Real Recipes From Real Home Cooks ®

moo goo gai pan

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

This one is a winner in my book The flavors in this really are authentic. It is very similar to the Moo Goo Gai Pan served in my hometown at the Pagoda Restaurant.

(1 rating)
prep time 25 Min
cook time 15 Min

Ingredients For moo goo gai pan

  • 6
    chicken thighs, skinless and boneless
  • salt and pepper
  • 2 lg
    garlic cloves pressed
  • 2 Tbsp
  • 5 Tbsp
    coconut oil
  • 8 oz
    fresh mushrooms
  • 4 lb
    bok choy chopped
  • 2 Tbsp
  • 4 Tbsp
  • 6
    scallions chopped

How To Make moo goo gai pan

  • 1
    Put the arrowroot, garlic, salt and pepper in a bowl. Toss the cleaned chicken thighs in the mixture and set aside.
  • 2
    Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
  • 3
    Add remaining 2 tablespoons of the coconut oil to the skillet and put the heat up to high. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce and mix well.
  • 4
    Cover and cook an additional 5 minutes or until the thighs are completely cooked through.
  • 5
    Add the chicken to the bok choy and add the green onions. Stir fry for about 1 more minute.
  • 6
    Serve hot over rice. Enjoy!

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