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.
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.
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.
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!
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.
Great! I think next time I will double or triple the sauce. It tastes very similar to what you buy in chinese restaurants.
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.
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:)
Very good dish. I would omit any fish sauce... But great texture and taste!
This tasted bland as written. I ended up adding some soy sauce to give it a kick before serving.
