Moo Goo Gai Pan Mah Gu Gai Pin

Savor the flavors of "Moo Goo Gai Pan Mah Gu Gai Pin," a classic Chinese stir-fry that's as quick as it is delicious. This light yet satisfying dish combines tender, marinated chicken breast with a medley of vibrant vegetables like crispy snow peas, earthy mushrooms, sweet carrots, and crunchy water chestnuts. Cooked in a savory blend of soy sauce, oyster sauce, and fragrant aromatics like garlic and ginger, everything comes together in a velvety sauce thickened to perfection. Ready in just 35 minutes, this wholesome recipe is perfect for weeknight dinners and pairs beautifully with steamed rice to soak up every last bite of the flavorful sauce. Whether you're craving traditional Chinese takeout at home or looking for a healthy, crowd-pleasing meal, this Moo Goo Gai Pan recipe delivers freshness and restaurant-quality taste in every bite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 0.5 tsp Salt
• 0.25 tsp White pepper
• 2 tbsp Cornstarch
• 3 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 8 oz Button mushrooms, sliced
• 4 oz Snow peas
• 1 medium Carrot, thinly sliced
• 4 oz Water chestnuts, sliced
• 1 cup Chicken broth
• 2 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tbsp Cornstarch (slurry)
• 2 tbsp Water (slurry)
• 2 stalks Green onions, sliced

Directions

Step 1

Slice chicken breast into thin, bite-sized pieces. Marinate with salt, white pepper, and 1 tablespoon of cornstarch for 15 minutes.

Step 2

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch and 2 tablespoons of water. Set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until it is just cooked through, about 3-4 minutes. Remove from the wok and set aside.

Step 4

Add the remaining 1 tablespoon of oil to the wok. Stir-fry the garlic and ginger until fragrant, about 30 seconds.

Step 5

Add the mushrooms, snow peas, carrot, and water chestnuts to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 6

Return the chicken to the wok. Add chicken broth, soy sauce, oyster sauce, and sugar. Stir to combine.

Step 7

Bring the mixture to a simmer and slowly stir in the cornstarch slurry to thicken the sauce. Cook for an additional 1-2 minutes, or until the sauce reaches your desired consistency.

Step 8

Garnish with sliced green onions and serve immediately with steamed rice.

Nutrition Facts

Serving size	1413.4 grams (1413.4g)

Amount per serving	% Daily Value*
Calories	1385

Total Fat 56.80g	73%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 27.50g
Cholesterol 390mg	130%
Sodium 5330mg	232%
Total Carbohydrate 82.60g	30%
Dietary Fiber 12.80g	46%
Total Sugars 23.00g
Protein 147.20g	294%

Vitamin D 23IU	114%
Calcium 238mg	18%
Iron 9mg	50%
Potassium 3589mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 41.2%

Carbs: 23.1%