moo gai pan recipe

Written ByJenny Smyth Posted on
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The Best moo gai pan recipe

I’ve been making moo gai pan, a classic Chinese dish, for my family for years. It’s a staple in our household, and I love how easy it is to prepare. The dish originated in the southern province of Guangdong, where it’s still a popular comfort food.

It’s made with tender beef or pork, vegetables, and a savory sauce served over rice. When I cook moo gai pan, I use a combination of sliced beef and vegetables, which makes it easy to customize to my family’s tastes. My kids love helping me stir-fry the ingredients and watching the dish come together.

This recipe is perfect for a weeknight dinner or a special occasion because it’s quick to make and feeds a crowd. Plus, it’s packed with protein and fiber from the beef and vegetables, making it a healthy option for our family. As a busy mom, I appreciate how fast this recipe comes together – it’s ready in about 30 minutes from start to finish!

The secret to moo gai pan is using high-quality ingredients and not overcooking the meat or vegetables. This ensures that the dish stays moist and flavorful. I like to serve it with steamed broccoli on the side to add some extra nutrients to our meal.

My family always looks forward to moo gai pan nights because it’s a treat we all enjoy together.

Moo Gai Pan (Thai Chicken with Mushrooms)

4.8 from 1492 votes

Moo Gai Pan is a classic Thai stir-fry featuring tender chicken and earthy mushrooms in a savory, slightly sweet sauce. This quick and easy dish comes together in under 30 minutes, making it perfect for a flavorful weeknight dinner.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken and Marinade

1 lb boneless skinless chicken breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon white pepper

For the Sauce

3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1/2 cup chicken broth
1 teaspoon cornstarch

For the Stir-Fry

2 tablespoons vegetable oil
3 cloves garlic, minced
1 cup sliced mushrooms (button or shiitake)
1/2 cup sliced onion
1/2 cup sliced bell pepper (any color)
2 green onions, sliced, for garnish

👨‍🍳Directions

1In a medium bowl, combine the sliced chicken with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon white pepper.
2Toss until the chicken is evenly coated and let it marinate for 10 minutes while you prepare the other ingredients.
3In a small bowl, whisk together the oyster sauce, 2 tablespoons soy sauce, fish sauce, sugar, chicken broth, and 1 teaspoon cornstarch until the cornstarch is fully dissolved.
4Set this sauce mixture aside.
5Heat a wok or large skillet over high heat until it is smoking hot.
6Add the vegetable oil and swirl to coat the surface, then add the minced garlic and stir-fry for about 15 seconds until fragrant.
7Add the marinated chicken to the wok in a single layer and let it sear without stirring for 1 minute.
8Then stir-fry for 2 to 3 minutes until the chicken is cooked through and lightly browned on all sides.
9Add the sliced mushrooms, onion, and bell pepper to the wok and stir-fry for 2 minutes until the vegetables are tender-crisp and the mushrooms have released their moisture.
10The vegetables should be bright and slightly softened.
11Give the sauce mixture a quick stir, then pour it into the wok.
12Stir-fry everything together for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
13The sauce should be glossy and cling to the ingredients.
14Remove the wok from the heat and transfer the Moo Gai Pan to a serving platter.
15Garnish with sliced green onions and serve immediately over steamed jasmine rice.

🔧Equipment

Wok or large skillet
Mixing bowls
Measuring spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a spicier version, add 1 to 2 sliced Thai bird chilies along with the garlic. You can substitute chicken thighs for the breast if you prefer a richer flavor. To save time, use pre-sliced mushrooms and bell peppers from the grocery store.

Watch Video Of How Moo Gai Pan (Thai Chicken with Mushrooms) Works

Moo gai pan is my go to recipe when I need a reliable, crowd pleasing meal. It works for family dinners, potlucks, or even a quick lunch prep.

The leftovers keep well in the fridge for up to three days, and the flavors actually meld together even better overnight. To reheat, I recommend using a skillet over medium heat with a splash of water or chicken broth to bring back the sauce.

You can also microwave it, but the vegetables may lose some crunch. For serving, I like to pair it with steamed jasmine rice or noodles, and sometimes add a side of egg rolls or wonton soup for a full Chinese takeout experience at home.

This recipe always delivers comfort and satisfaction without any fuss.

❓ Frequently Asked Questions About Moo Gai Pan (Thai Chicken with Mushrooms)

Q: What is moo gai pan?

Moo gai pan is a classic Chinese dish made with tender beef or pork, vegetables, and a savory sauce served over rice.

Q: What type of meat should I use?

You can use either beef or pork for this recipe – sliced beef is ideal because it cooks quickly and evenly.

Q: Can I customize this recipe?

Yes! You can add your favorite vegetables or change up the protein source to suit your taste preferences.

Q: Is this recipe suitable for vegetarians?

No, moo gai pan typically includes meat as an ingredient.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I reheat this dish safely?

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