Name: 25 minute Moo Goo Gai Pan Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 5 min
Ingredients: 3/4 cup chicken stock, low sodium; 1/2 teaspoon sugar; 1 1/2 teaspoon sesame oil; 1 tablespoon cornstarch; 1 tablespoon soy sauce, low sodium; salt and pepper to taste; 1/2 tablespoon vegetable oil; 2 teaspoons garlic, minced (2 cloves); 1 teaspoon ginger, minced; 2 cups mushrooms, sliced; 1 cup snow peas; 3 medium carrots; 6 oz sliced water chestnuts, drained (optional)*; 6 oz sliced bamboo shoots, drained (optional)*; 1 pound chicken breasts, boneless and skinless (454g); 1 egg white; 1 tablespoon cornstarch; 1 tablespoon soy sauce, low sodium; 1 teaspoon rice vinegar; 1/2 tablespoon vegetable oil

Moo Goo Gai Pan Recipe is an easy recipe that brings your favorite Chinese flavors straight to your dinner table. This stir fry of chicken, mushrooms, and flavorful sauce comes together in about 25 minutes. What could be better than a stir fry? They’re so tasty, and so quick and easy!

This delightful dish is a blend of sliced chicken and an array of vibrant, crunchy vegetables like snow peas, carrots, mushrooms, and water chestnuts or bamboo shoots.

25 minute Moo Goo Gai Pan Recipe

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

Chicken:

1 pound chicken breasts, boneless and skinless (454g)
1 egg white
1 tablespoon cornstarch
1 tablespoon soy sauce, low sodium
1 teaspoon rice vinegar
1/2 tablespoon vegetable oil

Vegetables:

1/2 tablespoon vegetable oil
2 teaspoons garlic, minced (2 cloves)
1 teaspoon ginger, minced
2 cups mushrooms, sliced
1 cup snow peas
3 medium carrots
6 oz sliced water chestnuts, drained (optional)*
6 oz sliced bamboo shoots, drained (optional)*

The Sauce:

3/4 cup chicken stock, low sodium
1/2 teaspoon sugar
1 1/2 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce, low sodium
salt and pepper to taste

Instructions

Let’s Get Cooking!

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Notes

*The traditional moo goo gai pan recipe calls for bamboo shoots and water chestnuts, but you can use other vegetables such as broccoli and cabbage.
The recipe can be made in advance and meal prepped up to 3 days in advance. Store in an airtight container in the fridge.

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