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Moo Goo Gai Pan II

Rated as 4.27 out of 5 Stars
17

"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."
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Ingredients

45 m servings 174
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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


Per Serving: 174 calories; 8.4 13.2 12 25 48 Full nutrition

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Reviews

Read all reviews 53
  1. 74 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 sau...

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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...

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, alth...

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 sau...

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. ...

Great! I think next time I will double or triple the sauce. It tastes very similar to what you buy in chinese restaurants.

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 :)

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 ...

This tasted bland as written. I ended up adding some soy sauce to give it a kick before serving.

Very good dish. I would omit any fish sauce... But great texture and taste!