The One-Pan Chicken Dinner I Make Twice a Month
I was in high school the first time I tried moo goo gai pan from my local Chinese takeout. I was expecting a light, subtle dish. Instead I was pleasantly surprised by a hearty platter brimming with a vibrant mix of vegetables and tender slices of chicken, all smothered in a flavorful, light gravy. It was a perfectly balanced meal that left me feeling full and satisfied.
Inspired by traditional Cantonese cuisine, moo goo gai pan is believed to have made its debut in the United States in the 1800s, when Chinese immigrants prepared it for laborers. I’ve made many versions at home and found a few tricks along the way to make this classic even better. Moo goo gai pan translates to “mushrooms with thin chicken slices” in Cantonese, so mushrooms and chicken are a must! I tested it with chicken breast, but it tended to dry out. I even tried velveting the chicken, but it wasn’t as weeknight-friendly, which is why my recipe calls for juicy chicken thighs.
I’ve also experimented with various mushroom medleys, but it’s the light, classic flavor of white button mushrooms that really satisfies the craving. Lastly, oyster sauce is the key to creating a truly savory gravy. I’ve tried making it with just soy sauce, but it’s missing the rich umami that oyster sauce adds. While the vegetable mix can vary based on cost and availability, this version features fresh carrots, canned bamboo shoots, and water chestnuts — ingredients commonly found in Chinese restaurants across the United States.
Why You’ll Love It
It’s a hearty one-pan meal. The best part is it won’t leave you feeling weighed down, thanks to the generous mix of vegetables.
Quick and easy. It is a quick stir-fry, which makes for a great weeknight dinner.
It’s flexible. You can swap out for a different protein or omit it all together to make it a fully vegetarian or even vegan meal!
Key Ingredients in Moo Goo Gai Pan
Chicken thighs. Chicken thighs are a key ingredient in this version of moo goo gai pan because they are juicier and more flavorful than chicken breasts, helping the dish stay tender and moist. The extra fat in thighs makes them perfect for stir-frying, absorbing the subtle flavors of the sauce without drying out.
White button mushrooms. White button mushrooms are essential in moo goo gai pan because their mild, earthy flavor complements the dish’s delicate balance of ingredients. Their firm texture holds up well in the stir-fry, adding a satisfying bite without overpowering the other flavors.
Shaoxing wine. Shaoxing wine adds a rich, slightly sweet flavor. Used to deglaze the pan, it lifts the caramelized bits of chicken and vegetables, adding depth to the sauce. This simple step helps enhance the overall flavor of the dish. (Trust me I developed a version without it, and it wasn’t the same!)
How to Make Moo Goo Gai Pan
Make the sauce. Combine oyster sauce, cornstarch, low-sodium chicken broth, and granulated sugar together in a separate bowl until the cornstarch is suspended.
Sear the chicken. Toss pieces of chicken thighs in a mixture made from oyster sauce, canola oil, cornstarch, and water. Then, sear the chicken over high heat to lock in moisture and keep it juicy. This quick step will make all the difference.
Add the veggies. Cook the ingredients in order of heartiness, starting with the carrots. This prevents any overcooking.
Toss and serve. Give the sauce one more whisk before adding to the wok. Stir-frys happen quickly and you do not want to compromise the ingredients by stopping to make a sauce. Simmer until the sauce clings to the chicken and vegetables.
Helpful Swaps
If you prefer chicken breasts to chicken thighs, go for it! Be sure to cut back on the cooking times to avoid overcooking.
Storage and Make-Ahead Tips
Marinating the chicken the night before is a great make-ahead tip. Remember to take it out of the fridge to take the chill off before cooking (about 10 minutes on a kitchen counter is ideal).
Leftovers can be refrigerated in an airtight container for up to 4 days.
What to Serve with Moo Goo Gai Pan
Moo Goo Gai Pan Recipe
A vibrant mix of vegetables and tender slices of chicken all smothered in a light, flavorful gravy.
Prep time 22 minutes
Cook time 12 minutes
Serves 4
Ingredients
5 tablespoons oyster sauce, divided
4 tablespoons canola or vegetable oil, divided
3 tablespoons cornstarch, divided
1 tablespoon water
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/4 cups low-sodium chicken broth
1 tablespoon granulated sugar
1 medium carrot, peeled and thinly sliced crosswise on a slight diagonal
3 cloves garlic, finely chopped
2 teaspoons peeled and finely grated ginger (from a 1-inch piece)
8 ounces white button mushrooms, trimmed and sliced 1/2-inch thick
4 ounces snow peas, trimmed and halved crosswise
1 (8-ounce) can sliced bamboo shoots, drained and rinsed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 tablespoon Shaoxing wine or dry sherry
Kosher salt
Cooked white rice, for serving
Instructions
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Stir 2 tablespoons of the oyster sauce, 1 tablespoon of the canola oil, 1 tablespoon of the cornstarch, and 1 tablespoon water together in a medium bowl until the cornstarch is suspended. Stir in 1 pound cut boneless, skinless chicken thighs until the chicken is evenly coated.
Whisk the remaining 3 tablespoons oyster sauce, 2 tablespoons cornstarch, 1 1/4 cups low-sodium chicken broth, and 1 tablespoon granulated sugar together in a second medium bowl until the cornstarch is suspended.
Heat 2 tablespoons of the canola oil in a wok or large (12-inch) skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the chicken and cook until the second side is browned, about 2 minutes more. Return to the bowl (the chicken may not be cooked through).
Drizzle the remaining 1 tablespoon canola oil into the pan. Add 1 peeled and thinly sliced medium carrot, 3 finely chopped garlic cloves, and 2 teaspoons peeled and finely grated ginger. Stir-fry until the garlic is starting to brown, about 1 minute.
Stir in 8 ounces sliced white button mushrooms and 4 ounces halved snow peas. Return the chicken and any accumulated juices to the pan. Add 1 drained and rinsed (8-ounce) can sliced bamboo shoots and 1 drained and rinsed (8-ounce) can sliced water chestnuts. Stir-fry until combined. Drizzle in 1 tablespoon Shaoxing wine and scrape any browned bits from the bottom of the pan.
Reduce the heat to medium. Re-whisk the chicken broth mixture, then pour into the pan. Toss until combined. Cover and simmer, stirring occasionally, until the sauce thickens and clings to the chicken and vegetables, 3 to 4 minutes. Taste and season with kosher salt as needed. Serve with cooked white rice.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
