Reviewed: Mar. 26, 2013

It was good, but not great. Needed more sauce and was kind of bland.

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Reviewed: Feb. 24, 2013

I love fast, easy delicious Asian dishes that please my whole family and this one hit the mark big time! I doubled the sauce - in fact then I doubled the whole recipe to make sure it would be enough (2x all plus 4x the sauce). Glad I did because we will be fighting for leftovers tomorrow! Loved the mushrooms, glad I was generous with the broccoli, and really just followed the recipe as written re: the sauce. It's delicious! Rice wine is just Sake, and a bottle costs a few bucks, but lasts a long time in the fridge and can be used for so many Asian dishes. This is definitely going into the family rotation!

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Michigan Mom

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

Reviewed: Aug. 31, 2012

I doubled the sauce as I think I ended up with more veggies and chicken as the recipe called for. Easy dish to prepare that tastes like what you would expect.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jun. 5, 2012

This is exactly what Moo Goo Gai Pan is supposed to taste like. It's not meant to be spicy but that's probably what's "lacking" for some of us. I didn't have water chestnuts so I peeled and sliced broccoli stems instead. That added the crunch and I did add some heat but only AFTER tasting the original recipe. I liked both so I'm happy. Thanks Deven. :o)

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cheepchick

Home Town: West Palm Beach, Florida, USA

Reviewed: Jun. 1, 2012

This was really good. I skipped all of the canned ingredients and subbed fresh carrots, onion, and mushrooms.

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kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: May 17, 2012

really good! I substituted the mushrooms for carrots and added snow peas and zucchini. I cooked the broccoli and carrots 1st since they take longer to cook. Really good!

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benmelpop

Reviewed: Apr. 24, 2012

This recipe was delicious.... Only, not at all like the moo goo gai pan (with an almost clear sauce) I am accustomed to from any Chinese restaurant I've ever visited. My family enjoyed it. Even my very picky 6 and 3 yr-old daughters gobbled it up. I rated this with 3 stars only because it did not resemble the dish I intended to cook. But we all still liked it and will probably even make again. It's just more of a brown sauce and might be great as a start to maybe garlic chicken or almond chicken.

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JennyLyn

Reviewed: Apr. 17, 2012

This was the only Chinese dish I have made at home that taste closest to "real" Chinese food. I didn't use any canned vegetables (shoots, canned mushrooms and water chestnuts) and it still turned out great. I also added cornstarch to the raw seasoned chicken. I had read that in other recipes. The sauce was great.

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Bakesie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 3, 2012

Love love love this..Just to let you know that if you are not able to get rice wine you can also use Gin I did. My suggestion is smooth ambler 80 proof Gin, the way it is distilled works beautifully with ingrediants and will be sure to impress the hardest of critics with the out come of the final product.

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Rivsmom2008

Reviewed: Oct. 31, 2011

I have made this a few times and will make it quite a few more I'm sure. Doesn't really taste like the resturants but it has an amazing addictive flavor. I double the liquids to make sure I have extra sauce to seep into the rice. LOVE this recipe!

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