Moo Goo Gai Pan Recipe - Allrecipes.com
Moo Goo Gai Pan Recipe
  • READY IN 40 mins

Moo Goo Gai Pan

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2008

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.

 
Most Helpful Critical Review
Sep 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.

 
Jul 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!

 
Jul 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!!

 
Aug 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.

 
Mar 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!

 
Jan 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.

 
Aug 12, 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.

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 41.7 g
  • 83%
  • Sodium
  • 990 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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