Moo Goo Gai Pan Recipe and Photograph

Moo Goo Gai Pan
Moo Goo Gai Pan. Envision Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Marinad: 15 mins
  • Yield: Serve 4 people
Nutritional Guidelines (per serving)
416 Calories
15g Fat
41g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serve 4 people
Amount per serving
Calories 416
% Daily Value*
Total Fat 15g 20%
Saturated Fat 4g 20%
Cholesterol 71mg 24%
Sodium 1208mg 53%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 17%
Protein 30g
Calcium 137mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Moo Goo Gai Pan is a popular American-Chinese restaurant dish. Moo Goo means mushroom, Gai means chicken and Pan means slices in Cantonese. The simplest way to explain this dish is “Stir-fry chicken with mushroom”.

Apart from mushrooms, you can also use snow peas, bamboo shoots, water chestnuts and Chinese cabbage or mange tout to accompany this delicious and simple stir-fry dish. If you’re finding snow peas, bamboo shots and water chestnuts difficult to find in your local regular of Chinese supermarket then you swap these additional vegetables with other kinds of vegetables. These can include broccoli, carrots and different kinds of peppers.

This dish is also a weekday quick dinner saver because it contains many different kinds of vegetables and you get your protein from the chicken breasts. This is a quick dish to make as well as being delicious so you can just cook this dish, serve with cooked rice and you get all the nutrition you need. It’s also really delicious making it a perfect simple quick dish for you and your family.

When I know I have a busy week coming I will often plan my lunches and dinners for the week ahead. I will often buy chicken breast, slice it and marinade then store the chicken in freezable containers or freezer bags. So a day before I want to cook a dish, I will take a portion of the chicken out of the freezer usually before I sleep and store it in the refrigerator ready for cooking the next day.

So when I come home, all I need to do when I come home is just cook some rice in a rice cooker, prepare some mushrooms and other additional vegetables I want to cook in this dish and dinner is ready in approximately 20 minutes. By preparing food in this way, whether it beef chicken, beef or whatever, you’ll have a ready supply of meat that will be perfectly marinade.

Another cooking tip for stir-frying dishes. If you don’t want to use too much cooking oil when you stir-fry your food, buy yourself a non-stick wok. A non-stick wok will use quite a lot less oil when you cook a stir-fry.

You can find other stir-fry cooking tips in the article: Chinese Stir-Fry Tips. If you want to know what kind of oil is most suitable for stir-frying you can check out the article: What Type of Oil Should You Use for Stir-Frying

Edited by Liv Wan


  • 3/4 pound boneless, skinless chicken breast
  • 1 cup fresh button mushrooms
  • 1/2 cup canned bamboo shoots
  • 1/2 cup canned water chestnuts
  • 2 slices ginger
  • 1 garlic clove
  • Marinade for chicken breasts:
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice wine or dry sherry
  • A few dashes sesame oil
  • 1 tablespoon corn flour
  • 1 teaspoon water
  • Sauce:
  • 1/2 cup chicken stock
  • 2 tablespoons oyster sauce
  • 1 teaspoon demerara sugar or caster sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons oil (or as needed for stir-frying)

Steps to Make It


  1. Slice the chicken breast into thin slices. Add the marinade in the order given, adding the corn flour last. Marinade the chicken for about 15 minutes.

  2. While the chicken is marinating, prepare the vegetables. Wipe the mushroom clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any tinny taste and drain thoroughly.

  3. Slice and chop the ginger and peel and mince the garlic clove.

  4. Add all the ingredients in a small bowl and mix evenly, leave it aside.

  5. Heat wok and then add some cooking oil then add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.

  6. Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add the bamboo shoots and water chestnuts. Stir-fry briefly. Give the sauce a quick re-stir. Stir-fry briefly. Then gently stir the sauce in the wok and mix with the vegetables evenly and cook the sauce until it’s thickened.

  7. Return chicken to wok. Mix together and serve hot.


  • You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.

  • Another variation is to boil the mushrooms in the chicken broth before stir-frying.