Updated on August 5th, 2025
This homemade moo goo gai pan brings together tender chicken, crisp vegetables, and a light, savory sauce in a quick stovetop stir-fry. It’s a great option for weeknights when you want something flavorful but easy to pull off. With no deep frying or breading required, it keeps the cleanup simple too. Serve it with warm white rice and soy sauce for a full, satisfying meal.
Why this recipe works
- No deep frying needed: The chicken is stir-fried instead of breaded or fried, keeping it lighter and faster to prepare.
- Simple but flavorful sauce: Just chicken broth thickened with cornstarch brings everything together without overwhelming the fresh veggies.
- Lots of texture: Between the mushrooms, water chestnuts, snow peas, and broccoli, every bite is full of contrast.
- Flexible ingredients: You can use a store-bought stir-fry mix or fresh vegetables depending on what you have, making it easy to adapt.
- Fast to make: From start to finish, this meal comes together in about 30 minutes, making it perfect for busy nights.
Serving suggestions
- Serve over white rice: Spoon the chicken and vegetables over a bowl of hot rice to soak up the light sauce.
- Add soy sauce at the table: Let everyone season their own plate with a splash of soy sauce or a drizzle of sesame oil for extra flavor.
- Pair with a side: Add steamed dumplings, egg rolls, or a cucumber salad to round out the meal.
- Make it a family dinner: Set everything out in serving bowls for a simple, stir-fry-style dinner everyone can help themselves to.
Moo Goo Gai Pan Recipe
This homemade moo goo gai pan brings together tender chicken, crisp vegetables, and a light, savory sauce in a quick stovetop stir-fry.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 3 boneless skinless chicken breasts (cut into small chunks)
- 1/3 cup oil (for cooking)
- 3 slices fresh ginger
- 2 garlic cloves (minced)
- 1 1/2 cups chicken broth
- 2 tablespoons cornstarch
- 1/2lb sliced mushrooms
- 1/4 lb snow peas (in the pods)
- 1 (8 oz) can water chestnuts (drained)
- 1 (8 oz) can bamboo shoots (drained)
- 1/4 cup carrots (thinly sliced)
- 4 green onions (sliced)
- 1/2 cup broccoli florets
- soy sauce (to serve)
Instructions
- Heat oil in the work. Add garlic and ginger and stir fry 30 seconds. Add chicken and stir fry for 4 minutes.
- In a bowl combine chicken broth and cornstarch. Pour the mixture into the wok over the chicken.
- Add all the vegetables.
- Cover and simmer for 15 minutes. Serve with white rice and soy sauce.
Nutrition
- Serving Size:
- Calories: 418
- Sugar: 8 g
- Sodium: 495.9 mg
- Fat: 20.7 g
- Carbohydrates: 45.9 g
- Protein: 17.3 g
- Cholesterol: 17.4 mg
