Moo Goo Gai Pan

Name: Moo Goo Gai Pan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tablespoons vegetable oil, divided; 2 cups chopped broccoli florets; 1 cup sliced fresh mushrooms; 1 (15 ounce) can whole straw mushrooms, drained; 1 (8 ounce) can sliced bamboo shoots, drained; 1 (8 ounce) can sliced water chestnuts, drained; 2 cloves garlic, minced; 1 pound skinless, boneless chicken breast, cut into strips; 0.25 cup chicken broth; 1 tablespoon cornstarch; 1 tablespoon white sugar; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine

4.4

(106)

75 Reviews

11 Photos

Moo goo gai pan is a Chinese-American dish that literally translates to chicken with sliced mushrooms. This dish is great, light, and very flavorful.

Recipe by deven

Updated on January 30, 2023

close up view of Moo Goo Gai Pan in a white bowl with chopsticks

11

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

2 tablespoons vegetable oil, divided
2 cups chopped broccoli florets
1 cup sliced fresh mushrooms
1 (15 ounce) can whole straw mushrooms, drained
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine

Directions

Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.

Nutrition Facts (per serving)

307	Calories
10g	Fat
23g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 307
% Daily Value *
Total Fat 10g	12%
Saturated Fat 2g	8%
Cholesterol 66mg	22%
Sodium 833mg	36%
Total Carbohydrate 23g	8%
Dietary Fiber 6g	22%
Protein 34g
Vitamin C 43mg	214%
Calcium 55mg	4%
Iron 4mg	19%
Potassium 695mg	15%

* 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.