Moo Goo Gai Pan

Name: Moo Goo Gai Pan
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 tablespoon vegetable oil; 1 cup sliced fresh mushrooms; 2 cups chopped broccoli florets; 1 (8 ounce) can sliced bamboo shoots, drained; 1 (8 ounce) can sliced water chestnuts, drained; 1 (15 ounce) can whole straw mushrooms, drained; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 pound skinless, boneless chicken breast, cut into strips; 1 tablespoon cornstarch; 1 tablespoon white sugar; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine; ¼ cup chicken broth

Rating: 4.36 stars

102 Ratings
71 Reviews
18 Photos

This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.

By deven

Gallery

Recipe Summary

prep:

25 mins

cook:

15 mins

total:

40 mins

Servings:

Yield:

3 servings

Nutrition Info

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.

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Step 2

Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Nutrition Facts

Per Serving:

409 calories; protein 41.7g 84% DV; carbohydrates 30.9g 10% DV; fat 14.3g 22% DV; cholesterol 86.3mg 29% DV; sodium 989.9mg 40% DV. Full Nutrition

Reviews (71)

Most helpful positive review

deven

03/07/2015

I Hope that people read this review before running out and buying ingredients. NOTE: There is NO rice wine vinegar...IT IS JUST RICE WINE OR SAKE...NOT VINEGAR! I have been making this recipe for a while now and it is great. I just wanted to mention that the "rice wine" should NOT be rice wine vinegar. In case anyone got confused. You can also substitute sake for the rice wine. My family loves Chinese food and this is one of our favorites. Read More

Helpful

(97)

Most helpful critical review

missdrea

09/04/2008

This was okay. I just felt there was something missing. I think it needed way more garlic. Don't think I will make it again though. Read More

Helpful

(20)

102 Ratings

5 star values: 57
4 star values: 28
3 star values: 14
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

deven

03/06/2015

Helpful

(97)

DeeE

08/04/2013

It was very good - but I "velveted" the chicken which made it most excellent. Most Chinese restaurants use this technique for their Moo-Goo's & other meat dishes. 1 Egg white & 1 TBsp corn starch mixed into a slurry. Add meat and refrigerate 1/2 hour - then cook as instructed. This will give you the restaurant quality you want. It tenderizes the meat and gives added flavor. Read More

Helpful

(60)

Staci

07/31/2008

This recipe is fantastic. I also use it to make Beef and Broccoli. Just substitute thinly sliced steak for the chicken; worcestershire sauce for the oyster sauce; beef broth for the chicken broth. I omit rice wine from both recipes because it is hard to find and the recipe is great without it. Thanks for posting this recipe Deven! Read More

Helpful

(47)

missdrea

09/04/2008

This was okay. I just felt there was something missing. I think it needed way more garlic. Don't think I will make it again though. Read More

Helpful

(20)

irish carfi

07/26/2008

This was wonderful! Very light and flavorful. The only change I made was to sub another tbs of soy for the oyster sauce. We had this with fried rice and store-bought egg rolls. Excellent! Will certainly make again. Thanks Deven!! Read More

Helpful

(15)

Curt McLey

08/13/2008

This is a good recipe but I agree with reviewer missdrea that something seems to be missing. Chinese is my favorite cuisine and through the years I've dined in countless Chinese restaurants and this recipe is a slight notch below most. Next time I make this I will increase the liquid mixture; the dish came out a little dry for lack of liquid. Too the liquid mixture just didn't infuse enough flavor. More garlic ginger or something needs to be added for punch. I did not have rice wine so used white wine and did not even detect it in the mix. Read More

Helpful

(14)

Pia Simeoni

01/20/2009

I was craving chinese and came upon this recipe. It was outstanding! It was so quick and easy. I used more broccoli than the recipe called for and added more soy sauce to taste and more broth to get the consistency I wanted. We'll make this again and try other vegetables and meats too. Read More

Helpful

(13)

CookinBug

03/06/2009

This is a great recipe... the instructions are clear and precise and the end result was very tasty. I was a little hesitant to put the garlic in the oil at that high of a temperature but I did as the recipe instructed and all was well. I would probably only use a 1/2 can of straw mushrooms next time as there are just a ton of those little buggers in a can. Also I would really say that this recipe would serve more like 6 not 3 as written. Thank you! Read More

Helpful

(12)

blaisej

06/15/2010

I made this for my entire family and they all loved it! I plan on making it again! I used dried shiitake mushrooms and I used the water they soaked in to make chicken broth for the recipe! delicious! Read More

Helpful

(5)

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Nutritional Information

Moo Goo Gai Pan

Servings Per Recipe: 3
Calories: 409.2

% Daily Value *

protein: 84 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 33 %

sugars:

fat: 22 %

saturated fat: 13 %

cholesterol: 29 %

vitamin a iu: 8 %

niacin equivalents: 176 %

vitamin b6: 63 %

vitamin c: 92 %

folate: 27 %

calcium: 7 %

iron: 26 %

magnesium: 23 %

potassium: 22 %

sodium: 40 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Moo Goo Gai Pan

1 of 71

All Reviews

deven

03/06/2015

Helpful

(97)

DeeE

08/04/2013

Helpful

(60)

Staci

07/31/2008

Helpful

(47)

missdrea

09/04/2008

This was okay. I just felt there was something missing. I think it needed way more garlic. Don't think I will make it again though.

Helpful

(20)

irish carfi

07/26/2008

Helpful

(15)

Curt McLey

08/13/2008

Helpful

(14)

Pia Simeoni

01/20/2009

Helpful

(13)

CookinBug

03/06/2009

Helpful

(12)

blaisej

06/15/2010

I made this for my entire family and they all loved it! I plan on making it again! I used dried shiitake mushrooms and I used the water they soaked in to make chicken broth for the recipe! delicious!

Helpful

(5)