Moo Goo Gai Pan


  • 1 lb boneless, skinless chicken breasts
  • 2 tbs soy sauce
  • 1 tbs rice wine
  • 1/2 tsp sesame oil
  • 1 tbs cornstarch
  • 1 cup fresh button mushrooms
  • 1/2 cup canned bamboo¬†shoots
  • 1/2 cup canned water chestnuts, drained
  • 2 slices fresh ginger
  • 2 garlic cloves
  • 1/2 cup chicken stock
  • 2 tbs oyster sauce
  • 1 tsp sugar
  • 1 tbs cornstarch
  • 3 tbs canola oil for stir frying

Moo Goo Gai Pan in Chinese means fresh mushrooms with sliced chicken.

  • Cut the chicken breasts into thin strips.
  • In a bowl combine the soy sauce, rice wine, sesame oil and corn starch. Mix well.
  • Add the chicken breasts to the soy mixture and let marinate for about 15-20 minutes.
  • While the chicken is marinating, prepare the vegetables.
  • Cut the mushrooms into thin slices, the rinse the canned bamboo shoots and water chestnuts.
  • rinse the canned bamboo shoots and water chestnuts, then drain.
  • slice and chop the ginger, and peel and mince the garlic cloves.
  • In a bowl mix the chicken stock, oyster sauce, sugar and 1 tbs of cornstarch to prepare the sauce.
  • Heat a wok or large saute pan then add 2 tbs of oil.
  • Add the chicken and stir fry until it changes color and is nearly cooked through. Remove and set aside.
  • Add 1 tbs of oil, then add the garlic and ginger and stir fry for about 1 minute.
  • Add the mushrooms and stir fry for several seconds, then add the bamboo shoots and water chestnuts and stir fry for about 30 seconds.
  • Re- Stir¬†the sauce, then make a well in the middle of the wok and add the sauce.
  • Cook stirring until the sauce has thickened.
  • Serve with white rice.

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