Moo Goo Gai Pan, or mo gu ji pian (蘑菇鸡片), means mushrooms and sliced chicken. It originates from Cantonese cuisine and was slightly transformed when it became one of the most well known American Chinese dishes. In the US, the takeout style moo goo gai pan is a colorful dish that has a lot of fun textures created by colorful vegetables and the juicy tender chicken slices. In this homemade version, I add a bit more veggies than the restaurant version, making it a nutritious and healthy meal without compromising on taste.
Moo goo gai pan ingredients
Bamboo shoots
Bamboo shoots are a common ingredient in Chinese stir fries to add a crunchy texture to the dish. In the US, you can easily find canned bamboo shoots in most grocery stores. You can simply drain off the water and directly use the sliced bamboo shoots in this recipe. If you have access to a Chinese market or Asian grocery store, you might be able to find whole bamboo shoots in water. They could either come in packages in the refrigerated section, or soaked in water in bulk (usually displayed near the produce or tofu). They come in different shapes and sizes, but any of them will work in this recipe. When available, I highly recommend using whole bamboo shoots. Because whole bamboo shoots have a firmer texture and a better taste than the canned ones.
Water chestnut
Water chestnut is another fun ingredient to add texture to moo goo gai pan. Different from bamboo shoots, water chestnuts have a crunchy crisp texture that is similar to apple. It also has a mild sweet taste that works perfectly with chicken. Like bamboo shoots, you can also easily find the canned water chestnuts in most grocery stores. At Asian markets, you can also find peeled frozen whole water chestnuts, or even fresh skin-on water chestnuts, when in season. If you have the chance, definitely try out the fresh water chestnuts. Even though it takes extra time to peel and slice them, they have a much crisper texture and a much sweeter taste.
Mise en place
When you’re ready to cook, your table should have:
Marinated chicken Snow peas (tough ends removed) Sliced vegetables (carrot, bamboo shoots, water chestnuts, and mushrooms) Chopped aromatics (green onion and garlic) Mixed sauce
Note on the sauce: A previous version of this recipe used 1/2 cup chicken broth and 2 teaspoons of cornstarch. When updating the post, I halved both ingredients so you will have just enough sauce to coat the ingredients. That is my preferred way to cook this dish. If you like a saucier version, you can use 1/2 cup chicken broth and 2 teaspoons of cornstarch without changing the other ingredient quantities.
How to make moo goo gai pan
It is very important to remove the chicken once it is cooked and add it back later to prevent overcooking. My recipe uses quite a lot of vegetables, so please be sure to use a large pan (12” skillet) and heat it very hot, so the veggies will be seared properly.
Do I need a wok to make moo goo gai pan?
If you think you need a wok to make proper Chinese takeout, you are mistaken. As long as you have a large skillet that is 12” to 14” inches (30 to 35 cm) in diameter, with a higher edge if possible, you’re all set. (You can read more about why I recommend a skillet over a wok for home cooks and how to set up your cooking station.) My favorite frying pan is a Debuyer 12.5” carbon steel pan. It heats up evenly, holds heat very well, and sears the meat and vegetables beautifully. Plus, it becomes nonstick once properly seasoned, just like a cast iron pan. A OXO nonstick pan works well too, especially if you want to add less oil into your stir fry and keep it lower in calories.
How to serve moo goo gai pan
You can serve moo goo gai pan over steamed rice as a balanced meal, or serve it as a main dish in a multi-course dinner along with some sides and appetizers. For takeout dishes that serve well together, check out:
Egg Drop Soup Chinese Eggplant with Garlic Sauce Chinese Beef and Broccoli General Tso’s Chicken Yang Zhou Chao Fan (扬州炒饭) Char Siu Lo Mein
