Moo Goo Gai Pan

Moo Goo Gai Pan

Prep Time

15 minutes

Cook Time

10 minutes


4 people

Moo Goo Gai Pan is a classic Chinese dish. The seasonings and vegetables may vary, but chicken and mushrooms are essential ingredients in the recipe. The original Cantonese name is Mah Gu Gai Pin, and Moo Goo Gai Pan has been adapted for American tastes. Anything from Chinese cabbage to hoisin sauce to broccoli to snow peas will work.

Why Try? You’ve ordered it in Chinese restaurants, now treat yourself to this classic dish at home.

You can substitute or add almost any vegetables to this dish.


  • 1 chicken breast, thinly sliced
  • 1/2 teaspoon salt
  • Dash of white pepper
  • 2 tablespoons water or chicken broth
  • 1/4 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 2 tablespoons oil
  • 2 cloves garlic, finely chopped (minced)
  • 1 cup Napa Chinese cabbage, bite size
  • 1/2 cup broccoli, bite size
  • 6-8 mushrooms, sliced
  • 1/3 cup green pepper, bite size
  • 1/4 cup each of celery, carrot, bamboo shoot, water chestnut, baby corn, sliced
  • 1/3 cup chicken broth or water
  • 1/2 teaspoon salt
  • 1/8 white pepper
  • Cornstarch water mixture (1 tablespoon cornstarch + 1/4 cup water)
  • 1 teaspoon sesame oil


  • 1 Combine sliced chicken breast with next 4 ingredients, mix well. Add 1 teaspoon oil to the mix, combine and set aside for at least 20 minutes.
  • 2 Heat wok at medium heat and add 2 tablespoon oil. When the wok is hot, add chicken and cook for 1 minute.
  • 3 Add garlic and sauté for 30 seconds. Add carrot, celery, green pepper and cabbage.
  • 4 Continue to cook for 2 minutes.
  • 5 Add rest of vegetables. Stir fry at high heat. Add chicken broth, salt and white pepper.
  • 6 Pour in cornstarch mix. When liquid thickens, add 1 teaspoon of sesame oil and quick stir.
  • 7 Remove from heat. Serve warm.


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