Chinese Chicken and Mushroom Stir Fry (Moo Goo Gai Pan)

This simple and delicious recipe for homemade Chinese Chicken and Mushroom stir fry, also known as Moo Goo Gai Pan, is one of those perfect comfort foods that is so much easier to make at home than you think.

Craving that savory, glossy Chinese chicken and mushrooms dish from your favorite takeout spot? This easy Chinese chicken stir fry recipe brings restaurant flavor to your own kitchen—fast, fresh, and with pantry-friendly ingredients.

What makes this chicken and mushroom stir fry stand out is the use of a simple velveting technique that keeps the chicken ultra-tender and juicy. Paired with fresh mushrooms, aromatic ginger and garlic, and a silky homemade Chinese stir-fry sauce, it’s a better-than-takeout dinner you’ll want on repeat.

Serve this flavorful chicken and mushrooms over hot steamed rice or noodles for a satisfying, weeknight-friendly meal the whole family will love.

FAQs

What’s the best chicken piece for stir fry?

Boneless, skinless chicken thighs stay juicier and more flavorful, but breasts also work if sliced thin and velveted properly.

Can I skip the velveting step?

Velveting makes a huge difference in texture—it’s worth the extra 15 minutes! But if you’re short on time, you can stir-fry without it and still have a delicious dish.

Do I need both fresh and dried mushrooms?

The combination adds depth. Dried shiitake mushrooms bring rich umami, while fresh mushrooms provide volume and texture. If you only have one, the dish still works.

What’s a good substitute for Chinese cooking wine?

Dry sherry or sake work well. You can also skip it, but the flavor will be slightly less complex.

Can I make this chicken and mushroom stir fry gluten-free?

Yes! Use gluten-free tamari instead of soy sauce, also make sure your oyster sauce and cooking wine are also gluten-free.

Chinese Chicken and Mushrooms (Moo Goo Gai Pan Stir Fry)

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Easy and delicious recipe for homemade Chinese Chicken and Mushroom stir fry, also known as Moo Goo Gai Pan.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian, Chinese

Ingredients Method

Ingredients

  

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For velveting the chicken:

• 1 lb boneless skinless chicken thighs or breasts, thinly sliced
• 1 teaspoon baking soda
• Cold water for rinsing

For the stir-fry sauce:

• 3 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese cooking wine or dry sherry or sake
• 1 teaspoon sugar
• ½ teaspoon ground white pepper
• 1 teaspoon sesame oil
• ½ cup chicken stock or water
• 1½ teaspoons cornstarch

For the stir fry:

• 1½ cups fresh white mushrooms sliced
• 8–12 dried shiitake mushrooms soaked in hot water for at least 15 minutes, then sliced (reserve ¼ cup soaking liquid, strained)
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated or minced
• 1 bunch spring onions sliced (white and green parts separated)
• 2 tablespoons neutral oil vegetable, peanut, or canola

To serve:

• Rice
• Steamed veggies

Method

 

Prep the Mushrooms

1. Soak the dried shiitake mushrooms in hot water for at least 15 minutes. Once softened, slice and strain ¼ cup of the soaking liquid to use in the sauce.
   

Velvet the Chicken

1. Toss the sliced chicken with baking soda and let it rest for 15 minutes.
   
2. Rinse thoroughly with cold water, then pat dry with paper towels.
   

Make the Sauce

1. In a small bowl, whisk together the soy sauce, oyster sauce, cooking wine, sugar, white pepper, sesame oil, chicken stock, cornstarch, and strained mushroom soaking liquid.
   

Cook the Chicken

1. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Stir-fry the chicken for 3–4 minutes, until just cooked through and lightly golden. Transfer to a plate and save for later

Stir-Fry the Aromatics and Mushrooms

1. Add the remaining tablespoon of oil to the pan. Sauté the garlic, ginger, and white parts of the spring onions for 30 seconds until fragrant.
   
2. Add both the fresh and rehydrated mushrooms and cook for 3–5 minutes, or until tender.
   
3. Add the sauce and cook over high heat for a 1-2 minutes.
   

Combine Everything

1. Return the cooked chicken to the pan. Stir well to coat, and cook for 1–2 minutes until the sauce thickens and becomes glossy.
   

Garnish and serve

1. Garnish with the green parts of the spring onions and a drizzle of sesame oil, if desired. Serve hot with rice or noodles.
   

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Step by step preparation process photos for Chinese Chicken and Mushroom stir fry or Moo Goo Gai Pan: