Moo Goo Gai Pan: Mushroom Chicken Stir Fry

Name: Moo Goo Gai Pan: Mushroom Chicken Stir Fry
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 12 ounces chicken breast ((340g, sliced)); 3 tablespoons water ((45 ml)); 1 teaspoon canola oil ((plus 3 tablespoons, divided)); 2 teaspoons cornstarch; salt and white pepper; 6 thin slices fresh ginger; 2 scallions ((the white portion only, sliced at an angle into ½-inch pieces)); 2 cloves garlic ((thinly sliced)); ½ cup sliced white or cremini mushrooms; 8 ounces straw mushrooms ((canned, drained and rinsed in warm water, optional)); 8 ounces bamboo shoots ((canned, rinsed in warm water and drained)); 8 ounces water chestnuts ((canned, rinsed in warm water and drained)); 4 to 5 cups bok choy ((washed and cut into 1 inch by 2 inch rectangles)); 1 tablespoon Shaoxing wine; 1 cup chicken stock ((chicken stock should be hot when added to wok)); 1/4 teaspoon sugar; 1 teaspoon oyster sauce; ½ teaspoon sesame oil; 1 1/2 tablespoons cornstarch ((mixed with 2 tablespoons water))

Instructions

Prep:30minCook:10min

Moo Goo Gai Pan is a Cantonese dish and translates directly to “mushrooms and sliced chicken." I remember this classic healthy Chinese dish from my first job in a Chinese restaurant in upstate New York where this Moo Goo Gai Pan were served amongst a host of Americanized Chinese dishes.

Updated at: Fri, 27 Feb 2026 14:11:45 GMT