Moo Goo Gai Pan

Moo Goo Gai Pan Recipe

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Vicki Butts (lazyme)


We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 1 large
    skinless boneless chicken breast
  • 1 tsp
    instant chicken granules
  • 1 8-oz can(s)
    water chestnuts, drained, halved lengthwise
  • 1 c
    fresh pea pods (snow peas)
  • 3/4 c
  • 1/2 c
    fresh mushrooms
  • 3 Tbsp
    soy sauce
  • 4
    green onions
  • 2 Tbsp
    dry sherry
  • ·
    ginger root
  • 4 tsp
  • 2 Tbsp
    cooking oil
  • 1 Tbsp

How to Make Moo Goo Gai Pan


  1. Partially freeze chicken; thinly slice into bite-sized strips.
  2. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
  3. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoons ginger root; set aside.
  4. Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken.
  5. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through.

Printable Recipe Card

About Moo Goo Gai Pan

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy

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