Mah Gu Gai Pin Moo Goo Gai Pan

Experience the perfect balance of savory flavors and vibrant textures with Mah Gu Gai Pin Moo Goo Gai Pan, a classic Cantonese stir-fry dish bursting with fresh vegetables and tender chicken. This quick and easy recipe features succulent chicken breast marinated in soy sauce and cornstarch for a silky texture, stir-fried alongside crispy snow peas, earthy mushrooms, crunchy water chestnuts, and broccoli florets for a delightful medley of colors and nutrients. A rich, fragrant sauce made with chicken broth, oyster sauce, sesame oil, and a hint of white pepper ties everything together, creating a harmonious dish that’s both comforting and wholesome. Ready in just 30 minutes, it’s perfect served over steamed rice or noodles for a satisfying, crowd-pleasing meal. Whether you’re new to Asian-inspired cooking or looking to perfect your stir-fry technique, this dish checks all the boxes for flavor, simplicity, and visual appeal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 8 ounces white button mushrooms, sliced
• 1 cup snow peas
• 1 cup carrots, thinly sliced
• 1 cup water chestnuts, sliced
• 1 cup broccoli florets
• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon white pepper

Directions

Step 1

Thinly slice the chicken breast into bite-sized pieces. In a small bowl, combine the chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes.

Step 2

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.

Step 3

Add another tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.

Step 4

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

Step 5

In a small bowl, whisk together the chicken broth, oyster sauce, sesame oil, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and white pepper.

Step 6

Return the cooked chicken to the wok. Pour the sauce mixture over the chicken and vegetables. Stir-fry everything together for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

Step 7

Serve hot over steamed rice or noodles and enjoy your delicious Moo Goo Gai Pan!

Nutrition Facts

Serving size	(1651.8g)

Amount per serving	% Daily Value*
Calories	1609.6

Total Fat 71.0g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 33.3g
Cholesterol 390.1mg	0%
Sodium 4282.5mg	0%
Total Carbohydrate 107.2g	0%
Dietary Fiber 20.8g	0%
Total Sugars 29.9g
Protein 151.6g	0%

Vitamin D 22.7IU	0%
Calcium 292.6mg	0%
Iron 8.2mg	0%
Potassium 4577.0mg	0%

*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: 38.2%

Protein: 36.2%

Carbs: 25.6%