What Is Moo Goo Gai Pan?
Moo Goo Gai Pan or 蘑菇鸡板 is a classic Chinese stir-fry dish. It’s basically chicken and mushrooms stir-fry in a tasty Chinese white sauce, with vegetables such as carrots, mushrooms and sugar snap peas
In the Cantonese dialect, Moo Goo means mushroom and Gai Pan means chicken slices. So basically, it’s a mushroom and chicken stir-fry dish.
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What Is Moo Goo Gai Pan Sauce Made Of?
In Chinese recipes, there are two types of sauce: brown sauce and white sauce. Moo Goo Gai Pan sauce is made with the mouthwatering Chinese white sauce. The white stir-fry sauce calls for the following ingredients:
- Chicken broth
- Soy sauce
- Sesame oil
- Chinese Shaoxing wine or rice wine
- Corn starch
- Sugar and ground white pepper
Is It Healthy?
Yes, this meal is absolutely healthy and low in calories, only 238 calories per serving.
Chicken and mushroom pair well together but this American-Chinese classic is more vibrant and filled with colorful vegetables such as snow peas, carrots, bamboo shoot slices, and sometimes baby corn and water chestnut slices are also added to the dish. The dish tastes very light, refreshing and delicious!
What Dishes to Serve with This Recipe?
This meal is great served with a side of Chinese soups such as Hot and Sour Soup or Egg Drop Soup. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Moo Goo Gai Pan
Moo Goo Gai Pan - a popular Chinese chicken stir-fry recipe with mushrooms and white sauce that is healthy and delicious. Make this moo goo gai pan recipe at home and you won't need another takeout.
- 10 oz. chicken breast fillet cut into 1/8-inch thick slices
- 3 tablepoons oil
- 2 cloves garlic minced
- 1/4 cup mixed vegetables (snow peas/sugar snap peas and carrots)
- 1 cup white mushroom and canned straw mushrooms thickly sliced
- 1 egg white
- 1/2 teaspoon salt
- 1 pinch ground white pepper
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1/2 tablespoon sugar
- 3 dashes ground white pepper
- 1 tablespoon Shaoxing wine or Chinese rice wine
- 1 teaspoon corn starch
In a bowl, prepare the Marinade. Lightly beat the egg white, add the salt and ground white pepper. Marinate the chicken with the mixture. Set aside. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess Marinade.
Mix all the ingredients in the White Sauce together. Stir to combine well. Set aside.
In a wok or skillet on high heat, add two tablespoons oil until heated. Add the chicken and stir-fry until the chicken is a little over half done, for about 45 seconds, or until the chicken turns white on the surface. Dish out, drain on paper towels and set aside. Clean and rinse the wok or skillet.
Heat up the wok or skillet on high heat again. Add the remaining 1 tablespoon oil, stir-fry the garlic until light brown. Toss in the mixed vegetables and continue to stir-fry for 1 minute. Add in the mushrooms, stir to mix well.
Add the chicken and the White Sauce. Stir to combine well with all the ingredients in the wok or skillet, about 1-2 minutes, or until the chicken is cooked through. Dish out and serve immediately with steamed rice.
I love sliced waterchestnuts in mine! Thank you for another great recipe, Bee!
I made this for my son and I last night. It was SOOOO good. I made it exactly as the recipe said. As usual, another great recipe Bee!
This is the second time I have made the recipe. It is so good! I had to triple the recipe because my son loves the leftovers
Thank you so much for posting this recipe. It is one of my wife’s favorites. I have purchased a 14 inch Lodge cast iron wok and this is the 2nd meal I have made in it. It was a total success! So much better than any restaurant moo goo gai pan! I have the recipe printed out so that I can now make it whenever she desires. I look forward to trying the other meal ideas that you have on your website. Thanks!
Hi Clayton, thanks so much for trying my recipes. Yes, all my recipes are great, please try: https://rasamalaysia.com/recipe-index-gallery/
Just made this tonight! So legit! Best Moo Goo I have eaten in years!!! Thank you!
This recipe looks amazing but i was wondering if this white sauce would be the same base as the one used in garlic chicken or garlic prawn that you can get from chinese take aways just with lots of garlic?
Yes the same sauce.