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Moo Goo Gai Pan


35 min

Moo Goo Gai Pan

Moo Goo Gai Pan Photo 1


35 min


4 persons




4.00 rating-star (105)

Author: Victoria Bailey
Moo goo gai pan (chicken with sliced mushrooms) is an Americanized version of a Cantonese dish. It's a light and flavorful stir-fry that cooks up quickly in a wok.


  • vegetable oil, divided: 2 Tbsp
  • chopped broccoli florets: 2 cups
  • sliced fresh mushrooms: 1 cup
  • (15 ounce) can whole straw mushrooms, drained: 1 can
  • (8 ounce) can sliced bamboo shoots, drained: 1 can
  • (8 ounce) can sliced water chestnuts, drained: 1 can
  • garlic, minced: 2 clove
  • skinless, boneless chicken breast, cut into strips: 1 pound
  • chicken broth: 0.25 cup
  • cornstarch: 1 Tbsp
  • white sugar: 1 Tbsp
  • soy sauce: 1 Tbsp
  • oyster sauce: 1 Tbsp
  • rice wine: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
    Moo Goo Gai Pan Photo 2
  2. Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
    Moo Goo Gai Pan Photo 3
  3. Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.
    Moo Goo Gai Pan Photo 4

History of the Moo Goo Gai Pan

Moo Goo Gai Pan is an Americanized version of a Cantonese dish that originated in China. Its Cantonese name means "sliced chicken with mushrooms." The dish was supposedly created in America by Chinese immigrants who modified the original Cantonese recipe by adding more vegetables to cater to American tastes. Today, it is a popular dish in Chinese restaurants all over the Western world.

Tips and Tricks for Moo Goo Gai Pan Recipe

When preparing the dish, it's important to have everything measured and prepped ahead of time, as stir-frying is a very fast cooking method. Make sure the vegetables are cut into uniform sizes so that they cook evenly. Use a wok or a large skillet to stir-fry the vegetables and chicken, as they allow for even heat distribution and quick cooking. To prevent the chicken from getting dry, don't overcook it - it should be browned and cooked through but still tender.

Tips for presenting the dish

Moo Goo Gai Pan is traditionally served with steamed white rice, which serves as a neutral base that complements the flavors of the dish. You can also serve it with noodles or on its own as a light and healthy meal. Garnish with fresh scallions, cilantro, or sesame seeds for a pop of color and flavor. To impress your guests, serve the dish in a beautiful Chinese serving dish or on a platter with a side of steaming hot rice.

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