While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.

Bao Le
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

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  • Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Nutrition Facts

174 calories; 8.4 g total fat; 25 mg cholesterol; 48 mg sodium. 13.2 g carbohydrates; 12 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2009
This turned out verrrry good I was scared to be the first to try it but I am glad that I did. My grandma always orders moo goo gai pan when we eat out at chinese so I wanted to try this recipe out and hopefully surprise her one day! I think she will be happily surprised with this one! I did change the veggies up a little bit to my liking and how it's served at our local chinese place. I added a head of broccoli and a can of stir fry corn. I left out the bok choy and used bamboo shoots in place of the water chestnuts. I used frozen peas and they worked just fine. For the sauce I did use powdered ginger and a little more than 1/2 cup of chicken broth. I had some cooking white wine that I've had forever but it didn't seem to ruin anything. I added about 1 tbls of soy sauce just because not really sure why. Me and my mom both enjoyed this will make again. Thanks for the great recipe. Read More
(27)

Most helpful critical review

Rating: 3 stars
11/30/2010
Eh this was all right. For all the work I did it would've been easier to just call the Chinese food place. The taste was bland something is missing I'm not sure what. I had to triple the sauce and after it was plated added some soy sauce which made it taste better. The plus to this recipe is that you can use whatever veggies you want. I added carrots broccoli and bamboo but didn't use bok choy (didn't have any at the store). Another plus it is a lot healthier then the take out! Read More
(12)
77 Ratings
  • 5 star values: 40
  • 4 star values: 23
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/21/2009
This turned out verrrry good I was scared to be the first to try it but I am glad that I did. My grandma always orders moo goo gai pan when we eat out at chinese so I wanted to try this recipe out and hopefully surprise her one day! I think she will be happily surprised with this one! I did change the veggies up a little bit to my liking and how it's served at our local chinese place. I added a head of broccoli and a can of stir fry corn. I left out the bok choy and used bamboo shoots in place of the water chestnuts. I used frozen peas and they worked just fine. For the sauce I did use powdered ginger and a little more than 1/2 cup of chicken broth. I had some cooking white wine that I've had forever but it didn't seem to ruin anything. I added about 1 tbls of soy sauce just because not really sure why. Me and my mom both enjoyed this will make again. Thanks for the great recipe. Read More
(27)
Rating: 5 stars
12/21/2009
This turned out verrrry good I was scared to be the first to try it but I am glad that I did. My grandma always orders moo goo gai pan when we eat out at chinese so I wanted to try this recipe out and hopefully surprise her one day! I think she will be happily surprised with this one! I did change the veggies up a little bit to my liking and how it's served at our local chinese place. I added a head of broccoli and a can of stir fry corn. I left out the bok choy and used bamboo shoots in place of the water chestnuts. I used frozen peas and they worked just fine. For the sauce I did use powdered ginger and a little more than 1/2 cup of chicken broth. I had some cooking white wine that I've had forever but it didn't seem to ruin anything. I added about 1 tbls of soy sauce just because not really sure why. Me and my mom both enjoyed this will make again. Thanks for the great recipe. Read More
(27)
Rating: 5 stars
01/04/2010
Delicious! I used chicken tenderloins making it really easy to slice. My grocer was out of snow peas so I used sugar snap peas instead. Everything else stayed exactly according to recipe although I doubled it. Such an easy healthy and good recipe! Next time I think I will add something to give it some heat like red pepper flakes. Read More
(17)
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Rating: 3 stars
11/30/2010
Eh this was all right. For all the work I did it would've been easier to just call the Chinese food place. The taste was bland something is missing I'm not sure what. I had to triple the sauce and after it was plated added some soy sauce which made it taste better. The plus to this recipe is that you can use whatever veggies you want. I added carrots broccoli and bamboo but didn't use bok choy (didn't have any at the store). Another plus it is a lot healthier then the take out! Read More
(12)
Rating: 1 stars
02/08/2011
I did not enjoy this. I had really high hopes as the list of ingredients looked wonderful. The only thing I changed was the veggies. I used carrots and left out bok choy and waterchestnuts. This had absolutely no flavor. I even reread the recipe to make sure I hadnt missed anything. Not sure what went wrong. When I first read the reviews I thought the people who said this had no taste must not have ever had Moo Goo Gai Pan because it is a very mild tasting dish but this is tasteless. oh well! ill keep looking. Read More
(10)
Rating: 5 stars
04/26/2010
Great! I think next time I will double or triple the sauce. It tastes very similar to what you buy in chinese restaurants. Read More
(8)
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Rating: 4 stars
12/31/2013
I follow this minus the chicken. I like it with just veggies. People keep commenting that this has no flavor yet they leave out main ingredients. Bok choy is essential to the flavor of this dish don't leave it out. I also add about a teaspoon of oyster sauce to the sauce mixture for more depth of Asian flavor. I also use sherry instead of white wine. With my changes it's five star. Read More
(7)
Rating: 5 stars
03/02/2011
Delicious! I made it exactly as it was written but I wish I would have made some rice to eat with it. This is going to be a regular at our house:) Read More
(7)
Rating: 4 stars
10/12/2010
Very good dish. I would omit any fish sauce... But great texture and taste! Read More
(7)
Rating: 3 stars
12/07/2010
This tasted bland as written. I ended up adding some soy sauce to give it a kick before serving. Read More
(6)