Moo Goo Gai Pan

Jo Zimny


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 vote

25 Min
15 Min


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  • 6
    chicken thighs, skinless and boneless
  • ·
    salt and pepper
  • 2 large
    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.

Printable Recipe Card

About Moo Goo Gai Pan

Course/Dish: Chicken
Regional Style: Asian

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