Sliced white chicken stir-fried with mushrooms, snow peas, carrot, yellow squash and napa cabbage on a yellow oval plate. — Photo: Ser Amantio di Nicolao · CC BY-SA 4.0 · Wikimedia Commons

Chinese · Lunch · Dinner

Moo Goo Gai Pan

Name: Moo Goo Gai Pan
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Chinese
Ingredients: 1 cup brown rice; 2 cups water (for rice); 1 lb boneless skinless chicken breast; 2 tbsp cornstarch; 2 tbsp low-sodium soy sauce; 1 tbsp Shaoxing rice wine; 1/4 tsp ground white pepper; 1 tbsp canola oil; 8 oz white button mushrooms, sliced; 1 cup canned straw mushrooms, drained; 1 1/2 cups snow peas, trimmed; 1 medium carrot, thinly sliced; 1 cup canned sliced water chestnuts, drained; 1 cup canned sliced bamboo shoots, drained; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 3/4 cup low-sodium chicken broth; 1 tbsp oyster sauce; 1 tsp toasted sesame oil; 2 scallions, sliced

蘑菇雞片

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Tender sliced chicken breast and plenty of mushrooms, stir-fried with snow peas, water chestnuts and bamboo shoots in a light, glossy garlic-ginger sauce. A lean, vegetable-packed take on the Chinese-American takeout favourite, served over nutty brown rice.

Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 4

Easy
Dairy Free
High protein

22%

Per serving445kcal22% of a 2,000 kcal day

36gProtein

53gCarbs

10gFat

6gFiber

Calories come from: Carbs 48% · Fat 20% · Protein 32%

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Ingredients

For 4 servings

1 cup190 gbrown rice
2 cups475 gwater (for rice)
1 lb450 gboneless skinless chicken breast
2 tbsp16 gcornstarch
2 tbsp32 glow-sodium soy sauce
1 tbsp15 gShaoxing rice wine
1/4 tspground white pepper
1 tbsp14 gcanola oil
8 oz225 gwhite button mushrooms, sliced
1 cup150 gcanned straw mushrooms, drained
1 1/2 cups120 gsnow peas, trimmed
1 medium60 gcarrot, thinly sliced
1 cup140 gcanned sliced water chestnuts, drained
1 cup120 gcanned sliced bamboo shoots, drained
3 cloves9 ggarlic, minced
1 tbsp6 gfresh ginger, minced
3/4 cup180 glow-sodium chicken broth
1 tbsp18 goyster sauce
1 tsp5 gtoasted sesame oil
230 gscallions, sliced (optional)

Steps

1
Rinse the brown rice, then bring it to a boil with the water in a saucepan.
2
Cover, lower the heat and simmer for about 40 minutes until the water is absorbed; rest covered for 5 minutes.
3
While the rice cooks, slice the chicken thinly across the grain.
4
Toss the chicken with 1 tbsp cornstarch, 1 tbsp soy sauce, the Shaoxing wine and white pepper; set aside for 10 minutes.
5
In a small bowl, whisk the chicken broth, oyster sauce, remaining 1 tbsp soy sauce and remaining 1 tbsp cornstarch to make the sauce.
6
Heat half the canola oil in a wok or large non-stick pan over high heat.
7
Add the chicken in a single layer and stir-fry 3–4 minutes until no longer pink and cooked through to 74 °C / 165 °F; transfer to a plate.
8
Add the remaining canola oil, then the garlic and ginger, and stir for 30 seconds until fragrant.
9
Add the button mushrooms and carrot and stir-fry 3 minutes until the mushrooms soften.
10
Add the straw mushrooms, snow peas, water chestnuts and bamboo shoots and stir-fry 2 minutes.
11
Return the chicken to the wok, stir the sauce again and pour it in.
12
Cook, stirring, for 1–2 minutes until the sauce bubbles and turns glossy.
13
Turn off the heat, drizzle with sesame oil and scatter over the scallions if using.
14
Serve over the brown rice.

Swaps, storage and make-ahead

Swaps

Swap the chicken breast for extra-firm tofu, pressed and cubed, and use vegetable broth and a mushroom-based vegetarian stir-fry sauce instead of oyster sauce for a vegetarian version.
Use thinly sliced zucchini or yellow squash in place of the bamboo shoots if you prefer fresh vegetables over canned.
Replace the Shaoxing rice wine with dry sherry, or with an extra splash of broth if you'd rather skip alcohol.
Serve over cauliflower rice instead of brown rice for a lighter, quicker base.

Storage

Refrigerate the stir-fry in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. Store the rice separately: cool it quickly, refrigerate within 1 hour, eat within 1 day and reheat it only once until piping hot. Freezing the stir-fry isn't recommended because the snow peas and mushrooms turn soft and watery.

Make ahead

Cook the brown rice, slice the vegetables and whisk the sauce up to a day ahead, keeping everything covered in the fridge. You can also slice and marinate the chicken a few hours ahead, then do the quick stir-fry just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyMolluscsSesameSulphitesCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (556 g)	Per 100 g
Calories	445 kcal	80 kcal
Protein	35.7 g	6.4 g
Carbohydrates	53.4 g	9.6 g
of which sugars	5.1 g	0.9 g
Fiber	5.8 g	1 g
Fat	10.1 g	1.8 g
of which saturated	1.5 g	0.3 g
Sodium	667 mg	120 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.