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Moo Goo Gai Pan recipe is a mixture of fresh, vibrant, tender-crisp vegetables coated in a mild, slightly savory sauce. The good thing is that it is so simple to make.

PF Changs Moo Goo Gai Pan Recipe

5 from 3 votes
Pin Recipe
This PF Changs Moo Goo Gai Pan copycat reipe is a yummy combination of chicken meat and mushrooms, stir-fried with a delicate, clear, tasty sauce.
Servings: 5
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients:

  • 1 lb chicken breast (cut into strips)
  • 2 tablespoon oil
  • 2 cloves garlic (minced)

For the Chicken Velveting Marinade:

  • 1 tablespoon soy sodium (low sodium)
  • 1½ tablespoon XiaoShing wine (substitute with white wine or Mirin)
  • 2 teaspoon cornstarch
  • 1 tablespoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon baking soda

For the Moo Go Gai Pan Sauce:

  • 1½ cup chicken stock
  • 1 teaspoon sesame oil
  • 1 tablespoon XiaoShing wine
  • 1 teaspoon garlic (minced)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon sugar
  • salt and pepper to taste

Vegetable Medley:

  • 6 dried shiitake mushrooms (dehydrated and sliced)
  • 1½ cup broccoli (florets)
  • ½ cup carrots (julienned)
  • 8 oz water chestnuts (sliced and drained)
  • 8 oz straw mushrooms (drained) *optional

Slurry:

  • 2 tablespoon cornstarch
  • 2 tablespoon water

Watch the Video:

Instructions:

  • Marinate the chicken using the velveting ingredients above. Set aside.
  • Prepare the vegetables and let's prepare the sauce.
  • Mix the sauce ingredients in a bowl. Set aside.
  • Heat the oil in a pan over medium heat. Add the chicken then cook for about 3 to 4 minutes or until the color turned opaque. Remove and set aside.
  • Using the same pan, stir fry the vegetable medley (or you can blanch them to get that nice color). Add the shiitake mushrooms and stir.
  • Put the chicken back, add the water chestnuts and straw mushrooms (this is optional).
  • Add the sauce and toss nicely to combine. Gradually pour the cornstarch slurry, add more if needed.
  • Gently toss the mixture and let the slurry thickens so the sauce evenly coats the veggies and chicken.
  • Serve hot over jasmine rice.

Nutrition Information:

Calories: 293kcal | Carbohydrates: 20g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 731mg | Potassium: 646mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2336IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 2mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: Brunch, dinner
Cuisine: Asian
Keywords: moo goo gai pan pf changs, pf chang's moo goo gai pan