"This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful." — deven
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sliced fresh mushrooms
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
skinless, boneless chicken breast, cut into strips
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.
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.
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!
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!!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Moo Goo Gai Pan
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 409
** Calories from Fat: 129
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