Moo Goo Gai Pan

Moo Goo Gai Pan is a light dish with a lot of flavor and pairs well with rice.


You will need:
  • 1 lb chicken breast, boneless and skinless, cut into strips
  • 1 cup fresh mushrooms, sliced
  • 2 cups broccoli, chopped
  • 8 oz water chestnuts, sliced
  • 8 oz bamboo shoots, sliced
  • 2 Tbsp vegetable oil
  • 12 oz straw mushrooms
  • 2 tsp minced garlic
  • 1 Tbsp white sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp rice wine
  • ½ cup chicken stock


  • In a large skillet or wok, heat one tablespoon of vegetable oil and add mushrooms, bamboo shoots, water chestnuts, straw mushrooms, and cook for 5 minutes.

  • Remove from skillet, and set aside, wiping the skillet out after.

  • Heat remaining oil in skillet and stir in garlic and chicken, cooking for 5-6 minutes, until chicken is no longer pink.

  • In a small bowl, mix together sugar, soy, oyster sauce, chicken stock, and rice wine.

  • Add sauce mixture to skillet, pouring over chicken and stirring constantly.

  • Bring to a boil and let boil for up to one minute, add vegetables, toss with sauce to cover. Remove from heat and serve.
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