Ingredients for Moo Goo Gai Pan
- Chicken – I usually prefer chicken thighs to breast meat, but lean skinless chicken breast works better for this stir fry. Chicken tenders will also work. To ensure the chicken cooks quickly and evenly, I recommend slicing it rather than cutting it into chunks. By velveting it first, the texture ends up super tender and juicy, and as an added bonus, its lower in fat. You can substitute the chicken for another protein, like pork or tofu, but it technically wont be the same dish, since “Gai” means chicken.
- Garlic – Theres not a ton going on in this dish in terms of seasonings, and, aside from the mushrooms, garlic is the predominant flavor. I add the garlic to the marinade, which adds loads of flavor to the chicken. Its worth noting that some people like to add some ginger here, but I prefer using only garlic for this dish.
- Shaoxing wine – Shaoxing wine is a Chinese alcoholic beverage often used as an ingredient in cooking. Although its made from rice, it has a much stronger flavor than Japanese sake, and it adds a wonderful earthy caramel-like flavor to the chicken. If you cant find it, dry sherry will work as a substitute. Mirin will also work, but it will make the finished dish sweeter.
- Starch – Starch is used to velvet the chicken and thicken the sauce. I prefer using potato starch over cornstarch because it wont get gummy, even after its cooled, but other types of starch will work if you cant find it. Substitute 1 teaspoon cornstarch for the 2 teaspoons of potato starch.
- Mushrooms – I like using shiitake mushrooms for Moo Goo Gai Pan because it has a meaty flavor and oodles of umami that compliment the relatively bland chicken breast. If you cant find fresh shiitake mushrooms, other flavorful mushrooms such as maitake, oyster, or button mushrooms will also work.
- Carrots – The carrots are mainly here for a pop of color, but they also contribute some sweetness and texture to the dish.
- Snow peas – Crisp and sweet snow peas are the perfect contrast to the savory chicken and mushrooms, but sugar snap peas will work just as well. Green peas, fava beans, or green beans all make a decent substitute, but youll want to parboil these first to ensure theyre cooked through.
- Other vegetables – Ive kept this stir-fry recipe as simple as possible, but you can also add other vegetables like water chestnuts, bamboo shoots, celery, bok choy, or cabbage to Moo Goo Gai Pan.
- Oyster sauce – Oyster sauce is a condiment made with dried oysters and seasonings. It has an umami-rich taste similar to soy sauce, but its sweeter and not quite as salty. If you cant find it, you can substitute half the amount of soy sauce, along with a teaspoon of sugar.
- Chicken stock – To ensure theres enough sauce to coat all of the ingredients, the oyster sauce is mixed with some chicken stock and a little starch to thicken it. Vegetable stock will also work here.
Why This Recipe Works?
- Velveting the chicken breast meat with starch seals in its juices, keeping it moist and tender. Some people like to add egg whites as well when theyre velveting, but I prefer using only starch as it better preserves the texture of the chicken.
- Using shiitake mushrooms instead of white button mushrooms gives this Moo Goo Gai Pan recipe a more authentic Chinese flavor.
- A large frying pan provides more mass, staying hot, even as you add more ingredients. It also has more surface area, which lets you spread the ingredients, so they dont end up boiling in their own juices. This allows you to cook the vegetables quickly while preserving their color. This is similar to how a wok is meant to work, but a frying pan works better for most Western-style stoves, because the stove was designed for flat-bottomed pots and pans.
BETTER THAN TAKEOUT – Moo Goo Gai Pan Recipe
Where does Moo goo gai pan come from?
The name originates from the Cantonese dialect and translates directly to “mushrooms and sliced chicken.” Moo Goo Gai Pan, finished in a white sauce, is made with the large variety of white bok choy, mushrooms, bamboo shoots, and water chestnuts.
How to make Moo goo gai pan sauce?
This not only serves as a marinade, but the starch also helps lock in the juices in the breast meat, which prevents it from drying out. To make the Moo Goo Gai Pan sauce, add the chicken broth, oyster sauce, and remaining potato starch into a separate small bowl and whisk them until evenly combined.
What makes a good Moo goo gai pan?
With a strong umami flavor, oyster sauce gives moo goo gai pan an extra layer of flavor. Shaoxing cooking wine – A wine frequently used in Asian and Chinese cooking, this is probably the only ingredient that can be somewhat difficult to get your hands on.
Is Moo goo gai pan healthy?
Compared to many Asian stir-fry options made with battered and fried meats and sugar-packed sauces, moo goo gai pan is a much healthier alternative. What does Moo Goo Gai Pan mean?