fry vegetables: Add a little more oil if needed. Cook mushrooms, carrots, and snow peas for 3–4 minutes until crisp-tender.
- Add aromatics: Stir in garlic and ginger; cook 30 seconds until fragrant.
- Combine: Return chicken to the pan. Pour in the sauce and stir constantly for 1–2 minutes until glossy and slightly thickened.
- Finish: Gently fold in water chestnuts and remove from heat.
- Rest: Let sit for 1–2 minutes so the sauce coats everything evenly.
Notes
- Moo Goo Gai Pan should be lightly sauced, not swimming in gravy.
- Chicken should be tender and pale—not browned.
- Keep vegetables slightly crisp for the best texture.