This recipe for Moo Goo Gai Pan is a delicious stir fly consisting of chicken, mushrooms and vegetables. The vegetables vary from cook to cook, but something that doesn’t vary are the mushrooms.
What is Moo Goo Gai Pan?
Moo Goo Gai Pan is a simple Cantonese stir-fried dish of chicken, mushrooms, and vegetables. I have made it with several kinds of vegetables depending on what I had on hand.
Carrots and broccoli are shown in this photo, but I’ve used bamboo shoots, snow peas, pea pods and water chestnuts. I like the shaved carrots for added color, but you could even throw in red or yellow bell pepper!
To make Moo Goo Gai Pan you need:
- 1/2 lb chicken, sliced thin
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1/4 cup chicken broth
- 2 teaspoon cornstarch
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 tablespoon rice cooking wine
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
Helpful kitchen tools:
- Wok or large skillet for stir-frying
- Wooden spoon
- Chef’s knife
- Cutting board
How to Make Moo Goo Gai Pan
- Combine broth, soy sauce, hoisin sauce, rice cooking wine, cornstarch and sugar and set aside.
- Heat wok on high heat and add a tablespoon of olive or other cooking oil. Stir fry vegetables for a 3-4 minutes, remove vegetables.
- Add another tablespoon of oil to the wok on high heat. Add garlic and stir fry one minute, then add the chicken. Stir fry chicken until no longer pink.
- Add the broth mixture and let thicken a little, about 2 minutes.
- Add vegetables and cook for a few minutes, stirring to combine sauce, meat and veggies.
How do you say it?
Here’s the breakdown on the name. Mohgu means mushroom in Cantonese and gai pin translates to sliced chicken.
Moo-Goo-Guy-Pan. You can listen to the pronunciation here.
When I was cooking for an entire family I would double this recipe. If you make it as stated it will serve 3 people, possibly 4. You can use any type of vegetable you like, just cut into thin slices… and don’t skip the mushrooms!
I love mushrooms and add them to a lot of dishes now like this delicious mushroom ravioli or this mushroom stroganoff skillet. In fact, one of the most popular recipes on this blog are these stuffed mushrooms!
My new found freedom in the kitchen has me dying to try these Mushroom Burgers as well as these Mushroom Chicken Foil Packets!
For another delicious stir-fry recipe, try my delicious Mongolian Beef, this is a stir-fry you’ll want to bookmark. Another favorite is this Sesame Chicken recipe, a sweet but tangy chicken recipe, sprinkled with sesame seeds laid upon a bed of rice!
More Related Recipes
Moo Goo Gai Pan
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ lb chicken sliced thin
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- ¼ cup chicken broth
- 2 tsp cornstarch
- 1 tsp sugar
- 1 clove garlic minced
- 1 tbsp rice cooking wine
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
Before You Begin
Instructions
- Combine broth, soy sauce, hoisin sauce, rice cooking wine, cornstarch and sugar and set aside.
- Heat wok on high heat and add a tablespoon of olive or other cooking oil.
- Stir fry vegetables for a 3-4 minutes, remove vegetables.
- Add another tablespoon of oil to the wok on high heat.
- Add garlic and stir fry one minute, then add the chicken.
- Stir fry chicken until no longer pink.
- Add the broth mixture and let thicken a little, about 2 minutes.
- Add vegetables and cook for a few minutes, stirring to combine sauce, meat and veggies.
- Serve over white rice.
Nutrition
This post was originally published on: Mar 1, 2009
Amanda Davis
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Pauline says
This sounds delish – I dont eat chicken, but dont see why I cant substitute shrimp.
Amanda Formaro says
Sounds like a good idea!
Mia says
This was so good! I added a little salt and pepper and we didn’t have make any rice to go with it since I quadrupled the recipe to go with the 2 lbs of chicken we had, but otherwise I didn’t change anything. I’ll be making this again!
Amanda Formaro says
Thank you so much Mia! I love stir fry and this is definitely one of my favorites, so glad you enjoyed it! :)
Ingrid says
Oh, that looks good. My family and I love Asian flavors!!! I’m gonna print this one out. Thanks!
Btw, that was pretty cool that Dorie herself responded to your questions!
~ingrid
shweetpotato says
Gotta try this one, I think Ill add a little ginger and also some bamboo shoots, hmm, maybe water chestnuts too :D Carm
Jodi says
That dish looks delicious! We love Chinese food, but I’ve never tried Moo Goo Gai Pan before. I’d love to try this recipe. :) Thanks!
Contessa Kris says
This looks super delicious! I love Moo Goo so I’ll be making this at home! Thanks for sharing the recipe.
Dawn says
yum! I love these types of dishes. so fast to make and you get to use up veggies sitting in the fridge.
Happy cook says
I love dishes like this, they are fast, easy and super delicious. Yours look really yummy.
The TriniGourmet says
Oooh I love this. Much better than takeout too I’m sure. Have bookmarked to try :)
Tami says
I am adding this to our menu for the coming week. It looks delicious! We love all types of mushrooms so I will be adding those to the recipe in place of the pea pods because other than me, no one will eat them.
Thanks for sharing this with us!
Bunny says
I’ve never had this either Amanda but I think the hubby and kids would love this!! Thanks for posting it!
MaryBeth says
This looks great, I have never had moo goo before. Sorry to say I am with your hubby and kids I too don’t like the shroom but my husband loves them.