Moo Goo Gai Pan Iii Recipe

Name: Moo Goo Gai Pan Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Sauce; 6 tablespoons chicken stock; 2 tablespoons dry sherry; 2 tablespoons cornstarch; 1/2 teaspoon sugar; 2 tablespoons oil; 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips; 6 green onions, thickly sliced, mostly whites, some green; 2 tablespoons garlic, minced; 2 tablespoons oil; 1 cup broccoli, sliced; 1 cup zucchini, sliced; 1 cup bok choy, sliced; 1 cup snow peas; 1/2 cup mushroom, sliced; 1/2 cup water chestnut; 1/2 teaspoon red chili pepper flakes (but good) (optional)

Servings: persons

White Sauce
6 tablespoons chicken stock
2 tablespoons dry sherry
2 tablespoons cornstarch
1/2 teaspoon sugar
2 tablespoons oil
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips
6 green onions, thickly sliced, mostly whites, some green
2 tablespoons garlic, minced
2 tablespoons oil
1 cup broccoli, sliced
1 cup zucchini, sliced
1 cup bok choy, sliced
1 cup snow peas
1/2 cup mushroom, sliced
1/2 cup water chestnut
1/2 teaspoon red chili pepper flakes (but good) (optional)

1
Combine the sauce ingredients.
2
Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
3
Add green onions and garlic; cook 1/2 minutes.
4
Remove and set aside.
5
Scrap wok clean and reheat; add 2 tablespoons oil.
6
Swirl; add vegetables and stir fry 2 minutes.
7
Add 2 tablespoons water, cover and steam 2 minutes.
8
Push the vegetables to the sides of the wok.
9
Stir sauce and pour into the center of the wok.
10
Stir sauce until it's thick and bubbly.
11
Return the chicken and mix with the vegetables and sauce.
12
Stir a bit until hot. Serve with rice.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: White Sauce, 6 tablespoons chicken stock, 2 tablespoons dry sherry, 2 tablespoons cornstarch, and more.

Yes, Moo Goo Gai Pan Iii falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moo Goo Gai Pan Iii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions