published Oct 21, 2024 There’s nothing better than a quick, tasty one-pan meal on a busy weeknight, and this moo goo gai pan recipe really hits the spot with a variety of vegetables and plenty of juicy chicken. I like to serve it with simple jasmine rice, but I’ve also enjoyed it with lo mein noodles. And every way I’ve served it has been absolutely delicious! The name moo goo gai pan loosely translates to sliced mushrooms and chicken, which almost sums up the whole dish. But don’t forget about that delicious, silky sauce made with Shaoxing wine, oyster sauce, sugar, and a dash of sesame oil for a combination so fragrant, tangy, sweet, and savory that you’ll be scraping your plate clean till the very last drop. Yes, you read that correctly, no soy sauce in this one! Looking for more tangy, mouthwatering Chinese stir-fries? Try my Szechuan pork and eggplant or curry beef stir fry recipes next.
Recommended Tools
Wok – A wok is great for high-heat, high-speed cooking with lots of ingredients. For home cooking, a skillet or cast iron pan works just as well, though something with slanted sides like a wok is best.
Storing and Reheating
Any leftover moo goo gai pan should be refrigerated in an airtight container. Stored properly, it will last for up to 4 days in the refrigerator.
Chicken – Breast or thigh meat are both great for stir-frying. Chinese restaurants often use chicken tenderloin. The meat will be marinated in: Cornstarch Vegetable Oil White Pepper – This can be substituted with regular black pepper if necessary. Kosher Salt Vegetables – This moo goo gai pan recipe is made with a variety of common Chinese vegetables, including bok choy, bamboo shoots, straw mushrooms, and water chestnuts. I’m also adding: White Onion – Substitute with green or spring onions. Cremini Mushrooms – Also known as crimini or baby bella mushrooms. Substitute with white button mushrooms, oyster mushrooms, or portobellos. Ginger Garlic Sauce – The sauce for moo goo gai pan has a chicken stock base (you can also use broth) and is thickened with cornstarch. It’s seasoned with a few notable ingredients: Shaoxing Wine – A sweet, fragrant rice wine used often in Chinese cooking. Substitute with a dry sherry, sake, or — if you’d like a non-alcoholic substitute — chicken stock. Oyster Sauce – A briny, somewhat sweet sauce that isn’t as “fishy” as fish sauce. However, fish sauce makes a good substitute, as do soy sauce, hoisin, or Worcestershire sauce. Sesame Oil – Very strong and fragrant. A little goes a long way, so ½ teaspoon is plenty! Sugar
Leftovers are quite delicious, too, as the meat and vegetables continue to soak up that delicious sauce. I would reheat it back on the stovetop over medium heat or microwave in 1-minute increments until warmed through. Love this recipe? Share it with the world on Pinterest.
