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Homemade Moo Goo Gai Pan Recipe

Easy Moo Goo Gai Pan

Moo Goo Gai Pan is an easy recipe for your late-night Chinese food cravings! This chicken and mushroom stir-fry is healthy, savory, and better than takeout.
Course Main Course
Cuisine Chinese
Keyword Moo Goo Gai Pan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 306kcal
Author Catalina Castravet


  • 1 pound chicken breasts boneless, skinless and thinly sliced
  • 3 tablespoons canola oil divided
  • 1 cup snow peas
  • 1 cup carrots thinly sliced into rounds
  • 1 can of 15 ounces Chinese stir fry veggies (Mushrooms, Water chestnuts and Bamboo Shots) drained


  • 2 tablespoons cornstarch
  • 4 cloves garlic minced
  • 1 teaspoon minced ginger
  • 1 cup chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce


  • Sesame seeds
  • Chopped green onions


  • Combine all the sauce ingredients in a medium bowl and stir until fully combined and cornstarch is dissolved. Set aside.
  • In a large wok or skillet over medium-high, heat 2 tablespoons of canola oil. Add the chicken in one layer (if needed cook in batches), and cook until golden and done, for about 6-8 minutes, stirring occasionally. Remove chicken from pan and set aside on a plate.
  • To the same skillet add the remaining tablespoon of oil, add the carrots, stir fry veggies and snow peas. Sauce for about 6-8 minutes, just until tender.
  • Add back the chicken, give the sauce a good stir and pour it over the chicken. Toss to combine and let the mixture come to a boil, reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens.
  • Garnish with sesame seeds and green onion before serving over rice if desired.


Calories: 306kcal | Carbohydrates: 16g | Protein: 26g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1120mg | Potassium: 637mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5660IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1.4mg