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Moo Goo Gai Pan II

Rated as 4.26 out of 5 Stars

"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 cals
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 g fat; 13.2 g carbohydrates; 12 g protein; 25 mg cholesterol; 48 mg sodium. Full nutrition

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Reviews

Read all reviews 52
  1. 73 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 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 :)

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!

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 ...