Moo Goo Gai Pan (Mah Gu Gai Pin) Recipe

Name: Moo Goo Gai Pan (Mah Gu Gai Pin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb chicken breast; 1 cup fresh button mushroom; 1/2 cup canned bamboo shoot, sliced; 1/2 cup canned water chestnut, sliced; 1 slice ginger, finely chopped; 1 clove garlic, minced; SAUCE; 1 cup chicken stock (see note *); 1 -2 tablespoon oyster sauce; 1/2 teaspoon sugar; 1 tablespoon cornstarch; SEASONINGS; 2 tablespoons soy sauce; 1 tablespoon rice wine or 1 tablespoon dry sherry; 1/8 teaspoon sesame oil; 1 tablespoon cornstarch; oil, for stir-frying

Servings: persons

3/4 lb chicken breast
1 cup fresh button mushroom
1/2 cup canned bamboo shoot, sliced
1/2 cup canned water chestnut, sliced
1 slice ginger, finely chopped
1 clove garlic, minced
SAUCE
1 cup chicken stock (see note *)
1 -2 tablespoon oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
SEASONINGS
2 tablespoons soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1/8 teaspoon sesame oil
1 tablespoon cornstarch
oil, for stir-frying

1
Cut chicken breasts into strips.
2
Add seasonings in the order given and marinate chicken for about 15 minutes.
3
While chicken is marinating, prepare vegetables.
4
Rinse and slice bamboo shoots and water chestnuts.
5
Slice and chop ginger, and peel and mince garlic clove.
6
Prepare sauce ingredients and set aside.
7
Heat wok and add oil.
8
Add garlic and ginger.
9
Add chicken and stir-fry until it changes color.
10
Remove and set aside.
11
Add 1 tablespoon oil.
12
Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
13
Stir-fry briefly.
14
Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
15
Cook, stirring, until the sauce is thickened.
16
Return chicken to wok.
17
Mix together and serve hot.
18
NOTE:
19
*Youcan also use chicken broth.
20
Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
21
Another variation is to boil the mushrooms in the chicken broth before stir-frying.

310

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: 3/4 lb chicken breast, 1 cup fresh button mushroom, 1/2 cup canned bamboo shoot, sliced, 1/2 cup canned water chestnut, sliced, and more.

Yes, Moo Goo Gai Pan (Mah Gu Gai Pin) falls under the Seafood 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 (Mah Gu Gai Pin)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions